I suddenly realized this dish isn't available on the cooking website! So I'll just post it anyway. Roast pork belly is the perfect dish for Cantonese people after offering sacrifices to the gods. The sweet and cooling winter melon helps to balance the heat of the roast pork, making it a summer must-have!
Materials
How to make braised pork belly with winter melon (homestyle version)
When peeling winter melon, try to remove as many of the green fibrous parts as possible for a better texture.
Cut the winter melon into thicker cubes. If the winter melon is small and has thinner flesh, you can even cut it into perfect cubes. This will give it a better texture and retain its sweet flavor.
Soak dried shrimp in water for 10 minutes beforehand. Cut roast pork into cubes. Slice/chop garlic cloves. I used my own sun-dried shallots for aroma. If you don't have them, you can use fresh shallots, white parts of scallions, or small onions instead. Add them according to your own taste (not necessary, but they will make it more fragrant if you have them).
Boil water in a pot, add ginger slices and salt. This salt is very important; it gives the winter melon a base flavor and also removes the grassy taste.
Once the water boils, add the winter melon. After the water boils again, cook for another minute and then turn off the heat. [Important Note] Do not remove the winter melon from the water. Let it soak for another 2-3 minutes (depending on the thickness of the winter melon). I soaked it for 2 minutes to allow the winter melon to reach about 80% doneness, making the center better absorb the juices. If this step is skipped, the winter melon will become mushy when simmering later, resulting in a poor appearance and an unpleasant taste.
Reheat the oil in the pan, sauté the garlic slices and shallots over low heat until fragrant, then remove them from the pan (make sure to remove them first, otherwise they will burn).
Add dried shrimp and sauté until fragrant.
Add the roasted pork and sauté until fragrant, then put the garlic slices and shallots that were previously scooped out back in.
With salt
Add sugar
Add the water used to soak the dried shrimp, and a spoonful of oyster sauce. Remember, absolutely do not add soy sauce/fermented soy sauce when braising the winter melon, otherwise it will turn sour! Simmer over medium-high heat for about 1 minute, maintaining the water level shown in the picture. If needed, add some hot water (broth is even better).
Add the winter melon and stir-fry evenly. Do not cover the pot throughout the process. Simmer over medium-high heat for 1-2 minutes. When it's almost done, pour in a light cornstarch slurry (adding a little MSG to the slurry will make it even tastier, but I didn't add it because I have children at home). Reduce the sauce until thickened, stir well, and serve.
It would look even better with chopped green onions, but I didn't have any.
The winter melon is fully cooked yet retains its shape, its outer layer soaked in broth while its inside is sweet and refreshing. The braised pork is fragrant, and the dried shrimp adds a touch of umami.
