Finished dish photo of Braised Pork Belly with Morels and Ginkgo Nuts

Braised Pork Belly with Morels and Ginkgo Nuts

I once had braised morels at a rustic restaurant in Dali, and the lingering flavor left a deep impression on me. Based on my memory, I modified the recipe and infused my longing for Dali's picturesque scenery into this pot of braised pork belly.

Time:More than 1 hour
Difficulty:Easy to make

Ingredients

Pork belly300g
Small morels50g
Ginkgo nuts100g
Old ginger1 piece
Garlic clovesAbout 4 cloves
Dried chili segments, Sichuan peppercornsTo taste
Pixian Douban paste1 tablespoon (~30g)
Braising sauce or braising soy sauce2 tablespoons (~30g)
White pepper powder, spices (star anise, tsaoko fruit, bay leaves, etc.), cooking wineTo taste (approximately 2 bay leaves, 1 star anise, 1 tsaoko fruit, ~40g cooking wine for this recipe)

Steps

1

Soak the morels in cold water for 1 hour in advance, then rinse thoroughly.

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2

Prepare all the ingredients. Scald and clean the pork belly, then cut into small pieces. Rinse the ginkgo nuts and set them aside.

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3

Slice the ginger and chop the garlic cloves into small pieces.

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4

Bring water to a boil, add cooking wine, then blanch the pork belly. Remove, rinse, and drain.

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5

Heat a pan and add oil. When the oil is about 60% hot, add the pork belly and sauté to render some fat. Remove and set aside.

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6

In the remaining oil, add a small amount of dried chili segments, Sichuan peppercorns, ginger slices, garlic pieces, and Pixian Douban paste, and stir-fry until fragrant.

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7

Add the pork belly and stir-fry evenly. Pour in a small bowl of water, add cooking wine, spices, white pepper powder, and braising sauce or soy sauce. Bring to a boil over high heat, cover, and simmer over low heat until slightly tender (~40-60 minutes).

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8

Add the morels and ginkgo nuts, mix well, then add enough water. Bring to a boil over high heat, then simmer over low heat for half an hour until flavors are absorbed. Adjust seasoning and reduce the sauce before serving (Pixian Douban paste is quite salty, so taste before adding salt. If using braising soy sauce, adjust sweetness with sugar as needed).

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9

The dish is shiny red, tender, savory, with a hint of sweetness, leaving a lasting taste in your mouth.

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Cooking Tips

1. If using braising sauce, there's no need to add sugar. If using braising soy sauce, add the appropriate amount of sugar to balance the taste. 2. This recipe uses small morels, which are suitable for braising and reasonably priced.