why make this recipe
Sliced Boiled Pork with May Chang is a delightful dish that brings brightness and fragrance to your meal. The unique flavor of May Chang, also known as "Chinese pepper," adds a special touch that elevates the pork. This recipe is not only delicious but also straightforward to make, making it a great choice for both beginners and seasoned cooks. The tender pork pairs perfectly with a simple sauce, making this dish versatile enough to serve with rice, noodles, or fresh vegetables.
how to make Sliced Boiled Pork with May Chang
Ingredients
For the Pork:
- 1½ pounds pork belly, skin-on or skinless
- 5 cups water
- 1 tablespoon May Chang dried berries, lightly crushed
- 4 slices fresh ginger
- 3 garlic cloves, smashed
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon Shaoxing wine
- 1 teaspoon kosher salt
For the Sauce:
- 3 tablespoons light soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon granulated sugar
- 2 garlic cloves, finely minced
- 1 teaspoon May Chang-infused cooking liquid
- 1 tablespoon finely sliced green onion
- 1 teaspoon toasted sesame seeds
Directions
- In a large pot, add the water, May Chang, ginger, garlic, green onions, Shaoxing wine, and salt. Bring to a boil, then simmer for 8 minutes.
- Add the pork belly to the pot. Keep the liquid at a gentle simmer and cook for 45–55 minutes, until the pork is tender and the thickest section reaches at least 160°F.
- Remove the pork from the pot and let it rest for 10–15 minutes. Strain the cooking liquid, reserving 1 teaspoon for the sauce.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and the reserved May Chang cooking liquid.
- Slice the pork into ⅛- to ¼-inch pieces across the grain.
- Arrange the sliced pork on a platter and drizzle the sauce evenly over it. Garnish with sliced green onion and toasted sesame seeds.
- Let the dressed pork rest for 3–5 minutes, then serve warm or at room temperature with rice, noodles, or fresh vegetables.
how to serve Sliced Boiled Pork with May Chang
To serve Sliced Boiled Pork with May Chang, place the pork slices on a large platter and drizzle the sauce generously over them. Garnish with green onions and sesame seeds for a colorful presentation. This dish is best enjoyed warm or at room temperature and goes well with steamed rice, noodles, or a variety of fresh vegetables.
how to store Sliced Boiled Pork with May Chang
You can store any leftover Sliced Boiled Pork in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. When you’re ready to eat, simply thaw and reheat gently.
tips to make Sliced Boiled Pork with May Chang
- For added flavor, let the pork soak in the cooking liquid for longer before slicing.
- Experiment with additional herbs and spices to suit your taste preferences.
- Make sure to slice the pork against the grain for tender pieces.
variation
Feel free to experiment with different cuts of pork, such as pork shoulder or tenderloin. You can also adjust the seasoning in the sauce to make it sweeter or more tangy, depending on your preference.
FAQs
1. Can I use other types of pork for this recipe?
Yes, you can use other cuts of pork such as pork shoulder or tenderloin. Just adjust the cooking time to ensure tenderness.
2. What can I serve with Sliced Boiled Pork?
This dish pairs well with steamed rice, noodles, or fresh vegetables. You can also enjoy it in a sandwich or salad.
3. Is May Chang necessary for this recipe?
May Chang gives a unique flavor that enhances the dish. However, if unavailable, you can substitute with a little black pepper or lemon zest for brightness.
