Bowl of Pork with Ginger & Vinegar
(click to enlarge)

Pork with Ginger & Vinegar


Tibet
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
**
1-1/4 hrs
Yes		 A very flavorful Meaty Stew - the pattern recipe is by an Australian TV chef of Chinese descent, but I'm accepting it as sufficiently Tibetan - see Comments.

1-1/4
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3
1
1
1/4
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1/4
2
3
3
2
1
1
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2
#
---
in
t
t
c
---
c
t

c
T
T
t
---
T
Pork Belly
-- Marinade
Ginger root
Cornstarch
Salt
Rice Wine (1)
-- Broth
Rice Wine
Brown Sugar
Star Anise
Water
Vinegar, black (2)
Soy Sauce
Soy Sauce, Dark
-----------
Oil
PREP   -   (45 min (10 min work))
  1. Cut PORK BELLY into chunks of whatever size you like, but it is important that every piece includes some skin and fat. Put in a saucepan with cold water to cover well. Bring to a boil and simmer 5 minutes. Drain, discarding water.
  2. Slice GINGER thin and cut into narrow threads. Mix all Marinade items and massage into Pork. Set aside to marinate for 30 minutes or so.
  3. Mix all Broth Items,
RUN   -   (50 min)
  1. In a wok or spacious sauté pan Heat Oil very hot. Stir in Pork (including mariniade) and fry stirring until you are getting browning on the pan, maybe 6 minutes.
  2. Stir Broth mix, bring to a boil and simmer slowly for about 40 minutes or until pork is tender.
  3. Serve hot with plenty of steamed Basmati rice.
NOTES:

  1. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  2. Black Vinegar:

      This is available in most Asian markets. Gold Plum brand Chinkiang Vinegar is widely available and recommended.

  3. Comments:

      The pattern recipe was done impromptu in the kitchen of a Tibetan mountain home with ingredients purchased in Lhasa, presumably under Tibetan guidance. While yak and lamb are more common, Tibetans are very fond of simmered pork belly when they can get it, and, in some recipes, cook it with a lot of ginger.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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