Chinese New Years Pork Recipes

Cantonese Style Braised Pork Belly with Arrowhead Root

WEBFeb 10, 2015 · Let it melt slowly and then add the red fermented bean curd/liquid. Stir for a minute. Now add the blanched pork belly and …

Rating: 4.8/5(13)
1. Cut pork belly into large (0.75” x 1.5”) chunks. Bring a large pot of water to a simmer and blanch the meat just until it turns opaque. Drain, rinse, and set aside.
2. Peel the arrowhead roots. Just trim off the top and bottom, and peel the outer skin. Immediately drop each peeled root into a bowl of cold water to prevent oxidation. If using potatoes, you're going to want to cut them into 1 1/2-inch chunks, but don't cut them just yet (they take less time to cook than the arrowhead).
3. When you’re ready to cook, take the arrowhead roots out of the bowl of water and cut each in half. Heat the oil in a wok over low heat and add the rock sugar. Let it melt slowly and then add the fermented bean curd/liquid. Stir for a minute. Now add the blanched pork belly and arrowhead roots (if using potatoes, do not add them yet).
4. Turn the heat to medium and mix everything well. Add the shaoxing wine, dark soy sauce, and 2 cups of water. Stir everything together and cover the lid. Simmer over medium low heat.

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Spicy Pork & Vegetable Lo Mein EatingWell

WEBApr 19, 2024 · Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 …

1. Bring about 2 quarts water to a boil in a large pot over high heat. Add noodles, return to a rolling boil and cook according to package directions until al dente. Carefully pour the noodles into a colander and rinse with several changes of cold water. Shake well to remove excess water. Return the noodles to the unwashed pot, add sesame oil and toss until well combined. Set aside.
2. Place pork in a shallow bowl. Add cornstarch, 1 teaspoon rice wine (or sherry), 1 teaspoon soy sauce and 1/4 teaspoon salt; toss well to coat. Combine chile-garlic sauce and the remaining 1 tablespoon each rice wine (or sherry) and soy sauce in a small bowl.
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut (or vegetable) oil and add ginger; using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds. Push the ginger to the sides of the wok, carefully add the pork and spread evenly in one layer. Cook undisturbed for 1 minute. Stir-fry until the pork begins to brown, about 1 minute. Add bok choy and mushrooms; stir-fry until the bok choy is just wilted but the pork is not cooked through, about 1 minute. Swirl the remaining 1 tablespoon peanut (or vegetable) oil into the wok. Add the noodles and stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it into wok. Add scallions, cilantro and the remaining 1/4 teaspoon salt; stir-fry until the pork is cooked through and the noodles are heated through, about 2 minutes.

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