How to Make Pork Belly Yuba (This Recipe is a Game Changer)
Yuba – also known as tofu skin or bean jelly – is a protein-rich, edible membrane developed as a byproduct of soybean processing. Yuba has been prized in Asian cultures for its delicate and savory flavor, as well as for its high concentrations of calcium, iron, zinc, and potassium. In fact, yuba contains approximately 15 times the amount of iron found in raw soybeans. Yuba can be used to make all sorts of foods, from noodles to pancakes to even cheese. But have you ever thought about how this food could be transformed into something else? Something beyond our imagination? The Pork Belly Yuba recipe is a great example! Read on!
What Is Pork Belly Yuba?
Yuba is made from the liquid left over from making soy milk. The skins are rich in protein and minerals. Yuba is often used in Japanese and Chinese cooking, generally as a wrapper for other ingredients, such as vegetables and meat. It is also used in stir-frys and soups. Pork Belly Yuba is a new variation of yuba that's made with pork belly slices, served on a bed of crispy yuba and topped with a dried shrimps and scallops mix. Instead of using the yuba as a wrapper, it's now the main ingredient. The result is a crispy texture with a savory taste that's both delicious and visually appealing.
How to Make Pork Belly Yuba
First, you need to blanch the pork belly slices in boiling water for about 1-minute. Then, take them out, pat dry, and allow them to cool a little. Next, spread the yuba sheets on a board and sprinkle them with some cornstarch. Place the pork belly slices on top, followed by dried shrimps and scallops. Sprinkle some spring onion and coriander leaves on top. Roll up the yuba around the pork belly slices. Secure with a toothpick if needed, and place them in a steamer for about 10-15 minutes. Keep an eye until all the yuba sheets are cooked.
The Secret Ingredient: Black bean sauce
The black bean sauce imparts a savory, salty and slightly spicy flavor in this yuba recipe. Black bean sauce is a thick, Chinese sauce made from fermented black soybeans, salt, spices and sometimes wheat. It is often used as a seasoning or condiment in Chinese cuisine. Black bean sauce is commonly sold in jars or bottles and has a thick, dark brown color. The sauce has a rich, salty, slightly smoky and slightly sweet flavor. It is an excellent addition to this yuba recipe since it brings about a great balance of flavours. It is a common ingredient used in many Chinese dishes, and it is also a good choice for this yuba recipe.
The Dried Shrimp and Scallop Mix
Dried shrimp and scallops are used in yuba recipes to add a flavourful crunch to the mixture. They are dehydrated seafood products that are commonly used in Asian dishes. You can find these in any Asian grocery store. Dried shrimp has a distinct, umami and slightly salty flavour, while dried scallops have a sweet, nutty and slightly salty flavour. When both of these are combined, it creates a unique flavour that tastes delicious. They also have a chewy texture. These dried seafood products are used in many Asian yuba recipes and even in regular non-yuba dishes. They are easily available in any Asian grocery store, so it's worth stocking up on these.
The Crispy Pork Belly Bits
Crispy pork belly bits are the perfect addition to this yuba recipe. To make crispy pork belly bits, first, apply a generous amount of salt on both sides of the pork belly. Let it rest for about 30 minutes in the fridge. Then, rub the pork belly with some coarse pepper and place it in a frying pan. Add a little bit of vegetable oil and fry the pork belly on medium-high heat for about 8-10 minutes until it is golden brown. Remove the pork belly from the frying pan and let it cool off. Once cooled, break the pork belly into small bits using your hands. It's now ready to be added to the yuba recipe.
The TAH-MMhh Shimeji Mushrooms
Shimeji mushrooms are white mushrooms that are dried and ready to be used in yuba recipes. These mushrooms have a slightly nutty flavour and a chewy texture, making them an excellent choice for this yuba recipe. Shimeji mushrooms are also sometimes called Chinese mushrooms, tree mushrooms or sheep's head mushrooms. They are cultivated on logs or wooden boards. They are dried and used in yuba recipes, stir-fries, soups and Japanese dishes. These shimeji mushrooms are also available in any Asian grocery store or online. You can also use dried shiitake mushrooms instead of shimeji mushrooms.
The Salmon and Mussels Mix
This yuba recipe is topped with salmon and mussels. You can use any other fish of your choice. Salmon is rich in omega-3 fatty acids and low in mercury when consumed in moderation. It also contains high amounts of protein, B vitamins, and other minerals. Salmon is often used in yuba recipes because of its neutral and slightly sweet flavour. It pairs well with almost any sauce and is a great source of protein. Mussels are great as well as they are very nutritious. They are a good source of vitamins, minerals, and proteins. They also have a rich flavour and are great when added to yuba recipes.
Conclusion
This recipe is a great example of how yuba can be transformed into something beyond our imagination. Pork belly yuba is crispy, savory, rich in flavours, and delicious. It's definitely a game changer! If you love yuba and pork belly as much as we do, then you will love this yuba recipe. It's a great combination of savory flavours and it's visually appealing. Although there are many ways to make yuba, this yuba recipe is a fun and savory way to incorporate this healthy ingredient into your diet. We hope you love this recipe as much as we do!
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