This is my mum’s recipe for Szechuan Tiger Skin Kourou (pork belly) 虎皮扣肉. In my eyes, my mum is our family’s master chef and this is her signature dish, because we would have this at almost every Chinese festival.
Sorry for those visitors coming to this page after searching "tiger meat", we are not eating tiger, NO! I know we Chinese eat a lot crazy food, but tiger? No, we are not that mad:)
We name this dish because the surface of the cooked pork belly looks like the “Tiger Skin”, at least this is how my mum explains this. "Kourou" in Chinese means the meat is over turned. You will see what I mean later on.
Apart from our home cooked Szechuan style "Tiger Skin" Kourou, there is also a Hunan style Kourou, which uses slightly different preserved vegetable,
it also has the sliced taro or sweet potato stuffed between two slices of meat, which we don't do that here.
It might look bit fatty, yes, I know how sensitive the Westerners feel about fat, but trust me, the taste is just great. Plus we won't eat this everyday. So don't worry, just enjoy it.
Same as the Hunan preserved meat, I think the skin part is the best. The fat part is almost melted after very long hour steaming. The meat is so tender and has a special flavour from the salted vegetable, really tasty:)
Cook Time: 2-4 hours (depending if use pressure cooker or steamer)
This is how the skin looks after frying.
Watch the cooking video here, which is one of the most popular videos in my Youtube Channel. Personally, I love the final part when my father turned over the plate and remove the bowl from the belly, which was always exciting to see the final dish looks:) You may subscribe to my channel to get a regular updates of my new videos:)
I hope you enjoy this authentic Szechuan Tiger Skin Kourou recipe. Please help to share with your friends on Facebook or Twitter, thanks:)
(Post: 04/05/2013; Update: 30/01/15)