Rice with Broth, Steamed Hunan-Style Salted Fish and Pork Belly


Rice with Broth, Steamed Hunan-Style Salted Fish and Pork Belly

This Hunan-style steamed preserved fish with pork belly is a staple on Hunanese tables; Hunanese people love this! The preserved fish is incredibly fragrant, and the oil from the pork belly seeps into the fish, every strand soaking up the sauce. The umami of the fermented black beans and the subtle spiciness of the chili peppers intertwine, creating a refreshing and delicious flavor that tantalizes the taste buds. The broth at the bottom is the soul of the dish; mixed with rice, it's savory, rich, and slightly spicy—I could easily down three bowls! The recipe is also incredibly simple and quick, ready in just a few steps. It's a perfect home-style dish to enjoy with rice, and this spicy and flavorful dish is indispensable on any Hunanese dinner table!

Ingredients

Steps

  1. First, soak the cured fish in clean water for about 12 hours, changing the water several times to remove excess saltiness, otherwise it will be too salty to eat.
    First, soak the cured fish in clean water for about 12 hours, changing the water several times to remove excess saltiness, otherwise it will be too salty to eat.
  2. Wash and chop the green and red peppers, and cut the ginger into thin strips. Put them on a plate and set aside. The colorful and fragrant condiments are ready.
    Wash and chop the green and red peppers, and cut the ginger into thin strips. Put them on a plate and set aside. The colorful and fragrant condiments are ready. Wash and chop the green and red peppers, and cut the ginger into thin strips. Put them on a plate and set aside. The colorful and fragrant condiments are ready. Wash and chop the green and red peppers, and cut the ginger into thin strips. Put them on a plate and set aside. The colorful and fragrant condiments are ready.
  3. Wash the pork belly and cut it into thin slices, just the right thickness. They will absorb the oil and become very fragrant when plated.
    Wash the pork belly and cut it into thin slices, just the right thickness. They will absorb the oil and become very fragrant when plated. Wash the pork belly and cut it into thin slices, just the right thickness. They will absorb the oil and become very fragrant when plated.
  4. Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate.
    Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate. Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate. Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate. Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate. Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate. Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate. Rinse the soaked salted fish thoroughly, drain the water, add shredded ginger, white pepper powder, light soy sauce, oyster sauce, cooking wine, and a pinch of white sugar to enhance the flavor. Mix well and marinate for 10 minutes to allow the flavors to penetrate.
  5. Take a plate, first place the pork belly on the bottom, then place the marinated fish on top of the pork belly, and finally pour in the marinade and ginger slices. Don't waste a drop of the aroma.
    Take a plate, first place the pork belly on the bottom, then place the marinated fish on top of the pork belly, and finally pour in the marinade and ginger slices. Don't waste a drop of the aroma. Take a plate, first place the pork belly on the bottom, then place the marinated fish on top of the pork belly, and finally pour in the marinade and ginger slices. Don't waste a drop of the aroma.
  6. Add water to a pot and bring it to a boil. Place the plate inside and steam for 35 minutes in a regular pot. If using a pressure cooker, steam for 8 minutes after the pressure is released, and then open the lid after the pressure is released naturally.
    Add water to a pot and bring it to a boil. Place the plate inside and steam for 35 minutes in a regular pot. If using a pressure cooker, steam for 8 minutes after the pressure is released, and then open the lid after the pressure is released naturally.
  7. Before serving, sprinkle with chopped chili peppers and scallions! The cured fish is incredibly fragrant, the oil from the pork belly has seeped into the fish, and the addition of chili peppers enhances the flavor—slightly spicy and refreshing. I could easily eat three bowls of rice with this sauce!
    Before serving, sprinkle with chopped chili peppers and scallions! The cured fish is incredibly fragrant, the oil from the pork belly has seeped into the fish, and the addition of chili peppers enhances the flavor—slightly spicy and refreshing. I could easily eat three bowls of rice with this sauce!
Languages
Reis mit Brühe, gedämpfter gesalzener Fisch nach Hunan-Art und Schweinebauch - Deutsch (German) version
Rice with Broth, Steamed Hunan-Style Salted Fish and Pork Belly - English version
Arroz con caldo, pescado salado al vapor al estilo Hunan y panceta de cerdo - Española (Spanish) version
Riz au bouillon, poisson salé à la vapeur à la hunanaise et poitrine de porc - Français (French) version
Nasi dengan Kaldu, Ikan Asin Kukus Khas Hunan, dan Perut Babi - Bahasa Indonesia (Indonesian) version
riso con brodo, pesce salato al vapore in stile Hunan e pancetta di maiale - Italiana (Italian) version
スープご飯、湖南風塩辛と豚バラ肉の蒸し物 - 日本語 (Japanese) version
국물밥, 후난식 찜 생선과 삼겹살 - 한국인 (Korean) version
ข้าวสวยราดน้ำซุป ปลาเค็มนึ่งสไตล์หูหนาน และหมูสามชั้นนึ่ง - แบบไทย (Thai) version
湯汁撈飯湖南臘魚蒸五花肉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version