Chinese-style Stewed Pork Belly with Pickled Mustard

Ingredients

10 oz belly pork
6-1/2 oz mui-choy (梅菜)
1/2 tbsp mashed garlic

Seasoning

1 cup water
1 tbsp wine
1/3 tsp salt

Thickening

1/2 tsp cornstarch
2 tbsp water

Method

  1. Wash mui-choy and soak for 10 minutes. Squeeze out excess water and dice.
  2. Par-boil belly pork for about 10 minutes in boiling water. Slice thickly and mix with 1/2 tbsp dark soy.
  3. Saute mui-choy and garlic with 2 tbsp oil. Add 2-1/2 tsp sugar. Mix well and remove. Set aside.
  4. Stir-fry pork with 1 tbsp oil. Add seasoning and bring to a boil. Turn down heat and simmer for 1/2 hour. Add mui-choy, and cook for another 20 minutes. Add in thickening and cook until sauce thickens. (If there’s not much liquid left, no need to add thickening.) Serve hot.

Source: Chinese Stewed Dishes

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