Pork belly is a popular ingredient in many cuisines around the world, and steaming is a great way to cook it. But how long should you steam it for?
The answer depends on a few factors, such as the size of the pork belly and the recipe you’re using. In this article, we’ll explore different methods for steaming pork belly and provide some tips to help you achieve the perfect texture and flavor.
Whether you’re a seasoned home cook or just starting out, read on to learn how to steam pork belly like a pro.
How Long To Steam Pork Belly?
When it comes to steaming pork belly, the cooking time can vary depending on the recipe and the size of the meat. Generally, it takes around 1.5 to 2 hours to steam pork belly until it’s tender and juicy.
One popular method is to pre-cook the pork belly in boiling water for 30 minutes before steaming. This helps the meat hold its shape and ensures that it’s fully cooked through.
Another method involves simmering the pork belly in a pot with aromatics like ginger and green onion for 20-35 minutes before brushing it with soy sauce and frying it until crispy. The pork belly is then sliced and arranged in a steaming bowl with mei cai (preserved mustard greens) and steamed for 1.5 to 2 hours.
If you’re using a bamboo or metal steamer insert, line it with cabbage leaves and place the pork belly on top. Steam for around 45 minutes or until completely tender when pierced with a knife.
It’s important to keep an eye on the water level while steaming to prevent it from drying out. You can also add more water if needed during the cooking process.
Why Steam Pork Belly?
Steaming pork belly is a popular cooking method for several reasons. Firstly, steaming allows the meat to cook slowly and evenly, resulting in a tender and juicy texture. Secondly, steaming helps to retain the natural flavors of the meat and any added seasonings or sauces. Additionally, steaming is a healthier cooking method compared to frying or grilling, as it doesn’t require any additional oil or fat.
When it comes to dishes like Mei Cai Kou Rou, steaming also allows the pork belly to absorb the flavors of the preserved mustard greens and other ingredients. The long cooking time ensures that the pork belly is infused with all the delicious flavors of the dish.
Choosing The Right Pork Belly
When choosing pork belly for steaming, it’s important to look for meat that has a good balance of fat and meat. The fat should be evenly distributed throughout the meat and not too thick or too thin.
It’s also important to choose pork belly that is fresh and has not been frozen or previously cooked. Look for meat that is pink in color and has a clean, fresh smell.
If possible, choose pork belly that has the skin still attached. This will allow for the skin to become crispy during the cooking process.
Finally, consider the size of the pork belly when choosing it for steaming. Larger pieces will require longer cooking times, while smaller pieces will cook faster. It’s important to adjust the cooking time accordingly to ensure that the meat is fully cooked and tender.
Preparing The Pork Belly For Steaming
Before steaming the pork belly, it’s important to prepare it properly. One method involves boiling the pork in water for 5 minutes, then rinsing it under cold running water. This helps remove any impurities and ensures that the meat is clean.
Another method involves simmering the pork belly in a pot with aromatics like ginger and green onion for 20-35 minutes before brushing it with soy sauce and frying it until crispy. The pork belly is then sliced and arranged in a steaming bowl with mei cai (preserved mustard greens) and steamed for 1.5 to 2 hours.
Yet another method involves pre-cooking the pork belly in boiling water for 30 minutes before steaming. This helps the meat hold its shape and ensures that it’s fully cooked through.
Regardless of the method you choose, it’s important to poke holes in the rind of the pork belly to help it wrinkle and become crispy. Brushing it with soy sauce or oil can also help achieve a crispy texture.
Once the pork belly is prepared, it can be arranged in a steaming bowl with other ingredients like mei cai or pickled chilies, and steamed for 1.5 to 2 hours until tender and juicy. It’s important to keep an eye on the water level while steaming to prevent it from drying out, and to add more water if needed during the cooking process.
Steaming Pork Belly On The Stove
Steaming pork belly on the stove is a simple and effective way to cook this delicious cut of meat. To start, bring a pot of water to a boil and add the pork belly. Let it cook for around 30 minutes to pre-cook and ensure it’s fully cooked through.
Next, remove the pork belly from the water and let it cool. Once cooled, brush it with soy sauce and fry it until crispy. Then, slice the pork belly into 0.8 cm thick slices and arrange them in a steaming bowl with mei cai (preserved mustard greens).
To steam on the stove, place the bowl in a large pot with enough water to come up to the bottom of the bowl. Cover the pot with a lid and bring the water to a boil. Reduce the heat to low and let it steam for 1.5 to 2 hours or until completely tender when pierced with a knife.
It’s important to check the water level periodically while steaming on the stove and add more water if needed. Once done, pour off any excess liquid and thicken it with cornstarch before pouring it over the pork belly slices.
Steaming pork belly on the stove is a great way to achieve tender, juicy meat with crispy skin. With a little bit of patience and attention, you can enjoy this delicious dish at home.
Steaming Pork Belly In A Steamer Basket
Steaming pork belly in a steamer basket is another popular method that yields delicious results. To start, fill a steamer with enough water to steam the pork belly over a steaming rack for 70-80 minutes. If using a pressure cooker, allow pressure to release naturally after 70 minutes.
Next, spread the mei gan cai mixture in a generous layer over the pork belly, making sure the pork is covered completely. Place the pork belly in a bamboo steamer or steamer basket and steam, covered, over 2 inches (5 cm) of water on high for 20 minutes. Then reduce the heat to medium-low and steam for another 60 minutes.
It’s important to check the water level occasionally and add more water if needed. The pork belly should be tender and easily pierced with a fork when done.
Once steamed, carefully remove the pork belly from the steamer and let it rest for a few minutes before slicing it into desired portions. Serve with your favorite dipping sauce or alongside some steamed vegetables and rice for a satisfying meal.
Checking For Doneness
To check if the pork belly is done steaming, use a chopstick to poke the thickest part of the meat. If the chopstick goes through easily without any resistance, then the pork belly is fully cooked. Another way to check is to cut a small piece from the thickest part of the meat and examine the color. The meat should be opaque and not pink or translucent.
It’s important not to overcook the pork belly as it can become tough and dry. If the meat is undercooked, the skin will also be undercooked, resulting in tougher skin upon frying later.
Once the pork belly is fully cooked, remove it from the steamer and let it cool before slicing it into pieces. If you’re not serving it immediately, you can store it in the refrigerator for later use. Just make sure to separate the crispy skin from the meat and store them separately to ensure that the skin stays crispy. When reheating, only reheat the meat in the microwave and warm up the crispy skin in the oven for a few minutes to avoid losing its crispiness.