Winter Melon Roasted Pork
Overview
Winter melon is a common ingredient in summer. It is not only cheap but also has rich medicinal value. Winter melon is sweet in taste and cold in nature. It has the effects of reducing heat, diuresis and swelling. Winter melon contains low sodium and has a good auxiliary therapeutic effect on diseases such as arteriosclerosis, liver cirrhosis, ascites, coronary heart disease, hypertension, nephritis, edema and swelling. Winter melon also has the function of detoxifying fish. The glycolic acid contained in winter melon can effectively inhibit the conversion of sugar into fat. In addition, winter melon itself does not contain fat and has low calories. It is of great significance in preventing the human body from gaining weight and can help keep the body fit. The seeds and skin of winter melon can also be used as medicine. The flesh and pulp of winter melon have diuretic, heat-clearing, phlegm-resolving, and thirst-quenching effects. It can also treat edema, phlegm, asthma, summer heat, and hemorrhoids. If you boil winter melon with the skin on and drink it in soup, it can reduce swelling, diuresis, clear away heat and relieve summer heat. Today's dish uses two common ingredients, winter melon and pork belly. It is very simple to make, has a rich taste, is salty and slightly spicy, and the winter melon absorbs the aroma of the meat, making it very delicious.
Tags
Ingredients
Steps
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Take a piece of pork belly, use a knife to remove any dirt on the surface of the skin, wash and set aside
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Cut the pork belly into thin slices and put it in the refrigerator to freeze for easier cutting
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Add appropriate amount of cooking wine, a little soy sauce, a little five-spice powder, and a little cornstarch to the pork belly slices, stir well and marinate for ten minutes
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A piece of winter melon, peeled and pulped, washed and set aside
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Slice winter melon, thicker than sliced pork belly
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Wash the green onion, mince the green onion, peel, wash and slice the ginger, peel the garlic, wash and cut into slices
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Wash the dried chilies, wash one star anise, and wash a section of cinnamon and set aside
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Heat a little oil in a pan, add minced onion, ginger slices and garlic slices and stir-fry
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Add dried chili, star anise, cinnamon and stir-fry
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Add marinated pork belly slices and stir-fry
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When the oil is released from the meat slices, pour in an appropriate amount of light soy sauce
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Add dark soy sauce and stir-fry evenly
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Add a little oyster sauce and stir-fry evenly
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Add appropriate amount of hot water. If you like soup like me, you can use a little more water
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Add a few grains of rock sugar and taste for saltiness. The soup is slightly saltier than the taste of the vegetables. Cover and simmer for about 6 minutes. Cut the pork belly slices thinly and it is already cooked
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Add the winter melon slices, transfer to the soup pot and continue to simmer over low heat for 5 minutes. Because I want to use the wok to stir-fry the next dish, I can transfer it to the soup pot and stew it directly in the wok
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After five minutes, the winter melon has become soft and delicious. The pork belly slices are cooked and slightly chewy. The texture is just right. The juice is reduced over high heat
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The amount of juice depends on your preference. I like this soup for soaking rice. I leave some more soup, pour in the thin gravy, and cook on high heat for another minute or two before it is ready
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Finished product
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This winter melon roasted pork is easy to make. The winter melon absorbs the aroma of the meat, is salty and slightly spicy, and goes well with rice. The pork belly slices are soft and tender with a hint of chewiness. It has a rich texture and is very suitable for summer consumption
