Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wide ceramic bowl for whisking and drinking matcha
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wide ceramic bowl for whisking and drinking matcha
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
You're reading one of recipes available free. Full library with Gastronome.
Bring a pot of water to boil. Add the pork to the boiling water and cook for 5 minutes. Remove the pork from the water and rinse under cold running water. Do not discard the cooking water. Heat the vegetable oil to 350°F in a wok. Add pork, skin side down, and fry, swirling pan occasionally, over medium heat until the skin is crispy and dark brown, about 5 to 8 minutes (be careful, pork will sputter-use a splatter guard or light lid if desired). Return pork to pot of water and let soak for 15 minutes, until the skin is wrinkled. Remove the pork from the liquid and let it cool. When the pork is cool, cut it into 1/4 slices so that each piece has a strip of skin at the top. In a shallow bowl about 7 to 8 inches in diameter, lay the pork in two neat rows across the entire base of the bowl, including the sides. Each slice should overlap with the last. Every strip of skin should be touching the bowl. Lay any fragmented pieces of pork on top, then spoon the soy sauce all over the meat. Add the pickled chilies and fermented beans. Press the ya cai all over, so that it forms a cover over the meat. Press down gently to compact everything into the bowl. Place the bowl in a steamer insert, cover with a lid, and steam over medium-high heat for 2 hours, taking care that the water on the bottom doesn't dry out. To serve, pour off excess fat and moisture and place a large plate upside down over the bowl. Grasping plate and bowl firmly, invert to unmold. Serve immediately. Leftovers may be gently re-steamed.