This stewed meat is quite similar to the 'Nam Yue' steamed paus. But here, I cooked this stewed meat without the preserved soya beancurd [nam yue]. I'm using the stewed meat as filling for steamed slit paus [kong bak pau]. This was prepared during CNY for breakfast, serving it with hot steaming white slit paus [should be good too with steaming hot white rice].
In Taiwan, slit paus are very popular street food and they serve it with shredded lettuce leaves, stewed meat and ground peanuts. We had this for dinner cos' it was very filling.
[can get about 16 pieces meat]
300 gm pork belly
2 tbsp chopped garlic and shallots
1 tbsp oilSeasoning
3-4 tbsp light soy sauce
1 tsp dark soy sauce
2-3 tsp sugar
1/2 tsp each of pepper and 5 spice powder
1 tbsp each of oyster sauce and cooking wine
1 small piece star anise
1 tsp chicken stock granules
250 ml or enough water to cover meat
- Boil some water in a pan to blanch pork belly until firm. Drain and rinse. Cut into bite size pieces.
- Marinate meat with seasoning for 1-2 hours.
- Heat a pan with oil, put in marinated pork pieces. Pan fry until brown then add in star anise, remaining marinade and enough water to cook meat.
- Bring to a rolling boil, then lower heat to stew meat until tender and gravy is reduced [add more water if necessary to cook until meat is tender but firm].
- Taste to adjust seasoning. Refrigerate and reheat meat before serving with slit paus.
[makes 16 pieces]
350 gm plain flour sifted to with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening
Using a Dough Mixer or Hand Knead
- Combine all the ingredients [except shortening] in a mixing bowl. Knead until soft [about 5-10 minutes]. Then add in the shortening, continue to knead until soft, smooth and elastic.
- Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
- Punch down dough and remove dough to a floured surface, shape into a round ball. Divide into 16 equal portions. Shape each into a ball, then roll into flat circle or slightly oval shape.
- Brush the centre with a little oil [to prevent pau from being attached].
- Do not brush the edge. Fold into half, slightly pressed the centre of the edge. Place on parchment or greased proof paper in the steaming tray.
- Leave to proof for 15 - 20 minutes or until double in size.
- Steam over high heat for 12 minutes in steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.