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Recipes with salted pork belly

3 recipes that use salted pork belly, with photos, step-by-step instructions and cook times. The quickest, Shanghai cai fan, takes 45 minutes. It is most often cooked with onion, allspice and barley flour.

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Soupe aux gourganes

Soupe aux gourganes is the signature soup of Charlevoix and the Saguenay–Lac-Saint-Jean in Québec, where the large gourgane broad bean, brought by the first French settlers, grows in cool northern fields. Picked in late summer and frozen or dried for winter, the beans are simmered slowly with pearl barley, carrots, onion, celery, herbs and salted pork belly (lard salé) into a thick, comforting soup served all year at family tables and roadside casse-croûtes. The usual mistake is not desalting the salt pork, which can make the soup far too salty; blanch it first. Slow-cooker option: after step 2, cook on low for 8 hours. If you can't find gourganes, use frozen or dried broad beans. Chef's tip: a handful of chopped yellow beans or savory (sarriette) added at the end gives the authentic Charlevoix flavour.

150 minCanadianSoups
by KrazyBadal 0 views

Shanghai cai fan

Cai fan, "vegetable rice", is what Shanghai grandmothers cook on cold winter days and what office workers buy steaming from the canteen: rice cooked in one pot with Shanghai bok choy and diced salted pork, enriched with a spoon of lard so every grain glistens. It goes into an insulated lunch tin piping hot. The common mistake is adding the greens with the raw rice, which turns them khaki and mushy; fry the stems first and stir the leaves in at the end. For a vegetarian version, use oil instead of lard, leave out the pork and add diced shiitake. Chef's tip: let the pot sit undisturbed on the lowest heat for the last 5 minutes to form a thin golden crust, guoba, at the bottom.

45 minChineseRice & Grains
by KrazyBadal 0 views

Palt

Palt is the pride of Piteå on the Gulf of Bothnia in northern Sweden: large, dense dumplings of grated raw potato and barley flour wrapped around cubes of salted pork belly, simmered for an hour and served with melted butter and lingonberries, with cold milk to drink. This is a pork dish. Leftover palt is sliced and fried for breakfast the next day. A common mistake is using too little flour, which makes the dumplings fall apart in the pot. Chef's tip: squeeze the grated potato hard and test one dumpling before shaping the rest; it should hold together firmly when simmered.

100 minScandinavianMeat
by KrazyBadal 0 views

Goes well with salted pork belly