Chinese Food

Introduction

Steamed Pork with Soy Sauce, commonly known as “Kourou” in Chinese cuisine, is a traditional dish that combines the rich flavors of pork with the delicate aroma of steaming. This dish is characterized by its tender meat, soaked in a savory soy-based sauce, and often accompanied by fragrant spices and herbs. While it may seem like a complex culinary endeavor, with the right techniques and ingredients, you can easily recreate this delicious homemade treat in your kitchen. In this article, we will delve into the step-by-step process of how to steam Steamed Pork with Soy Sauce, ensuring that even the most novice cook can achieve a restaurant-quality dish.

Understanding the Ingredients

Before diving into the preparation, let’s first understand the key ingredients that make Steamed Pork with Soy Sauce so special:

1. Pork Belly or Pork Shoulder: These cuts are preferred due to their fat content, which helps keep the meat moist and flavorful during steaming.
2. Soy Sauce: The cornerstone of the sauce, providing a deep, umami-rich flavor.
3. Rice Wine (Shaoxing Wine): Adds a subtle sweetness and complexity to the sauce.
4. Oyster Sauce: Enhances the overall flavor profile with its savory, slightly sweet taste.
5. Rock Sugar: Adds a touch of sweetness to balance the savory elements.
6. Ginger and Garlic: Essential for their aromatic qualities, helping to cut through the richness of the pork.
7. Star Anise, Cinnamon, and Cloves: These spices provide warmth and depth to the dish.
8. Chinese Five-Spice Powder: Adds an additional layer of complexity and aroma.
9. Green Onions and Sesame Seeds: Used for garnishing, adding a fresh, bright finish.

Preparing the Pork

1. Selection and Preparation:

   • Start by selecting a piece of pork belly or pork shoulder that is approximately 2-3 inches thick. This ensures even cooking and a balance of fat and meat.
   • Rinse the pork thoroughly under cold running water to remove any impurities.
   • Pat the pork dry using paper towels to ensure that the seasoning adheres properly.

2. Scoring the Pork:

   Using a sharp knife, score the surface of the pork in a crisscross pattern, being careful not to cut too deeply into the meat. This allows the seasoning to penetrate more effectively and adds a visually appealing texture.

3. Marinating the Pork:

   • In a large bowl, combine 4-5 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 1 tablespoon of oyster sauce, 1 teaspoon of finely chopped ginger, 1 teaspoon of finely chopped garlic, 1 piece of rock sugar (crushed), 1 star anise, 1 cinnamon stick, and 3-4 cloves. Mix well to form a marinade.
   • Add the scored pork to the marinade, ensuring that all surfaces are well-coated. Cover the bowl with plastic wrap or transfer to a large, resealable plastic bag, and marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld and penetrate the meat.

Preparing the Sauce

While the pork is marinating, you can prepare the sauce that will be poured over the pork during steaming:

1. Combining Ingredients:
   • In a small saucepan, combine 1 cup of soy sauce, 1/4 cup of Shaoxing wine, 1/4 cup of water, 2 tablespoons of oyster sauce, 2 tablespoons of rock sugar (or to taste), 2 pieces of star anise, 1 cinnamon stick, and 5-6 cloves.
   • Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has fully dissolved and the sauce begins to thicken slightly.
   • Reduce the heat to low and let the sauce simmer for another 10-15 minutes, allowing the flavors to meld together.
   • Strain the sauce through a fine-mesh sieve to remove the spices, leaving a clear, flavorful sauce. Set aside until ready to use.

Steaming the Pork

1. Preparing the Steamer:

   • Fill a large pot or wok with enough water to reach just below the level of the steamer basket. Bring the water to a boil over high heat.
   • Place a heatproof rack or steamer basket in the pot.

2. Arranging the Pork:

   

   • Remove the pork from the marinade, allowing any excess to drip off. Place the pork on a heatproof plate or in a steaming dish that fits comfortably in the steamer basket.
   • Pour half of the prepared sauce over the pork, ensuring that it covers all surfaces evenly. Reserve the remaining sauce for later use.

3. Steaming the Pork:

   • Carefully place the plate or steaming dish in the steamer basket. Cover the pot with a tight-fitting lid to create a steam-tight environment.
   • Steam the pork for about 2-2.5 hours, depending on its thickness. Check the water level occasionally, adding more boiling water if necessary to prevent the pot from drying out.
   • The pork is done when it is tender and easily pierced with a fork or chopstick. The internal temperature should reach 145°F (63°C) for food safety.

Finishing Touches

1. Resting the Pork:

   Once the pork is cooked, carefully remove it from the steamer and let it rest for about 15-20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful final texture.

2. Slicing and Serving:

   • Using a sharp knife, slice the pork into thin pieces, ensuring that each slice contains a bit of fat for maximum flavor.
   • Arrange the slices on a serving plate, overlapping them slightly for a presentation that mimics the traditional look of Steamed Pork with Soy Sauce.

3. Garnishing and Sauce Application:

   • Drizzle the remaining sauce over the sliced pork, ensuring that each piece is well-coated.
   • Garnish with chopped green onions and a sprinkle of sesame seeds for added color and flavor.

Serving Suggestions

Steamed Pork with Soy Sauce is a versatile dish that can be served in various ways:

• As a Main Course: Pair it with steamed rice, pickled vegetables, and a side of stir-fried greens for a complete meal.
• In Buns: Use the sliced pork to fill steamed buns (bao) for a delicious handheld treat.
• Cold Platter: Serve the sliced pork chilled as part of a cold platter at gatherings or banquets.

Storage and Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, steam the slices for about 5-7 minutes or until heated through. Alternatively, you can microwave them in short intervals to avoid drying out the meat.

Conclusion

Steamed Pork with Soy Sauce is a timeless dish that combines simplicity with profound flavor. By following the steps outlined in this recipe, you can create a dish that is not only visually appealing but also bursting with umami-rich, savory goodness. Whether you’re serving it to family and friends or enjoying it as a personal treat, this homemade version of Steamed Pork with Soy Sauce is sure to impress. Happy cooking!