Pork Belly With Dong Cai
From Yinhomemade 13 years agoIngredients
- 500g pork belly shopping list
- 1 tbsp light soya sauce shopping list
- 1 cup of cooking oil (for deep frying) shopping list
- ½ tbsp chopped garlic shopping list
- 1 tsp of chopped ginger shopping list
- 1 dried chilli, chopped (optional) shopping list
- 100 g Dong Cai (preserved dried cabbage or mustard greens shopping list
- SEASONING: shopping list
- 1 tbsp oyster sauce shopping list
- 1 tbsp light soya sauce shopping list
- 1 tbsp of Chinese cooking wine ( Shaoxing wine) shopping list
- 1 tsp of sugar shopping list
- 2 tbsp of water shopping list
How to make it
- 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) 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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