Pan-steamed pork gyoza, coated in a pale beer, soy sauce, and ginger reduction, with browned tofu, black mushrooms, and scallions to amplify the umami without feeling heavy.
Ingredients
- 10 à 12 pièces pork gyoza
- 18 cl light pale beer
- 120 g fresh pork belly
- 150 g plain firm tofu
- 10 g dried black wood ear mushrooms
- 3 pieces fresh scallions
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 15 g fresh ginger
- 1 clove fresh garlic
- 2 tbsp neutral oil
- 1 tsp toasted sesame oil
- 1 à 2 cuillères à café Chinese chili crisp
- 1 tsp white sesame seeds
Method
- Rehydrate the black mushrooms for 10 minutes in hot water, then drain. Cut the tofu into 2 cm cubes. Slice the pork belly into small, thin lardons. Separate the white and green parts of the scallions.
- In a bowl, mix the pale beer, light soy sauce, rice vinegar, grated ginger, grated garlic, and sesame oil. Taste: the sauce should be salty, malty, and slightly acidic.
- Heat a large skillet with 1 tablespoon of neutral oil. Brown the tofu cubes for 2 to 3 minutes per side, then set aside. In the same skillet, sear the pork belly for 4 to 5 minutes until it renders its fat and gets crispy on the edges.
- Add the black mushrooms and scallion whites to the skillet. Sauté for 2 minutes to flavor them in the pork fat. Return the tofu, pour in the beer-soy sauce, and reduce for 3 to 4 minutes until you have a glossy pan sauce that coats the back of a spoon. Keep warm over very low heat.
- In a second nonstick skillet, heat 1 tablespoon of neutral oil. Place the pork gyoza flat side down in the skillet and cook for 2 minutes until the bottoms are deeply browned. Add 6 cl of water, cover immediately, and steam for 4 to 5 minutes.
- Remove the lid from the gyoza and let all the water evaporate for 1 to 2 minutes to regain a crispy bottom. Do not flip them: the meltingly tender and crunchy contrast is important.
- Serve the tofu-pork-mushroom mixture in two shallow bowls. Top with the crispy gyoza, golden base visible. Finish with the scallion greens, sesame seeds, and a small spoonful of Chinese chili crisp (see prepared component).
- If necessary, add a spoonful of beer to the sauce skillet to loosen the glaze right before serving: it should be glossy, not heavily sticky.
Nutrition
Per serving
- Energy
- 575.4 kcal
- Protein
- 32.5 g
- Carbohydrate
- 9.46 g
- Fat
- 42.04 g
- Fibre
- 1.51 g
- Calcium
- 109.91 mg
- Iron
- 2.82 mg
- Magnesium
- 108.8 mg
