Pork Belly With Dong Cai
By: yin
Published: Thursday, October 28, 2010 - 3:16am

Ingredients




500 grams pork belly
1 tablespoon light soya sauce
1 cup of cooking oil (for deep frying)
1/2 tablespoon chopped garlic
1 teaspoon of chopped ginger
1 dried chilli, chopped (optional)
100 grams Dong Cai (preserved dried cabbage or mustard greens)
SEASONING:
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.

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.