素扣肉
Wax gourd transforms into braised pork belly – soft, savory, and not greasy. Steamed with a flavorful sauce, this vegetarian dish mimics the texture of meat beautifully.
Ingredients
11 items- Wax gourd (winter melon) 500g
- Dried shiitake mushrooms 5 pieces
- Ginger 3 slices
- Star anise 2 pieces
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Caster sugar 1 tbsp
- Salt 1/2 tsp
- Vegetable oil 3 tbsp
- Water 200 ml
- Cornstarch 1 tbsp
Nutrition
Steps （8 steps）
Peel and seed the wax gourd; cut into 3 cm thick slices. Score the white flesh in a crosshatch pattern about 1 cm deep to help absorption.
Sprinkle salt over the slices, let sit for 10 minutes to release water; then squeeze dry with paper towels.
Heat oil in a skillet over medium-low heat; pan-fry each slice until both sides are golden brown and slightly charred. Set aside.
Line the bottom of a deep bowl with soaked shiitake, ginger slices, and star anise. Arrange fried melon slices tightly in the bowl.
In a small bowl, mix light soy sauce, dark soy sauce, sugar, and water until sugar dissolves. Pour into the bowl until it reaches halfway up the melon.
Bring water to a boil in a steamer. Steam the bowl over high heat for 30 minutes, until the melon is tender and translucent and easily pierced with chopsticks.
Remove the bowl, pour the sauce into a small saucepan. Invert the melon onto a plate. Bring the sauce to a boil, thicken with cornstarch slurry, then pour over the melon.
Garnish with chopped spring onions or red pepper. The texture is soft and glutinous, rich in sauce, mimicking meat without any meat.
Tips
Choose older wax gourd with less water for easier frying and firmer texture. Don't use high heat when frying to avoid burning. Steam long enough for a meat-like tenderness. Adjust sugar to taste for extra umami.
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