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Home Cracker Barrel Biscuit With Cheddar Cheese

Pork Belly With Dong Cai Recipe

Ingredients

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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The Cook

Yinhomemade North Shore City, New Zealand

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