CHICOPEE, Mass. (Mass Appeal) – Two delicious Asian recipes to satisfy both the carnivore and vegan in your life. Chef Pengyew Chin, Owner of Pengyew Catering, shows us how to make Cantonese Roast Pork Belly and Vegan Chop Suey.
CANTONESE ROAST PORK BELLY
Serving size: 4-6
3 lbs pork belly
1 T rice wine
2 t & 1/2 c salt
½ t sugar
½ t five spice powder
¼ t ground white pepper
1½ t rice wine vinegar
Pat dry the pork belly. Combine the salt, sugar, five spice powder, and white pepper.
Brush rice wine over the meat side of the pork belly and rub spice mixture into the meat. Turn over the pork belly so it’s skin-side up. Refrigerate uncovered in the fridge overnight.
Preheat oven to 450 degrees F.
Poke holes with a sharp metal skewer or the tip of a small knife all over the SKIN; the more the better.
Place the pork belly on a large piece of heavy-duty aluminum foil, fold up the sides to form a 1-inch high wall, and place the belly and foil into a baking tray.
Brush the skin with the rice wine vinegar and sprinkle the kosher salt in an even layer over the skin. Roast for 30 minutes, reduce the oven temperature to 350 degrees F and continue for another hour. Remove from the oven. Remove the layer of salt and drain the rendered fat.
Adjust the rack to the lowest position and turn the broiler to low. Broil the pork belly until the skin is puffed and blistered all over, moving the pork belly around if necessary, and covering already blistered skin with foil to keep that area from burning. Be vigilant as the blistered skin burns easily.
Remove from the oven and let the pork belly rest for 15 minutes or so. Cut into small bite-sized pieces. Serve immediately or at room temperature.
Serving size: 6
2 celery ribs, diagonally cut into ¼-inch-thick slices
6 oz snow peas, diagonally cut into ¼-inch-thick slices
½ lb bok choy, cut into ¼-inch-thick slices (leaves and ribs separated)
¼ lb mushrooms, cut into ¼-inch-thick slices
1 onion, halved and cut into ¼-inch-thick strips
1 green bell pepper, halved and cut into ¼-inch-thick strips
¼ lb mung bean sprouts, rinsed and drained
½ lb jicama, julienned
1 (5-oz) can sliced bamboo shoots (or fresh bamboo shoots, julienned)
¼ c broth
1 t cornstarch
Salt and pepper to taste
Heat a wok or pan over high heat. Add 1 teaspoon vegetable oil and stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl.
Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each cooked vegetable to the large bowl.
Whisk together the broth and cornstarch.
Reheat wok over high heat, add 1 tablespoon vegetable oil. Add the cooked vegetables and toss.
Make a well in the center of the wok and stir the thickener before pouring into the well. Bring the sauce to a boil and mix well. Serve immediately, with cooked rice.