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Char Siu Style Pork Belly
Recipe by Nat Thaipun
Try this delicious Char Siu Style Pork Belly
- Steps
- Ingredients
Ingredients
Char Siu Style Pork Belly
Dried Shrimp
Yam Bean
Rice Noodles Rolls
Cheung Fun Sauce
Garniches
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Steps
- To prepare the Char Siu Style Pork, place pork belly, skin side down into a pressure cooker. Combine remaining ingredients into the cannister of a stick blender. Blend until well combined. Transfer to pressure cooker and stir to cover the pork. Cook on high pressure for 30 minutes.
- When finished, release pressure immediately and remove to cool.
- Once cooled, cut into slivers, each slither must contain a bit of the skin/fat. Set aside.
- To prepare the Dried Shrimp, submerge the dried shrimp in boiling water, let the shrimp rehydrate for approximately 20 minutes. Drain and set aside.
- To prepare the Yam Bean, peel the yam and remove the ends. Slice in half widthways, then cut out a cylinder with a 3mm diameter round cutter. With a mandolin, slice the cylinder into thin yam bean coins.
- In a saucepan of boiling water, boil the yam bean coins for 4 minutes. Strain and set aside.
- To prepare the Rice Noodle Rolls, combine all ingredients and blend with an immersion blender. The batter needs to be very loose.
- Select a vessel to steam in; a wok with a steaming basket or a lidded frypan with a trivet and plate work well. Ensure the set up allows for a flat level surface to cook the noodles on. Select a flat plate or the base part of a springform cake tin to fit inside the steamer. Fill the steamer with water, taking care not to fill above the level where the plate will be placed. Bring to the boil.
- Brush the plate with oil and ladle the batter, about 2mm thick, evenly over the plate then transfer to the steamer. Ensure the plate is flat so that the rolls are an even thickness. Steam for 4-5 minutes with the lid on until the noodles look translucent and glossy and start to bubble. When finished, remove the plate from the steamer and allow to cool and dry out slightly.
- With the roll still on the plate, cut the roll in half vertically. Place two strips of pork at the bottom of each half. Top with a layer of yam bean disks, and 1 tsp drained shrimp. Gently roll the noodle, use a cake scraper if needed to assist. Trim the uneven edge of the roll and transfer to another similar oiled plate or cake tin base and set aside. Repeat to make at least two more rolls and place on the oiled base.
- To prepare the sauce, combine oil and ginger in a saucepan. Heat on medium heat until ginger starts to brown. Add the scallions and cook for 3-4 minutes. Strain the oil through a sieve into another saucepan, add the soy sauce, vinegar and sugar. Cook on a medium heat until the sugar dissolves. Set aside
- To prepare the dish, transfer the rolled cheung fun back to the steamer to heat up. Transfer to a shallow serving bowl. Pour over the cheung fun sauce and sprinkle ginger and scallion garnishes over.
