Recipes
Braised Pork with Preserved Vegetable
Braised Pork with Preserved Vegetable
Recipe Details
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Rinse, blanch and drain the pork belly.
Step 2
Poke some holes on the pork belly skin and spread the white wine and dark soy sauce on top. Deep-fry until golden brown.
Step 3
In a pan, add some oil and sauté ginger, half of garlic, star anises, cinnamon and fermented black bean until fragrant. Add Chinese cooking wine, dark soy sauce, 1500mL water, pork belly, 1 tbsp oyster sauce, salt and chicken powder. Cover with lid and cook for 40 minutes. Reserve the sauce.
Step 4
Soak the preserved vegetables until soft. Drain and chop. In another pan, sauté remaining garlic until fragrant. Add preserved vegetables, remaining oyster sauce, salt and chicken powder. Stir well.
Step 5
Slice the pork belly and soak with the sauce. Add some Sichuan pepper, pork belly and preserved vegetables into a bowl. Drizzle the sauce over.
Step 6
Steam for 20 minutes and transfer to a serving plate. Ready to serve.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Rinse, blanch and drain the pork belly.
Step 2
Poke some holes on the pork belly skin and spread the white wine and dark soy sauce on top. Deep-fry until golden brown.
Step 3
In a pan, add some oil and sauté ginger, half of garlic, star anises, cinnamon and fermented black bean until fragrant. Add Chinese cooking wine, dark soy sauce, 1500mL water, pork belly, 1 tbsp oyster sauce, salt and chicken powder. Cover with lid and cook for 40 minutes. Reserve the sauce.
Step 4
Soak the preserved vegetables until soft. Drain and chop. In another pan, sauté remaining garlic until fragrant. Add preserved vegetables, remaining oyster sauce, salt and chicken powder. Stir well.
Step 5
Slice the pork belly and soak with the sauce. Add some Sichuan pepper, pork belly and preserved vegetables into a bowl. Drizzle the sauce over.
Step 6
Steam for 20 minutes and transfer to a serving plate. Ready to serve.