Wednesday, July 9, 2014

Pork Belly with Double Dipping Sauce

This is one of the many recipes that is waiting in line to be shared.  Sometimes, I just wished that there are 72 hours a day or I could clone a few me!

Anyway, this is one of those that you can prepare ahead. You can serve it hot or as part of the steamboat. Or, you can eat it when it's cooled (room temperature).  I have not tried eating it cold or chilled though.

It is very easy to prepare, for both the meat and the dipping sauces.  I have shared this recipe a few years back but I'm reposting it here again with an additional dipping sauce. You can use store bought sauce if you want to.  However, if you do not want to keep so many bottles of sauces, then try making  just enough for one serving.  You can also use the dipping sauce for salads too.

  • 10 Thinly sliced (Shabu Shabu) Pork Belly
  • 1/2 tablespoon Corn Flour
  • 1/2 tablespoon Sake or another cooking wine
  • 1 teaspoon Light Soy Sauce
  • 500ml Water
  • 1 teaspoon Salt
  • Lettuce or others salad leaves

Ingredients for Sesame Dressing/Dip:
  • 3 tablespoon Toasted white sesame seeds, grounded
  • 2 tablespoon Mayonnaise
  • 1 teaspoon White Vinegar
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon  Sesame Oil
  • 1 tablespoon Dashi Stock (liquid type)
  • 1 teaspoon Sugar

Ingredients for Plum Dressing/Dip:
  • 5 Pickled Plum, rinsed, pitted and finely chopped
  • 1/2 tablespoon Sake or other Cooking Wine
  • 1/2 teaspoon Light Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 1/2 tablespoon Stock (Pork, Chicken or Vegetable)
  • 1/2 tablespoon Sugar

How to do it:
  1. Marinate pork with sake, light soy sauce and corn flour.
  2. Boil water and season with salt.
  3. Blanch pork piece by piece in the water. It just takes a few seconds for the pork to cook.
  4. Place the pork slices to a previously boiled cool water to stop cooking.
  5. Drain and set aside.
  6. Mix all the ingredients together for individual dips till sugar melts and set aside.
  7. Serve the pork slices with lettuce or your preferred salad leaves and both dipping sauce.

  • The corn flour is used to make the pork velvety.  You can omit it if you wish.
  • The dipping sauce can be make in advance and chill in the fridge.
  • If you do not have dashi stock, you can use pork, chicken or vegetable stock instead.
  • You can use lean pork instead of pork belly too.

No comments:

Post a Comment