Steamed Pork Belly with Shrimp Paste and Dried Bean Curd Sheets
ID: e68aa328...
This is a classic Cantonese-style nostalgic home-cooked dish that goes perfectly with rice. The pork belly slices are marinated in savory, umami-rich shrimp paste and steamed until just tender. The dried bean curd sheets spread at the bottom absorb all the pork drippings and the essence of the shrimp paste, creating a fragrant and delicious dish that is exceptionally appetizing.
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🍳 Cooking Flow
Cut the dried bean curd sheets into segments and soak until soft; wash the pork belly and slice into thin strips. → Combine pork slices with shrimp paste, oyster sauce, sugar, light soy sauce, rice wine, ginger strips, cornstarch, and peanut oil; mix well and marinate for 10 minutes. → Wash and drain the soaked bean curd sheets, then spread them evenly at the bottom of a plate and top with the marinated pork slices. → Once the water is boiling, place in the steamer and steam over high heat for 7-8 minutes until thoroughly cooked. → After removing from the steamer, garnish with chopped scallions and red chili, then drizzle with hot oil and a little soy sauce to enhance the aroma.
Cooking Steps
Brief Cooking Order
Cut the dried bean curd sheets into segments and soak until soft; wash the pork belly and slice into thin strips. → Combine pork slices with shrimp paste, oyster sauce, sugar, light soy sauce, rice wine, ginger strips, cornstarch, and peanut oil; mix well and marinate for 10 minutes. → Wash and drain the soaked bean curd sheets, then spread them evenly at the bottom of a plate and top with the marinated pork slices. → Once the water is boiling, place in the steamer and steam over high heat for 7-8 minutes until thoroughly cooked. → After removing from the steamer, garnish with chopped scallions and red chili, then drizzle with hot oil and a little soy sauce to enhance the aroma.
Introduction
This is a classic Cantonese-style nostalgic home-cooked dish that goes perfectly with rice. The pork belly slices are marinated in savory, umami-rich shrimp paste and steamed until just tender. The dried bean curd sheets spread at the bottom absorb all the pork drippings and the essence of the shrimp paste, creating a fragrant and delicious dish that is exceptionally appetizing.
Step 1
Use scissors to cut the dried bean curd sheets into segments of about 4 cm, then soak in water and set aside.
Step 2
Remove the skin from the washed pork belly (optional, depending on preference), slice into uniform thin pieces, and place in a bowl.
Step 3
Add one tablespoon of shrimp paste, oyster sauce, sugar, white pepper, half a tablespoon of light soy sauce, rice wine, and ginger strips to the pork slices.
Step 4
Use chopsticks to thoroughly mix the meat and marinade, stirring for 1-2 minutes to ensure the flavors are fully incorporated into the meat.
Step 5
Add a little cornstarch and mix well again; this helps keep the steamed meat slices tender and smooth.
Ingredients List
Important Notes
💡 Shrimp paste has a strong savory and salty flavor, so there is no need to add extra salt during marination to avoid making the dish too salty.
⚠️ Dried bean curd sheets may contain dust from the drying process; it is recommended to give them a quick rinse with fresh water after soaking for better hygiene.
✨ Adding cornstarch and finishing with a drizzle of peanut oil are the two main secrets to keeping the meat slices tender and succulent.
🍳 When arranging the pork slices, spread them out evenly without excessive overlapping to ensure they steam thoroughly and quickly over high heat.
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