One Pot Pork Belly with Preserved Mustard ~ 梅菜扣肉
The recipe that I am sharing here is not the traditional way of cooking the famous hakka chinese dish, but a One Pot method, but they still taste really good. My "boss" at home can finish 2 bowls of rice if this is cooked for dinner.
Hope you will like it and enjoy them!!!
Ingredients
500g pork belly
200g Hakka Preserved mustard cabbbage (客家梅菜）
few slices of freshi ginger
750ml water
1tbsp dark soy sauce
3-4 cloves garlic
Seasoning
2tbsp rice wine
5tbsp light soy sauce
1-2tbsp rock sugar
1/2tsp salt
1tbsp dark soy sauce
Direction
1. Rinse the prserved mustard cabbbage with hot water repeatedly until its free from any unwanted residue. Squeeze the water and cut it into fine pcs. Set aside.
2. Blanch pork belly in a pot of boiling water for 5 min. Transfer into a plate and coat with dark soy sauce all over.
3. Air fried at 180c for 15min or pan fried all sides in a wok until brown.
4. Cut the pork belly into thin slices and set aside.
5. Heat up 1tbsp of cooing oil in a pot, add crushed garlic and gingerand stir well until fragrant. Add the preserved mustard cabbage and stir fry until fragrant. Add seasoning and constinue to stir fry. Add water and bring to boil. Taste and adjust your seasoning.
6. Place the thinly sliced pork belly on top and conitnue to cook for 45minto 1 hour. Add more water if necessary and adjust the seasoning if required.
7. Ready to be served with a bowl of rice of cos.