Shanghai Xun Yu Cold Fish
Silky poached pork belly with a tangy-spicy vinegar sauce, chilled and served cold. A Shanghai classic that's refreshing, elegant, and surprisingly simple to execute at home.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1.5 lb pork belly, skin-on
- 3 oz ginger, fresh
- 3 whole scallions, white and light green parts
- 3 tbsp soy sauce
- 3 tbsp black vinegar or rice vinegar
- 1 tbsp chili oil or sambal oelek
- ½ tbsp sesame oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Pat the pork belly dry with paper towels on all sides, then place it skin-side up on a cutting board.
- 2
Slice the ginger into coins about 1/4-inch thick by laying it flat on the cutting board and slicing straight down perpendicular to the board.
- 3
Cut each scallion into 3-inch lengths by making crosswise cuts straight down through the white and light green parts.
- 4
Fill a large pot or Dutch oven with water until it reaches 2 inches below the rim, then place it over high heat until the surface is actively boiling with rolling bubbles, about 8 minutes.
- 5
Carefully place the pork belly skin-side up into the boiling water using tongs or a slotted spoon, then reduce the heat to medium-low so the water simmers gently with small bubbles breaking the surface.
- 6
Scatter the ginger slices and scallion pieces into the water around the pork, then cover the pot with a lid.
- 7
Simmer for 35 minutes with the lid on, until a fork pierces the meat with no resistance and the skin is tender.
- 8
Remove the pot from heat and use tongs to transfer the pork belly to a large plate or shallow dish, discarding the ginger and scallion.
- 9
Pour 1/2 cup of the hot poaching liquid over the pork, then cover loosely with plastic wrap and refrigerate for at least 1 hour until completely chilled.
- 10
In a small bowl, whisk together the soy sauce, vinegar, chili oil, and sesame oil until uniform and well combined.
- 11
Remove the pork from the refrigerator and pour the sauce over the top, distributing it evenly across the surface.
- 12
Slice the pork belly into 1/2-inch-thick slices by placing it flat on the cutting board and slicing straight down perpendicular to the board, then arrange the slices on a serving plate.
- 13
Drizzle any remaining sauce from the serving dish over the pork slices, then taste and adjust with more salt, pepper, or vinegar as needed.
Tools you’ll need
- large pot or Dutch oven (at least 5-quart capacity)
- cutting board
- chef's knife or sharp knife
- paper towels
- tongs or slotted spoon
- large plate or shallow dish
- plastic wrap
- small bowl
- whisk
- serving plate
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