Pork Belly With Dong Cai
Ingredients
500 grams pork belly
1 tablespoon light soya sauce
1 cup of cooking oil (for deep frying)
100 grams Dong Cai (preserved dried cabbage or mustard greens)
1 tablespoon oyster sauce
1 tablespoon light soya sauce
1 tablespoon of Chinese cooking wine (Shaoxing wine)
1 teaspoon of sugar
2 tablespoons of water
Preparation
1
Washed and soaked Dong Cai for 20 minutes, drained and set aside.
2
Blanch pork belly in boiling water for 5 minutes, Dish and drain.
3
Poke some holes on skin with fork (I poke using fruit peeler’s tip, same method I used in Crispy pork belly) and rub with 1 tbsp of light soya sauce.
4
Deep fry in hot oil with skin face down until golden brown, dish and cool and cut into 1cm thick slices.
5
Leave 1 tbsp of oil in the wok and sauté garlic and ginger until fragrant.
6
Add in Dong Cai, dried chili and stir-fry then add in seasoning and stir well and dish up.
7
Arrange pork belly in a steaming bowl and pour dong cai mixture on top.
8
Steam at high heat for 2 hours or until pork is tender
9
Remove and serve with white rice.
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About
This recipe might be a bit tedius and time consuming to prepare but once you have tasted the pork meat that can melt in your mouth, your time spent is well rewarded.
Yield:
4
Added:
Thursday, October 28, 2010 - 3:16am
