Steamed Pork Belly with Ginseng and Pumpkin
Steamed Pork Belly with Ginseng and Pumpkin
Nutrient-Rich Steamed Pork Belly with Ginseng and Pumpkin
Introducing a special steamed pork belly recipe that reaches the pinnacle of sweet and savory balance, loved by all ages! To achieve both deliciousness and nutritional value, we’ve generously included healthful ginseng, sweet pumpkin, and various root vegetables. The richness of the pork belly, the subtle sweetness of the vegetables, and the fragrant aroma of ginseng combine to create an unforgettable flavor. Before the heat of summer arrives, replenish your body with this unique nourishing dish! >0<
Main Ingredients- 300g Whole Pork Belly: A cut boasting a perfect ratio of fat to lean meat.
- 2 roots Ginseng: Adds a deep flavor to the dish with its unique fragrance and slight bitterness.
- 1/4 small Pumpkin: Offers a sweet and soft texture that even children love. You can use it with the peel on.
- 1/2 Burdock Root: Characterized by its crisp texture and subtle aroma.
- 100g Lotus Root: Provides a crunchy texture and is rich in fiber.
- 1 Sweet Potato: An excellent source of carbohydrates, adding sweetness and satiety.
- 1/2 Onion: Sweetens the dish and enhances the overall flavor of the ingredients.
- 10cm White part of Green Onion: Adds a refreshing taste and helps remove any gamey odor.
- 3 cloves Whole Garlic: Adds a pungent flavor and aroma, becoming sweet when cooked.
- A little Cooking Oil: Used to pan-fry the pork belly until golden brown, enhancing its flavor.
- A little Onion (for broth): Used to create a clear and refreshing broth.
- A little Whole Black Peppercorns (for broth): Helps to eliminate odors and add flavor.
- A little Green Onion (for broth): Forms the base for a clear and refreshing broth flavor.
Seasoning- 3 Tbsp Soy Sauce: Provides the basic seasoning and umami.
- 3 Tbsp Mirin (or Sake): Removes any porky smell and softens the flavor.
- 1 Tbsp Corn Syrup (or Rice Syrup): Adds gloss and a mild sweetness. (Added at the end.)
- 3 Tbsp Sugar: Adjusts sweetness and enhances the flavors of the ingredients.
- A little Ginger Juice: Balances richness with its unique aroma and adds depth.
- 2 Cups Anchovy Broth (approx. 400ml): The base that adds moisture and deep flavor to the dish. Can be substituted with rice water or kelp broth.
- 3 Tbsp Soy Sauce: Provides the basic seasoning and umami.
- 3 Tbsp Mirin (or Sake): Removes any porky smell and softens the flavor.
- 1 Tbsp Corn Syrup (or Rice Syrup): Adds gloss and a mild sweetness. (Added at the end.)
- 3 Tbsp Sugar: Adjusts sweetness and enhances the flavors of the ingredients.
- A little Ginger Juice: Balances richness with its unique aroma and adds depth.
- 2 Cups Anchovy Broth (approx. 400ml): The base that adds moisture and deep flavor to the dish. Can be substituted with rice water or kelp broth.
Cooking Instructions
Step 1
Wash and prepare all ingredients. Lightly rinse the whole pork belly under running water and pat dry. Brush off any dirt from the ginseng. For the pumpkin, remove the seeds and cut it into large chunks, keeping the peel on. Peel the burdock root, lotus root, and sweet potato, then cut them into bite-sized pieces. Slice the onion thickly and cut the white part of the green onion into 10cm lengths. Prepare the whole garlic cloves.
Step 2
Prepare the seasoning sauce for a delicious steamed pork belly dish. First, mix the soy sauce, mirin (or sake), sugar, and ginger juice. (Do not add the corn syrup yet; it will be added at the end.) Also, have 2 cups of anchovy broth (approx. 400ml) ready.
Step 3
In a pot, add 2 cups of water (approx. 400ml) to be used instead of broth, along with the onion, white part of green onion, and whole black peppercorns for the broth. Bring it to a boil. This broth will be used to remove any gamey odor from the pork belly and add a basic flavor.
Step 4
Heat a pan with a little cooking oil and place the whole pork belly in it. Sear all sides until golden brown, turning it as needed. This step seals in the juices and enhances the savory flavor.
Step 5
Place the seared whole pork belly from step 3 into the pot from step 2. Boil for about 10 minutes. Skim off any impurities that may rise to the surface during boiling. Once boiled, remove the pork belly and cut it into bite-sized pieces (about 2-3cm).
Step 6
Wash the pumpkin thoroughly, remove the seeds, and cut it into large chunks (2-3cm) with the peel on. Cooking with the peel on retains its texture and adds more nutrients.
Step 7
Peel the burdock root, lotus root, and sweet potato, then cut them into large pieces (about 2-3cm each). Rinse the ginseng well to remove dirt, and if the roots are thick, cut them in half.
Step 8
In the seasoning mixture from step 2 (soy sauce, mirin, sugar, ginger juice), pour in 2 cups of anchovy broth and stir well to complete the seasoning sauce. (Again, do not add the corn syrup at this stage!)
Step 9
In a wide pot, add the prepared seasoning sauce, the cut burdock root, lotus root, ginseng, and the pork belly pieces from step 4. Bring to a boil over high heat with the lid on for about 5 minutes to allow the flavors to penetrate the ingredients.
Step 10
Add the sweet potato and pumpkin chunks from step 6 to the pot. Close the lid again and reduce the heat to medium. Simmer for 15-20 minutes, or until the sweet potato and pumpkin are tender. It’s a good idea to test for doneness with a fork periodically.
Step 11
Once the sweet potato and pumpkin are somewhat cooked, open the lid and reduce the heat to low. Now it’s time to simmer the sauce to a desired consistency.
Step 12
Finally, add the thickly sliced onion and green onion. Simmer gently over low heat until the sauce thickens to your liking. Once the sauce has reduced sufficiently, stir in 1 Tbsp of corn syrup (or rice syrup) for a glossy finish. Your delicious Steamed Pork Belly with Ginseng and Pumpkin is now ready! Enjoy it while it’s hot.
