Chiuchow-style Braised Pork with Puha

Ingredients

In this adaptation of the original New Zealand dish, we incorporate the flavors and techniques of Chiuchow cuisine. The original dish uses traditional New Zealand ingredients and cooking methods, while the adapted version incorporates Chiuchow-specific ingredients such as soy sauce, ginger, and garlic. Additionally, the original dish uses different greens, while the adapted version features puha, a leafy green commonly used in Chiuchow cuisine. We alse have the original recipe for Pork and Puha, 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
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 200g (7 oz) puha leaves 200g (7 oz) puha leaves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or deep skillet over medium heat.
2. 2.
   Add the minced garlic and sliced ginger, and stir-fry until fragrant.
3. 3.
   Add the sliced pork belly and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, Shaoxing wine, sugar, and five-spice powder.
5. 5.
   Pour the sauce mixture over the pork and stir to coat evenly.
6. 6.
   Add the chicken broth and bring to a simmer. Cover and cook for 1 hour, or until the pork is tender.
7. 7.
   Add the puha leaves to the wok and cook for an additional 2-3 minutes, until wilted.
8. 8.
   Season with salt to taste.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. Slicing the pork belly into thin strips will help it cook evenly and become tender.
• Puha leaves — Rinse the puha leaves thoroughly and remove any tough stems before adding them to the dish. The puha leaves should be added towards the end of cooking to retain their vibrant green color and crisp texture.

Tips & Tricks

• To enhance the flavor of the dish, marinate the pork belly in the sauce mixture for 30 minutes before cooking.
• Adjust the sweetness and saltiness of the dish according to your preference by adding more or less sugar and salt.
• For a spicier version, add a small amount of chili oil or sliced chili peppers to the dish.
• Serve the braised pork with puha alongside steamed buns or rice noodles for a satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Chiuchow-style Braised Pork with Puha as a main dish, accompanied by steamed rice or noodles. Garnish with sliced green onions for added freshness and color.

Presentation advice

Arrange the tender slices of pork belly on a serving platter, with the vibrant green puha leaves scattered on top. Drizzle some of the flavorful sauce over the dish for an appetizing presentation.