Ingredients500g pork belly
150g preserved dried vegetables (mei cai gan)
2 slices ginger
3 cloves garlic - smashed
2 stalks green onion
1 small pc cinnamon stick
1 star anise
1 tbsp soy sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp shaoxing wine
2 tsp rock sugar
stock from pork belly - 1 bowl
dash of pepper
dash of sesame oil
- Soak the preserved vegetables for 1 hour. Wash several times and drain.
- Cut the vegetables into 3cm length. Set aside.
- Boil a pot of water. Add rice wine. Parboil the pork belly for a few minutes and drain.
- Boil one bowl of water in a pot. Add the pork belly and simmer over low heat for 30 minutes. Drain and pat dry. Marinate the pork belly with 1 tbsp soy sauce for 15 minutes or more. Set aside the stock for use later.
- Heat tsp oil in a pan. Fry the pork belly skin side down until browned. Remove from pan and when slightly cooled, slice into pieces about 1cm thick. Arrange the sliced pieces in a medium sized bowl, with the skin side down.
- Fry the dried vegetables till fragrant. Remove from wok and place them on top of the sliced pork belly.
- Heat up 1 tsp oil in a pan. Fry the ginger slices, garlic, green onion, star anise and cinnamon until aromatic. Add sauce to the pan and bring to a boil.
- Pour the sauce over the dried vegetables in the bowl. Place bowl in a steamer and use a plate to cover the bowl. Steam over medium heat for 45 minutes to 1 hour.
- Remove bowl from steamer. Slightly tilt the plate to allow a gap and invert the bowl to drain the sauce into another bowl
- Remove the plate. Invert the bowl of pork belly and dried vegetables onto a serving plate. The pork belly should appear on top of the dried vegetables. Remove the ginger slices, garlic, star anise etc.
- Now pour the sauce over the dish and serve warm with rice.