Shandong-style Braised Pork with Vegetables

Ingredients

While the original Oil Down dish from Grenadian cuisine is a one-pot stew made with breadfruit, salted meat, and coconut milk, this adapted Shandong-style Braised Pork with Vegetables recipe focuses on tender pork and a variety of fresh vegetables. The flavors are influenced by Shandong cuisine, which is known for its bold and savory taste profile. The cooking techniques and spices used in this recipe are distinct to Shandong cuisine, giving it a unique twist. We alse have the original recipe for Oil Down, so you can check it out.

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 200g (7 oz) snow peas 200g (7 oz) snow peas
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced pork belly and cook until browned and crispy. Remove from the pan and set aside.
3. 3.
   In the same pan, add the minced ginger and garlic. Sauté for a minute until fragrant.
4. 4.
   Add the sliced onion, carrot, bell pepper, snow peas, and mushrooms. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   Return the cooked pork belly to the pan and mix well with the vegetables.
6. 6.
   In a small bowl, combine soy sauce, Shaoxing wine, and chicken broth. Pour the mixture into the pan.
7. 7.
   Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the pork is tender and the flavors have melded together.
8. 8.
   Stir in the cornstarch mixture to thicken the sauce. Cook for an additional 2 minutes.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Shandong-style Braised Pork with Vegetables hot with steamed rice.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, pork belly adds richness and flavor to the dish.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Snow peas — Make sure to trim the ends and remove the strings from the snow peas before cooking.
• Cornstarch — The cornstarch slurry helps thicken the sauce. Adjust the amount according to your desired consistency.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of Sichuan peppercorns to the dish.
• If you prefer a spicier version, you can add some chili flakes or sliced fresh chili peppers.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• To save time, you can marinate the pork belly in the soy sauce and Shaoxing wine mixture for 30 minutes before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Shandong-style Braised Pork with Vegetables over steamed rice or noodles for a complete and satisfying meal. Garnish with chopped green onions for added freshness.

Presentation advice

Arrange the colorful vegetables and tender pork belly slices on a large serving platter. Drizzle some of the flavorful sauce over the top for an appetizing presentation.