Braised pork belly with mei choi
Ingredients
- 700 g pork belly
- 50 g rock sugar (fig1)
- 350 g Sweet preserved mustard (fig2)
- 3 pcs garlic
Sauce mixture
- 1 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tsp oyster sauce (fig3)
- 500 ml hot water
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Soak the mustard for 10 mins. Separate the leaves and the root completely. Rinse and clean it well. Dice and put it aside
- Blanch the pork in hot water for 5 mins. Cut it into thick pieces
- Heat the pan over medium high heat. Add in the diced mustard. Stir fry until the mustard is dried. Dish it up and put it aside
- Pan fry pork belly pieces over medium high heat until golden on both sides, about 1 minutes per side, set aside
- Add back the diced mustard, rock sugar and garlic. Mix it well. Turn the heat to medium, add in the sauce mixture
- Cover the pan with lid. Turn the heat to low. Simmer for 20 mins. Turn the heat off and let it sit for another 10 mins
- Bring the sauce to boil over high heat. Add in gradually the starch mixture until the sauce is thickened. Dish it up and serve it hot.
Video
Notes
Ingredients - Click to enlarge the image
Tips and notes
1- You will need to do the taste test,because the mustard are all taste differently. Add sugar if needed
2- If you want the pork to be more softrepeat the simmer steps once more time.
Tips and notes
1- You will need to do the taste test,because the mustard are all taste differently. Add sugar if needed
2- If you want the pork to be more softrepeat the simmer steps once more time.