Thousand-Layer Pagoda Pork (Square)

Name: Thousand-Layer Pagoda Pork (Square)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hot Dishes

Thick squares of pork belly are stacked into a towering pagoda shape, molded firm, then steamed long hours over savory preserved mustard greens. Layers separate with a spoon's touch, each one rich, glossy, and perfumed by the dark meicai filling.

45 minNewMedium Hot Dishes Steam Original

Instructions

1
Please have the butcher singe the pork belly skin with fire, then scrape off the charred marks in cold water.
2
Put the pork into a pot, add water, and then add: 2 large pieces of ginger, a handful of chopped green onions (tied together), 1 small spoon of cooking wine, 1 small piece of cinnamon bark, 1 star anise, a little Sichuan pepper, 1 spoon of dark soy sauce, 2 spoons of caramelized sugar, and 2 small spoons of salt. Cover, bring to a boil over high heat, then simmer over low heat for 30 minutes before removing.
3
Soak the preserved mustard greens in clean water (for no less than 3 hours).
4
Place the cooled pork belly on the countertop (skin side down), put the pagoda-shaped pork mold on the meat, and use a knife to cut according to the mold size, trimming it to shape. Then put it in the refrigerator to freeze until firm (I used 1 hour), but do not freeze it completely.
5
Half a head of broccoli, washed and broken into small florets. Put them into a pot of boiling water, add salt and oil, blanch until they change color, then remove and drain.
6
Chop the preserved mustard greens into small pieces and mix them with the trimmings of the pork belly (finely chopped). Add dark soy sauce, soy sauce, white sugar, and shredded ginger and scallions, then pour in the broth used to cook the pork belly and mix well.
7
Stand the pork belly upright, with the skin facing yourself, and cut 2-3mm thick slices along the edge of the meat. The corners should be cut at a 90-degree angle.
8
Keep going like this until all the pork belly is sliced.
9
After cutting, return the pork belly to its original position (skin side up).
10
Place the pork skin facing up and fit it into a triangular pagoda mold. Turn the mold over and push the layers of meat down one by one. Use a small spoon to fill the mold with the diced preserved plum pork and press it firmly.
11
Place the mold into the steamer and steam over high heat for 30 minutes, then take it out.
12
Pour the juice from the mold into the pan and thicken slightly with a light starch slurry.
13
Invert the mold into a plate, remove the mold, and pour the sauce thickened with starch. Decorate the edges of the Pagoda Pork with broccoli.