Hê-jîn bah-ôan à la française

Ingredients

In this French-inspired adaptation of Hê-jîn bah-ôan, we incorporate elements of French cuisine to enhance the flavors and elevate the dish. The original Taiwanese dish typically uses Asian spices and flavors, whereas this version incorporates French herbs and spices such as thyme, rosemary, and bay leaves. Additionally, the traditional accompaniments of rice and pickled vegetables are replaced with creamy mashed potatoes and crispy bacon. We alse have the original recipe for Hê-jîn bah-ôan, so you can check it out.

• 500g (1.1 lb) pork belly 500g (1.1 lb) pork belly
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 sprigs of thyme 2 sprigs of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• 4 large potatoes, peeled and cubed 4 large potatoes, peeled and cubed
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 4 slices of bacon, cooked until crispy 4 slices of bacon, cooked until crispy
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 30g (total), 10g (saturated)
• Carbohydrates: 20g (total), 4g (sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the pork belly to the pot and cook until browned on all sides.
3. 3.
   Add the carrots, celery, thyme, rosemary, and bay leaves to the pot. Pour in the chicken broth and season with salt and pepper.
4. 4.
   Bring the broth to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the pork belly is tender and easily pulls apart.
5. 5.
   While the pork is simmering, prepare the mashed potatoes. Boil the cubed potatoes in a separate pot until tender. Drain the potatoes and return them to the pot.
6. 6.
   Add the butter and milk to the pot with the potatoes. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
7. 7.
   Once the pork belly is cooked, remove it from the pot and slice it into thick pieces.
8. 8.
   Serve the sliced pork belly on a bed of creamy mashed potatoes. Garnish with crispy bacon and fresh parsley.

Treat your ingredients with care...

• Pork belly — For a crispier texture, you can sear the pork belly before simmering it in the broth.
• Thyme and rosemary — If fresh herbs are not available, you can use dried herbs instead. Use half the amount of dried herbs compared to fresh.
• Bacon — To achieve perfectly crispy bacon, cook it in a preheated oven at 200°C (400°F) for about 15 minutes.

Tips & Tricks

• For a richer flavor, you can deglaze the pot with a splash of white wine before adding the chicken broth.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with cold water and add it to the simmering broth.
• Feel free to add additional vegetables such as mushrooms or peas to the dish for added texture and flavor.
• To save time, you can use store-bought mashed potatoes instead of making them from scratch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Hê-jîn bah-ôan à la française hot, with the sliced pork belly arranged on top of the creamy mashed potatoes. Garnish with crispy bacon and fresh parsley for an added pop of color and flavor.

Presentation advice

For an elegant presentation, use a round mold to shape the mashed potatoes into a neat mound. Place the sliced pork belly on top and drizzle some of the flavorful broth around the plate. Garnish with a sprig of fresh thyme or rosemary for a touch of sophistication.