Recipe Ingredient
- 600g belly pork
- 1 tbsp dark soya sauce
- 175g sweetened preserved vegetable (tim mui choy), soaked for at least 1-2 hours, washed and cut finely
- 1 cup water
- 1 tbsp chopped garlic
- 1 tsp chopped shallots
- 1 tbsp Chinese cooking wine
- Seasoning
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/4 tsp dark soya sauce
- 1 tsp light soya sauce
- Thickening
- 1 tsp corn flour
- 2 tbsp water
Instructions
- Scald the whole piece of belly pork in a deep saucepan of boiling water with the skin side down. Steep for 10-15 minutes over a medium heat.
- Remove the pork and immediately rub all over with dark soya sauce. Prick the skin with a fork and leave aside. Heat enough oil in a wok and deep-fry the belly pork with the skin side into the oil until it turns golden brown. Turn the pork over and deep-fry the meat side until lightly golden. Remove and immerse in a basin of cold water for 20-25 minutes.
- Slice the belly pork into 1cm-thick slices. Arrange the slices in a deep dish with the skin side down. Heat 3-4 tbsp oil in a wok and fry the garlic and shallots until fragrant. Add wine and seasoning ingredients. Put in the mui choy and fry until fragrant. Pour in water and bring to boil then simmer for 10-15 minutes.
- Dish out mui choy and the rest of the ingredients on to the pork slices.
- Steam over rapid boiling water for 1-1½ hours or until the pork slices are soft and tender.
- Pour out the gravy and invert steamed mui choy and pork slices onto a serving plate. Thicken the gravy with corn flour mixture and pour it over the mui choy.
