Steamed Pork Belly with Dried Mustard Cabbage

Tested Recipe with Slight Adjustment Adapted from Sunny Sia’s Memorable Local Treats

Ingredients:

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

Seasonings:

4 tbsp light soy sauce

1 tbsp sugar

Preparation Instructions:

1. Place the pork belly in the cooking pot and add water, cover over low heat for about 30 minutes.
2. Remove from broth and pierce the pork belly skin evenly to prevent the bubbles form during frying.
3. Rub the pork belly with the soy sauce and set aside for 10 minutes.
4. 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.
5. 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.
6. Rinse the dried mustard cabbage and chopped it finely. Set aside.
7. 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.
8. Pour the mixture onto pork belly and steam the pork belly for 2 hours. Serve.