When the rich flavor of pork belly meets the umami of sea cucumber, a mouthwatering delicacy is created – Braised Pork Belly with Sea Cucumber. This dish skillfully blends the treasures of land and sea, offering not only a rich taste but also significant nutritional value. Using perfectly marbled pork belly, it's pan-fried until golden brown, releasing its aroma and oozing fat. Then, soaked sea cucumber is added; its tender, bouncy texture absorbs the pork belly's oil, becoming even more flavorful. Combined with ginger slices, scallions, and Shaoxing wine, it's simmered over low heat, infusing every bite with a rich, savory sauce. This dish is not only perfect for family gatherings but also a nourishing and restorative choice. Sea cucumber is rich in protein and various trace elements, offering nourishing benefits, while pork belly adds a rich, meaty flavor. Whether in the cold winter or during seasons when nourishment is needed, Braised Pork Belly with Sea Cucumber is a rare and delicious treat. Come and try this Braised Pork Belly with Sea Cucumber and let the umami of these two treasures bloom on your palate.
Materials
Steps for making braised sea cucumber
The sea cucumbers are ready; this is a Korean sea cucumber.
Blanch the pork belly and drain.
Add a spoonful of oil and ten rock sugar pieces to caramelize the sugar;
Add the pork belly and stir-fry until the moisture evaporates, then add sliced scallions and ginger and stir-fry.
Add some dark soy sauce for color, light soy sauce for seasoning, and pour in boiling water to cover the pork belly. Simmer for one hour.
Add the sea cucumber, cook for ten minutes, then reduce the sauce over high heat;
Arrange on a plate after cooking.
Tips for braised sea cucumber
Sea cucumbers are high in protein, containing 14.9g of protein per 100g, which can be digested and absorbed to supplement the body's nutrition. They are also rich in vitamins B1 and B2, essential nutrients for the skin. Sea cucumbers contain abundant trace elements, including calcium, iron, and phosphorus.
