Stir-Fried Stewed Lamb Belly with Satay Sauce

Taiwan is a country with a diverse culture reflected in its rich cuisine. To experience the local Taiwanese culture, one must try dining there. We believe Taiwanese cuisine is one of the best ways to learn about Taiwanese culture in-depth. Most of the Taiwanese dishes are savoury. They also have a great Chinese food influence. Some main ingredients of Taiwanese food are pork, lamb, garlic, rice, and soya sauce. Taiwan is also one of the largest importers of lamb meat. Lamb is very popular in Taiwan and considered one of the essential parts of its cuisine. There are many lamb stir fry dishes in multiple areas of Asia but the recipe we are about to share is a traditional Taiwanese preparation.

 

Stir-Fried Stewed Lamb Belly with Satay Sauce is a very popular dish served in Taiwanese night markets. The special thing about this dish is that it is served with the spicy satay sauce that is sweet and has a thick texture. Moreover, it contains pork belly and usually service with rice to make it a complete package!

 

Stir-Fried Stewed Lamb Belly with Satay Sauce:

Stir-Fried Stewed Lamb Belly, also known as Twice Cooked Lamb Belly Stir-Fry, is served with many different sauces in different cuisines respectively. The addition of satay sauce is what makes this particular dish absolutely magical.

Here is an easy and quick recipe for Stir Fried Stewed Lamb Belly with Satay Sauce.

Ingredients

 

For the lamb belly

 

  • Lamb belly (2 lb.)
  • Cinnamon stick (1, broken)
  • Cumin seeds (1 teaspoon)
  • Coriander seeds (1 teaspoon)
  • Red pepper flakes (¼ teaspoon)
  • Whole Sichuan peppercorns (¼ teaspoon)
  • Light brown sugar (¼ cup)
  • Black vinegar (½ cup and 3 tablespoons)
  • Celery ribs (2, sliced)
  • Scallions (2, halved)
  • Small yellow onion (1, chopped)
  • Small carrot (1, sliced)
  • Garlic clove, (1, sliced) 
  • Ginger root (1 piece, 1 inch long)
  • Chicken broth (1 cup)
  • Low-sodium chicken broth (½ cup)

 

For the stir-fry Sauce

 

  • Low-sodium soy sauce (1 cup)
  • Black vinegar (2 tablespoons)
  • Toasted sesame oil (2 tablespoons)
  • Freshly ground pepper (1½ teaspoon)
  • Cornstarch (1½ tablespoons) 

 

For Satay Sauce

 

  • Taiwanese Satay powder (150g)
  • Vegetable oil (1 tablespoon)
  • Peanut butter (250g)
  • Sugar (20g)
  • Milk (120g)

 

Final Touch

 

  • Stir-fry sauce (¾ cup)
  • Satay sauce (4 tablespoons)
  • Long beans or green beans (1 lb., cut into 2-in. pieces)
  • Sweet potato starch cellophane noodles (1 lb.)
  • Vegetable oil (4 tablespoons)
  • Medium leeks (2, thinly sliced)
  • Large Napa cabbage leaves (4 cups, thinly sliced)
  • Cilantro leaves (1 cup)
  • Sesame seeds (2 tablespoons)

 

Method of Preparation

 Lamb Belly

 

  1. Put cinnamon sticks, cumin, coriander, red pepper flakes, and peppercorns in a small saucepan. Toast them over low flame for 3 to 4 minutes until aromatic.
  2. Sprinkle vinegar and brown sugar along with the toasted spices and rub them over lamb. Refrigerate it for marination for 24 hours. 
  3. To 350F, preheat the oven. Take a large stewing dish, scatter onions, scallions, carrot, celery, garlic, and ginger equally on the bottom. 
  4. Put lamb directly on vegetables. Now, pour chicken broth, 1/2 cup black vinegar, and soy sauce on top, evenly. Use aluminum foil and cover lightly. Place over high heat for a good 5 minutes. 
  5. Remove the pan from the stove. Place it in the oven and cook for 1½ hours. Later, remove from the oven. Let it cool down enough to handle, remove the lamb and place it on the stand on a baking sheet to cool. It will have shrunk to about half of its original size. It will be pretty aromatic. Remove vegetables and extra juice.
  6. After it cools down, wrap the stewed lamb tightly in a plastic sheet and put it in the freezer until it completely cools down. 
  7. Once the lamb becomes firm, slice it lengthwise 1/4-inch strips like bacon. Then, slice strips into thirds and set them aside.

 

Stir-Fry Sauce 

  1. Take a large saucepan, beat soy sauce, vinegar, sesame oil, pepper, and ¼ cup water. Let it boil and reduce the heat to low. 
  2. Add cornstarch and tablespoon water in a small bowl and whisk them together until they smoothen to form a slurry.
  3. Gradually, add the smooth slurry to the soy mixture and whisk constantly. Increase heat to medium-high and stir for 1 to 2 minutes until the mixture becomes thick. (Tip: Sauce should be glossy and coat the back of a spoon).
  4. Remove the saucepan from heat and pour the sauce into a bowl and refrigerate to cool. (Tip: Sauce can be stored in an airtight container in the refrigerator for up to 2 months).

Satay Sauce

 

  1. Add oil to a wok and put it to heat.
  2. Add peanut butter and satay powder to the oil and mix well.
  3. Slowly, pour milk into the wok and stir-fry evenly.
  4. Add sugar to the mixture and stir under the oil sets apart.

 

The Final Dish

 

  1. Take a large bowl and fill it with ice water then, put it aside. 
  2. Take a large pot and fill it with water. Bring the water to a rolling boil. 
  3. Add beans to the water and cook well until the color changes. (Tip: About 2 minutes for long beans and 1 minute for green beans)
  4. Remove beans quickly from water with a slotted spoon or drain the water in a strainer.
  5. Put beans into ice water to stop cooking.
  6. Remove cooled beans from water and dry them with paper towels, and set them aside.
  7. Again, fill the pot with water and bring it to a rolling boil. 
  8. Put in noodles and turn the flame off. Let noodles soak for 8 minutes.
  9. Drain the noodles in a strainer and set them aside. (Tip: Toss with tablespoon oil to keep from sticking)
  10. Put a wok over a high flame and add oil. Add noodles and stir-fry for 1 minute until warm and develop a bit of char. Divide them into 4 bowls.
  11. In the same wok, place slices of stewed lamb and fry for 2 to 3 minutes until they become crispy. Set aside. (Tip: place them over a tissue to remove excess oil).
  12. In the same wok, add half the leeks to the remaining lamb fat. Toss until they become soft. 
  13. Add long beans and stir-fry for 1 minute. Add half the cabbage and stir-fry for another minute. Add stewed lamb bacon, about half the stir-fry sauce, and toss for 1 minute. Add satay sauce and stir. 
  14. Divide the stir-fry into bowls evenly. Sprinkle it with cilantro and sesame seeds and enjoy.

 

This dish is quite fun to prepare, especially for those who like to cook something challenging. If you want to eat this mouthwatering dish but are not feeling like putting so much effort into it. You can easily visit Memory Corner to reimagine the roots and culture of Taiwan in Canada. To make this dish more special, instead of sauce, we use powder. To get that unique taste, you got to come visit.e add some magical and secret ingredients to our recipe. Also, you can experience all these vibes in a comforting and authentic atmosphere, here at Memory Corner. 

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