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Categories:
soy beans pork belly salt chicken stock chili pepper anise fresh ginger hoisin sauce choy green onions
Viewed: 109 - Published at: 10 years agoIngredients
- 1/2 cup dried soy beans
- 2 1/4 lbs boneless pork belly, rind on
- 1 1/2 tsp salt
- 1 tsp Chinese five-spice powder
- 4 cups chicken stock
- 1 None fresh small red Thai chili pepper, finely chopped
- 2 None star anise
- 1 piece (2 inches) fresh ginger, slivered
- 1/3 cup hoisin sauce
- 1 lb choy sum or bok choy, thinly sliced
- 3 None green onions, thinly sliced
Method
- Place the soy beans in a small bowl; cover with cold water. Let stand overnight.
- Place the pork on a cutting board, rind-side up. Using a sharp knife, score the pork by making shallow cuts diagonally in both directions at 1/4-inch intervals. Rub the combined salt and half the five-spice into the cuts. Slice the pork into 10 pieces. Place the pork, rind-side up, on a baking pan. Cover loosely and refrigerate overnight.
- Preheat the oven to 450°F.
- Rinse the beans under cold water; drain. Place the beans in a medium saucepan of boiling water; return to a boil. Reduce the heat to low; simmer, uncovered, until tender. Drain.
- Meanwhile, place the pork on a metal rack set over a shallow baking pan. Roast, uncovered, for 30 mins. Reduce the oven temperature to 325°F. Roast the pork for about 45 mins or until the crackling is browned and crisp. Cut the pork pieces in half.
- Place the beans, 2 cups water, stock, chili pepper, star anise, ginger, hoisin sauce and remaining five-spice in a large saucepan. Bring to a boil. Reduce the heat to low; simmer, covered, for 30 mins. Stir in the choy sum and onion.
- Serve the bowls of soup topped with pork.
