Saturday 13 October 2012

Stewed Pork With Pumpkin 扣肉

Stewed Pork With Pumpkin 扣肉


This dish originally uses pork belly and yam. However, if I use the yam slices they will be left untouched  while the pork belly would disappear. Now I use pumpkin instead as it is very popular among family members.



600g pork belly
500g pumpkin ( remove the skin and section it )
2 Chinese rice bowls of oil for deep-frying

Marinade Ingredients


3/4 tbsp five-spice powder
1/2 cube of Shanghai nam yee
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tsp Shao Hsing wine
3 tsp dark soy sauce

Mix the above marinade ingredients thoroughly in a big bowl



1.  Boil enough water to parboil the pork belly for 5 to 10 minutes. Discard the water. Cut the pork belly into desired shapes
2.  In a wok, deep-fry the pork belly slices in 2 Chinese rice bowls of cooking oil. Fry them until they are slightly charred because it tastes better that way.
3.  Mix 1/4 Chinese rice bowl of water into the marinade ingredients
4.  Add in the deep-fried pork belly slices and pumpkin. Mix evenly
5.  Arrange the pork belly slices and the pumpkin alternately in a rectangular container
6.  Steam for 1 to 2 hours. If you prefer the pork belly to be softer, then steam longer

Note :  In my family, the pumpkin has replaced the yam because most of the time either the yam is untouched or plenty of it is left behind long after all the pork belly has disappeared

Look-wise there is no comparison with those for sale in food establishments. To emulate the appearance of those in restaurants would entail a lot of wastage, yam-wise and pork-wise. 

 Deep-fry the pork belly slices until slightly charred






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