Ingredients
- 300g Fatty Pork Belly/烧肉
- 100g Preserved Cabbage (梅菜干)
- 1/2 Tablespoon Minced Garlic
- 1/2 Tablespoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
- 2 Tablespoons Sugar
- 1 Slice Ginger
Marinade
- 1/2 Teaspoon Salt
- 1 Teaspoon Sugar
- 1 Teaspoon Dark Soy Sauce
- 1/2 Tablespoon Cooking Wine
Seasoning (mixed well)
- 3 Cups Water
- 1/4 Teaspoon Salt
- 1/2 Tablespoon Sugar
- 1 Teaspoon Dark Soy Sauce
Directions
1. Remove the hairs from pork belly, rinse and cook in boiling water for 1/2 hour.
2. Spread dark soy sauce on the skin of pork belly then punch with bamboo stick for the sauce to get into the meat and rest for 5 minutes.
3. Deep-fry it in boiling oil until golden brown, soak in cold water for 15 minutes then cut into pieces and wipe dry then marinate it.
4. Soak preserved cabbage in water for about 10-15 minutes and change the water a few times.
5. Rinse and squeeze out water then chop it finely and mix with 2 Tablespoons sugar then set aside.
6. Heat oil in the pan, stir-fry ginger and garlic till fragrant then add in cabbage and pork belly.
7. Pour in wine then add seasoning when it come to boil, transfer it to thermo pot and let it continue to cook for 1-2 hrs before serving.
Notes
a) If you find the steps of preparing the pork belly very troublesome, you can replace it with shao rou (烧肉) and starts from steps 4 onwards.
b) If you don't have a thermo pot then you can pour it in a bowl or plate then wrap with foil then steam over medium heat for about 1 to 2 hours until the meat is tender.
