Q: Can I use a different cut of lamb for this recipe?
A: Yes, while lamb belly is recommended for its tenderness and flavor, you can use other cuts. Adjust cooking times accordingly.
Q: Is it necessary to use a pressure cooker?
A: A pressure cooker reduces cooking time and ensures the lamb is tender. However, you can use a regular pot, but increase the cooking time to ensure the lamb is tender.
Q: Can I omit the lamb stew seasoning packet?
A: The seasoning packet adds specific flavors, but you can substitute with your own blend of herbs and spices.
Q: What can I use instead of Chu Hou and Nan Ru sauces?
A: If these are not available, try using hoisin sauce or a combination of oyster sauce and fermented bean curd for a similar flavor profile.
Sauce-Flavored Braised Lamb Belly
Notes
- Lamb Belly: 700g
- White Radish: 1
- Lamb Stew Seasoning Packet: 1
- Ginger: 1 piece
- Oil: 1 tablespoon
- Soy Sauce: 1 spoon
- Chu Hou Paste: 1 spoon
- Nan Ru (fermented bean curd) Sauce: 1 spoon
- Chicken Powder: a pinch
- Baijiu (Chinese white liquor): as needed
- Cooking Wine: 1 spoon
- Cut the lamb belly into pieces. Blanch in cold water with ginger and cooking wine, then remove and set aside.
- Cut the white radish into chunks.
- Dice the ginger.
- Heat oil in a pan and fry the ginger until fragrant.
- Add the lamb and stir-fry until the water evaporates.
- Sprinkle with a suitable amount of Baijiu.
- Add Nan Ru sauce and Chu Hou paste for seasoning.
- Add enough boiling water.
- Add the radish.
- Stir well to infuse the flavors.
- Transfer to a pressure cooker, add the lamb stew seasoning packet, and cook under high pressure for 15 minutes.
- Add soy sauce.
- After bringing to a boil on high heat, reduce to medium-low heat.
- Once cooked, transfer the lamb back to the frying pan, reduce the sauce on high heat, and season with a pinch of chicken powder.
- Serve the dish with its rich, sauce-flavored gravy and tender, melt-in-the-mouth texture.
- High in protein and essential amino acids from lamb.
- Contains collagen, beneficial for skin and joint health.
- Rich in iron and B vitamins.
- Moderate in calories, but can be high in fat depending on the cut of lamb.
- Contains sodium from sauces and seasonings.