Martinican-style Lizhi Rou

Ingredients

In this Martinican adaptation of Lizhi Rou, we incorporate traditional Martinican spices and herbs to infuse the dish with the vibrant flavors of the Caribbean. The original Chinese dish is typically prepared with soy sauce, ginger, and garlic, while the Martinican version adds a burst of flavor with ingredients like thyme, allspice, Scotch bonnet peppers, and creole seasoning. This fusion of flavors creates a truly unique and exciting culinary experience. We alse have the original recipe for Lizhi rou, so you can check it out.

• 500g (1.1 lb) pork belly, cut into bite-sized pieces 500g (1.1 lb) pork belly, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon allspice 1 teaspoon allspice
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 tablespoon creole seasoning 1 tablespoon creole seasoning
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the pork belly pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the thyme, allspice, minced Scotch bonnet pepper, and creole seasoning. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Add the tomato paste and chicken broth to the pot, stirring well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have developed.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Martinican-style Lizhi Rou hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, keep in mind that pork belly adds richness and tenderness to the dish.

Tips & Tricks

• For an extra kick of heat, you can increase the amount of Scotch bonnet pepper or leave the seeds in.
• Marinate the pork belly in the creole seasoning and spices overnight for even more flavor.
• Serve the Lizhi Rou with a side of traditional Martinican rice and beans for a complete meal.

Serving advice

Serve the Martinican-style Lizhi Rou hot, accompanied by steamed rice or root vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Lizhi Rou on a platter, allowing the rich, dark sauce to pool around the tender pork pieces. Sprinkle fresh parsley over the top for an elegant touch.