Chinese Style Pork
- Tags:
- Entrees
2-3 pounds fresh pork belly
(can substitute shoulder)
2 tbls sugar
2 tbls salt
1 tsp black pepper
1 tsp white pepper
1/2 head cabbage, chopped coarsely
1 bunch chard, kale or other green, chopped coarsely
1/2 cup carrots, grated
1/2 cup green onions, diced and lightly packed
1/4 cup cilantro, lightly packed
7-9 cloves garlic, minced
1"x1" cube of ginger, minced
1 tsp sesame oil
2 tbls rice vinegar
2 tbls mushroom flavored soy sauce
Preheat oven to 425 degrees. Combine sugar, salt, black pepper, and white pepper. Rub pork with spice mixture and put in oven for 10-12 minutes per pound at 425. Once pork is nicely browned, pull it out and spoon the rendered fat over the top. Pork should glisten. Turn oven down to 225 degrees and put the pork back in for another 10-12 minutes per pound. Once finished, let pork rest until cool. Dice.
Bring a pot of water to a boil. Add cabbage, carrots, and greens to boiling water. Once water boils again, strain veggies.
In large bowl, combine diced pork, cooked veggies, green onions, cilantro, garlic, ginger, sesame oil, rice vinegar and soy sauce. Allow to cool in refrigerator before rolling into dumplings.
