Pork Belly With Dong Cai
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.
Total Steps
9
Ingredients
12
Tools Needed
7
Related Article
http://momcooks.net/2008/11/20/easy-salsa-chili/Ingredients
- 500 grams pork belly
- 1 tablespoon light soya sauce
- 1 cup cooking oil
- 1/2 tablespoon chopped garlic
- 1 teaspoon chopped ginger
- 1 piece dried chilli, chopped(optional)
- 100 grams Dong Cai (preserved dried cabbage or mustard greens)
- 1 tablespoon oyster sauce
- 1 tablespoon light soya sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 teaspoon sugar
- 2 tablespoons water
Instructions
Step 1
Washed and soaked Dong Cai for 20 minutes, drained and set aside.
Step 2
Blanch pork belly in boiling water for 5 minutes, Dish and drain.
Step 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.
Step 4
Deep fry in hot oil with skin face down until golden brown, dish and cool and cut into 1cm thick slices.
Step 5
Leave 1 tbsp of oil in the wok and sauté garlic and ginger until fragrant.
Step 6
Add in Dong Cai, dried chili and stir-fry then add in seasoning and stir well and dish up.
Step 7
Arrange pork belly in a steaming bowl and pour dong cai mixture on top.
Step 8
Steam at high heat for 2 hours or until pork is tender
Step 9
Remove and serve with white rice.