Braised pork with bean sprouts (芽菜扣肉) is a beloved Chinese dish, celebrated for its tender meat, crispy sprouts, and rich umami flavor. Here’s a simplified recipe to recreate this classic at home.
Ingredients: 500g pork belly, 200g canned bean sprouts (芽菜), 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 tsp Shaoxing wine, 1 sliced ginger, 2 crushed garlic cloves, and cooking oil.
Steps:
1. Prepare the pork: Boil pork belly in water with ginger and garlic for 30 minutes until tender. Drain, pat dry, and poke holes with a fork. Rub with dark soy sauce for color.
2. Pan-fry the pork: Heat oil in a wok, sear the pork skin-side down until golden and crispy. Set aside, then slice into 1cm thick pieces.
3. Stir-fry the sprouts: Sauté bean sprouts with light soy sauce and sugar for 2 minutes. Remove and line the bottom of a heatproof bowl.
4. Assemble and braise: Arrange pork slices over the sprouts. Mix Shaoxing wine, remaining soy sauce, and a splash of water. Pour over the pork. Steam for 45 minutes until soft.
5. Serve: Invert the bowl onto a plate to reveal the layered dish. Garnish with scallions if desired.
This dish balances savory, sweet, and smoky notes, making it a perfect centerpiece for family meals. Enjoy with steamed rice!
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