Tested Recipe with Slight Adjustment Adapted from Sunny Sia’s Memorable Local Treats
500g pork belly (about 3cm thick)
300g dried mustard cabbage (mustard green) (salty and sweet 150g each)
1 stalk spring onion (use only the white part, cut into sections)
6 slices young ginger
2 tbsp Chinese cooking wine
½ cup pork stock (from the broth)
3 cups water
2 cups oil for deep-frying
4 tbsp light soy sauce
1 tbsp sugar
- Place the pork belly in the cooking pot and add water, cover over low heat for about 30 minutes.
- Remove from broth and pierce the pork belly skin evenly to prevent the bubbles form during frying.
- Rub the pork belly with the soy sauce and set aside for 10 minutes.
- Heat up wok half filled with oil and deep fry the pork belly with the skin facing down. Fry for 3 to 5 minutes or until the skin turns golden brown. Set aside to cool.
- When the meat is cool, cut the pork belly into 1/3-inch thick and arrange the slices skin side down to a medium size bowl. Pack the slices tightly.
- Rinse the dried mustard cabbage and chopped it finely. Set aside.
- Heat up the wok and add the spring onion and ginger, stir-fry till fragrant. Add in the dried mustard cabbage, Chinese cooking wine, stock and sugar, cook for another 5 minutes.
- Pour the mixture onto pork belly and steam the pork belly for 2 hours. Serve.