For today's cooking, I'am going to choose a pork belly chop. The reason is belly is one of the most tender part of a pig, also the delicious fatty meat will bring extra flavour to a dish.
Here is the picture of belly that I bought. ( i have already sliced them)
Here is the picture of belly that I bought. ( i have already sliced them)
A pig is any of the animals in the genus Sus, within the Suidae family of even-toed ungulates. Pigs include the domestic pig and its ancestor, the common Eurasian wild boar (Sus scrofa), along with other species; related creatures outside the genus include the peccary, the babirusa, and the warthog. Pigs, like all suids, are native to the Eurasian and African continents. Juvenile pigs are known as piglets. Pigs are highly social and intelligent animals. ( Wiki https://en.wikipedia.org/wiki/Pig)
Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is popular in East Asian, European and North American cuisine. (https://en.wikipedia.org/wiki/Pork_belly)
Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is popular in East Asian, European and North American cuisine. (https://en.wikipedia.org/wiki/Pork_belly)
The price tag shows pork belly chops are 7.69/kg
So, the dish that I am cooking today is a traditional Chinese Stir fry pork belly slices with brown mushroom.
Here is the ingredient:
250g pork belly
50g onion
8pcs brown mushroom
2pcs spring onion
2cloves garlic
5g ginger
10ml vegetable oil
30ml light soy sauce (20ml for marinade)
5ml dark soy sauce ( for colouring)
5ml cooking wine
5g cornstarch
3ml water
Here is the picture of these ingredients
So, the dish that I am cooking today is a traditional Chinese Stir fry pork belly slices with brown mushroom.
Here is the ingredient:
250g pork belly
50g onion
8pcs brown mushroom
2pcs spring onion
2cloves garlic
5g ginger
10ml vegetable oil
30ml light soy sauce (20ml for marinade)
5ml dark soy sauce ( for colouring)
5ml cooking wine
5g cornstarch
3ml water
Here is the picture of these ingredients
Okay! Cooking.
One of the important part for Chinese dish is HEAT!
Cooking a Chinese dish is so important to control the heat properly and stir nicely and evenly, If you are a good chef you will barely use your spoon or any equipment to mix the ingredients, flipping food is also one of most important technique in Chinese cooking.
So, here is the cooking methods.
1. Slice the belly thinly, then marinade the meat with 20ml light soy sauce, cooking wine, cornstarch and little bit water, give them a well mix, cover it for least 30mins. (This is a very significant part of cooking meat, this method will also give the meat extra tenderness, juiceness and flavour.
2. Slice the onion, mushroom, spring onion, garlic and ginger. Being ready to cooking.
3. Heat up the pan( need to be very hot), add vegetable oil, then add onion sauté until golden brown.
4. Add spring onion, garlic and ginger sauté for 10 second ( until u can smell the flavour from the spring onion). add the belly slices in( drain out the excess liquid when marinade), add light soy sauce, flame up and cook for 30seconds, then add dark soy sauce for colouring sauté for another 20seconds.
5. finally add in the mushroom cook for last 30seconds add salt and pepper to taste. DONE!
There it is, traditional Chinese Stir fry pork belly slices with brown mushroom.
One of the important part for Chinese dish is HEAT!
Cooking a Chinese dish is so important to control the heat properly and stir nicely and evenly, If you are a good chef you will barely use your spoon or any equipment to mix the ingredients, flipping food is also one of most important technique in Chinese cooking.
So, here is the cooking methods.
1. Slice the belly thinly, then marinade the meat with 20ml light soy sauce, cooking wine, cornstarch and little bit water, give them a well mix, cover it for least 30mins. (This is a very significant part of cooking meat, this method will also give the meat extra tenderness, juiceness and flavour.
2. Slice the onion, mushroom, spring onion, garlic and ginger. Being ready to cooking.
3. Heat up the pan( need to be very hot), add vegetable oil, then add onion sauté until golden brown.
4. Add spring onion, garlic and ginger sauté for 10 second ( until u can smell the flavour from the spring onion). add the belly slices in( drain out the excess liquid when marinade), add light soy sauce, flame up and cook for 30seconds, then add dark soy sauce for colouring sauté for another 20seconds.
5. finally add in the mushroom cook for last 30seconds add salt and pepper to taste. DONE!
There it is, traditional Chinese Stir fry pork belly slices with brown mushroom.
Everything should be done within seconds, to cook a stir fry Chinese dish, most time you spend is preparation work. Quick, High heat and flipping are the best way to cooking this dish successfully.