Martha Stewart’s Chinese Banquet: Part 2
Martha Stewart’s Chinese Banquet: Part 2
Ingredients
For the Braised Pork Belly
- 2 pounds pork belly
- 1 1/2 cups soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tablespoons ginger, grated
- 4 garlic, cloves, minced
- 2 star anise
For the Fried Rice
- 2 tablespoons oil, as needed for cooking
- 1/2 onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 3 cups day-old cooked rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 eggs, scrambled
- 1/4 cup scallions, chopped
For the Shrimp Toast
- 1 pound shrimp, peeled and deveined
- 1 egg white
- 2 tablespoons cornstarch
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 10 slices white bread
- 2 tablespoons sesame seeds, as needed for sprinkling
- 2 cups oil, for shallow frying
For the Mango Sticky Rice
- 1 cup glutinous rice
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 mango, sliced, for serving
- 2 tablespoons toasted coconut flakes, for garnish
Instructions
- 1
Begin by preparing the Braised Pork Belly. Pat dry the 2 pounds of pork belly thoroughly with paper towels.
⏱️ 5 min
- 2
Carefully score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 5 min
- 3
Heat a very hot pan over medium-high heat. Sear the pork belly, skin-side down, until the skin is browned and crispy. This should take about 8-10 minutes.
⏱️ 10 min
- 4
Transfer the seared pork belly to an Instant Pot.
⏱️ 1 min
- 5
Add the soy sauce, rice wine vinegar, honey, brown sugar, grated ginger, minced garlic, and star anise to the Instant Pot with the pork belly.
⏱️ 5 min
- 6
Secure the lid on the Instant Pot and cook on high pressure for 45 minutes.
⏱️ 45 min
- 7
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 15 minutes. Then, carefully perform a quick release for any remaining pressure.
⏱️ 15 min
- 8
Carefully remove the pork belly from the Instant Pot and place it on a wire rack set over a baking sheet.
⏱️ 2 min
- 9
Preheat your broiler. Brush the pork belly with some of the braising liquid from the Instant Pot.
⏱️ 2 min
- 10
Broil the pork belly for 5-7 minutes, or until the skin becomes crispy. Watch carefully to prevent burning.
⏱️ 7 min
- 11
Slice the crispy pork belly into desired pieces. Drizzle with more of the braising liquid before serving.
⏱️ 5 min
- 12
Next, prepare the Fried Rice. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
⏱️ 2 min
- 13
Add the diced onion and diced carrots to the wok. Cook, stirring occasionally, until they are tender, about 5-7 minutes.
⏱️ 7 min
- 14
Add the frozen peas and day-old cooked rice to the wok. Stir to combine all ingredients and break up any clumps of rice.
⏱️ 3 min
- 15
Pour in the soy sauce and sesame oil. Stir again to incorporate the sauces evenly throughout the rice and vegetables.
⏱️ 2 min
- 16
Add the scrambled eggs to the mixture. Stir everything together until well combined and heated through, about 3-5 minutes.
⏱️ 5 min
- 17
Stir in the chopped scallions just before serving the fried rice.
⏱️ 1 min
- 18
Now, prepare the Shrimp Toast. In a food processor, combine the peeled and deveined shrimp, egg white, cornstarch, grated ginger, sesame oil, salt, and white pepper.
⏱️ 5 min
- 19
Pulse the mixture until a smooth paste forms. Be careful not to over-process.
⏱️ 2 min
- 20
Spread the shrimp paste evenly onto each of the 10 slices of white bread.
⏱️ 5 min
- 21
Sprinkle sesame seeds generously over the shrimp paste on each slice of bread.
⏱️ 2 min
- 22
Cut each slice of bread into 4 triangles.
⏱️ 3 min
- 23
Heat about 2 cups of oil in a pan for shallow frying over medium heat. The oil should be hot enough to sizzle when a small piece of bread is added.
⏱️ 5 min
- 24
Fry the shrimp toast triangles in batches until they are golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
⏱️ 10 min
- 25
Finally, prepare the Mango Sticky Rice. In a medium pot, combine the glutinous rice, coconut milk, water, sugar, and salt.
⏱️ 2 min
- 26
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
⏱️ 5 min
- 27
Once boiling, reduce the heat to low, cover the pot tightly, and cook for 15 minutes.
⏱️ 15 min
- 28
Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to fully absorb the liquid.
⏱️ 5 min
- 29
Serve the warm sticky rice with fresh sliced mango and a sprinkle of toasted coconut flakes as a garnish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Martha Stewart’s Chinese Banquet: Part 2
For the Braised Pork Belly
- 2 pounds pork belly
- 1 1/2 cups soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tablespoons ginger, grated
- 4 garlic, cloves, minced
- 2 star anise
For the Fried Rice
- 2 tablespoons oil, as needed for cooking
- 1/2 onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 3 cups day-old cooked rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 eggs, scrambled
- 1/4 cup scallions, chopped
For the Shrimp Toast
- 1 pound shrimp, peeled and deveined
- 1 egg white
- 2 tablespoons cornstarch
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 10 slices white bread
- 2 tablespoons sesame seeds, as needed for sprinkling
- 2 cups oil, for shallow frying
For the Mango Sticky Rice
- 1 cup glutinous rice
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 mango, sliced, for serving
- 2 tablespoons toasted coconut flakes, for garnish
Instructions
- 1
Begin by preparing the Braised Pork Belly. Pat dry the 2 pounds of pork belly thoroughly with paper towels.
⏱️ 5 min - 2
Carefully score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 5 min - 3
Heat a very hot pan over medium-high heat. Sear the pork belly, skin-side down, until the skin is browned and crispy. This should take about 8-10 minutes.
⏱️ 10 min - 4
Transfer the seared pork belly to an Instant Pot.
⏱️ 1 min - 5
Add the soy sauce, rice wine vinegar, honey, brown sugar, grated ginger, minced garlic, and star anise to the Instant Pot with the pork belly.
⏱️ 5 min - 6
Secure the lid on the Instant Pot and cook on high pressure for 45 minutes.
⏱️ 45 min - 7
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 15 minutes. Then, carefully perform a quick release for any remaining pressure.
⏱️ 15 min - 8
Carefully remove the pork belly from the Instant Pot and place it on a wire rack set over a baking sheet.
⏱️ 2 min - 9
Preheat your broiler. Brush the pork belly with some of the braising liquid from the Instant Pot.
⏱️ 2 min - 10
Broil the pork belly for 5-7 minutes, or until the skin becomes crispy. Watch carefully to prevent burning.
⏱️ 7 min - 11
Slice the crispy pork belly into desired pieces. Drizzle with more of the braising liquid before serving.
⏱️ 5 min - 12
Next, prepare the Fried Rice. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
⏱️ 2 min - 13
Add the diced onion and diced carrots to the wok. Cook, stirring occasionally, until they are tender, about 5-7 minutes.
⏱️ 7 min - 14
Add the frozen peas and day-old cooked rice to the wok. Stir to combine all ingredients and break up any clumps of rice.
⏱️ 3 min - 15
Pour in the soy sauce and sesame oil. Stir again to incorporate the sauces evenly throughout the rice and vegetables.
⏱️ 2 min - 16
Add the scrambled eggs to the mixture. Stir everything together until well combined and heated through, about 3-5 minutes.
⏱️ 5 min - 17
Stir in the chopped scallions just before serving the fried rice.
⏱️ 1 min - 18
Now, prepare the Shrimp Toast. In a food processor, combine the peeled and deveined shrimp, egg white, cornstarch, grated ginger, sesame oil, salt, and white pepper.
⏱️ 5 min - 19
Pulse the mixture until a smooth paste forms. Be careful not to over-process.
⏱️ 2 min - 20
Spread the shrimp paste evenly onto each of the 10 slices of white bread.
⏱️ 5 min - 21
Sprinkle sesame seeds generously over the shrimp paste on each slice of bread.
⏱️ 2 min - 22
Cut each slice of bread into 4 triangles.
⏱️ 3 min - 23
Heat about 2 cups of oil in a pan for shallow frying over medium heat. The oil should be hot enough to sizzle when a small piece of bread is added.
⏱️ 5 min - 24
Fry the shrimp toast triangles in batches until they are golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
⏱️ 10 min - 25
Finally, prepare the Mango Sticky Rice. In a medium pot, combine the glutinous rice, coconut milk, water, sugar, and salt.
⏱️ 2 min - 26
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
⏱️ 5 min - 27
Once boiling, reduce the heat to low, cover the pot tightly, and cook for 15 minutes.
⏱️ 15 min - 28
Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to fully absorb the liquid.
⏱️ 5 min - 29
Serve the warm sticky rice with fresh sliced mango and a sprinkle of toasted coconut flakes as a garnish.
⏱️ 2 min