scallionswhite parts smashed for aromatics, green parts julienned~4-5est.
cilantro~½ bunchest.
chili pepperseeded and julienned~1-2est.
garlic~3-4 clovesest.
shallotsfinely sliced, used for shallot oil and crispy shallots~2-3est.
cooking oil2 tbsp
sesame oil
2 tbsp
soy sauce3 tbsp
oyster sauce1 tbsp
mirin~1 tbspest.
wateradjust to taste; add 2-3 tbsp more if the serving plate will be heated from below5 tbsp
black vinegar~½ tbspest.
freshly ground black pepper~¼ tspest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Slice the ginger, angle-cut to elongate, then julienne finely; wash and dry the skin and keep it on for extra fragrance.
2
Bring a large pot of water to a boil, blanch the bean sprouts to remove any raw smell (trim ends if desired) and set aside; then blanch the celery segments and set aside as well.
3
Smash the scallion whites and set aside; slit the scallion greens open on one side, flatten, roll them up and slice into fine strands, then soak in ice water to crisp. Also soak the cilantro and julienned chili (seeded, cut from the inside out) in the ice water.
4
Heat a dry pan, add the cooking oil and sesame oil, then fry the finely sliced shallots over low heat until lightly golden. Quickly turn off the heat and strain out the fragrant shallot oil, keeping the crispy shallot bits for topping.
5
Pour some of the shallot oil back into the pan, sauté the smashed scallion whites, add the sliced pork belly and stir-fry until nearly cooked, then add garlic and continue to stir-fry until fragrant.
6
Continue stir-frying the pork belly until fully cooked, then turn off the heat. Line a serving plate with the blanched bean sprouts as a base, then top with the cooked pork belly.
7
In the same pan, make the steamed-fish-style sauce: add the soy sauce, oyster sauce and mirin mixed with water, bring to a boil and adjust saltiness with more water to taste. If the plate will be heated continuously underneath, add 2-3 extra tablespoons of water. Once boiling, stir in the black vinegar and simmer briefly, then strain the sauce.
8
Drain the soaked scallion and ginger shreds thoroughly and scatter them over the pork, then top with cilantro and freshly ground black pepper.
9
Gently reheat the remaining shallot oil in a small pot, then pour it over the plated ingredients. Drizzle the prepared sauce evenly over the top, sprinkle with the crispy shallots, and serve.
PrimedTableBETA
