200g salty mei Cai (Preserved Mustard Greens)
100g sweet mei Cai (Preserved Mustard Greens)
600g pork belly 三层肉
1 bulb garlic, peeled and lightly squashed
1 thin piece of ginger
2-3 tbsp dark soya sauce
3-4 tsp sugar
2 dash of sesame oil
2 dash of pepper
2 dash of rice wine
500ml stock or water
to marinate the pork
1/2 tsp salt
1 tsp rice wine
1 tsp light soya sauce
1. soak all mustard greens for at least 3 hours, rinsing and changing the water every 1 hour to get rid of the sand and saltiness.
2. marinate the pork for at least 1 hour.
3. drain and chop the greens into 2-3cm long strips.
4. blanch the pork in a pot of boiling water for just a minute to get rid of the porky smell and drain.
5. with the skin side facing downwards, slice the pork into 1-2cm thick.
6. heat oil in the preheated wok or large heavy skillet. add garlic and ginger and stir fry till fragrant. stir in pork slices. brown both sides of the pork before adding all the seasoning in and half portion of the stock or water. simmer for at least a minute.
7. Mix in all the chopped mustard greens or mei cai and stir fry well before adding the rest of the stock or water. simmer for at least 5-10 minutes before tasting. feel free to add additional seasoning accordingly. switch off fire.
8. arrange the pork pieces neatly into a large bowl upside down before you add in the rest.
9. lastly, steam it over medium fire for 1 hour to 1.5 hours. remove and let it cool down for at least 15 minutes before you turn the bowl in a upside down position in another larger plate. do be extremely careful as the gravy is very hot.
10. serve HOT with at least 2 bowls of piping hot rice per person *wink*
ps : i like to buy the fattiest slab of pork belly when i cook this dish. Heee! But unfortunately, this slab of pork belly i bought this time isn’t fat enough. Fat ones were sold out by the time i went at 10am!