Credit to insing.com.

Serves 4

Ingredients:

600g pork belly (keep in one piece)

200g Hakka meicai (sweet preserved vegetables), washed and dried

100ml dark soya sauce

1 tablespoon fish sauce

50g rock sugar, crushed

1 teaspoon five-spice powder

Method:

1. Clean pork belly and carefully remove any bristle.

2. Heat up 1 tablespoon oil in a wok or deep frying pan and add the rock sugar. When the sugar starts to caramelise and turn a light brown, add the pork belly, skin side down. When the skin has seared, flip the pork belly and sear the meat on all sides.

3. Remove the pork belly and add the washed meicai. Toss it well so it is well-coated with the rendered fat from the pork belly. Remove the meicai and set aside.

4. Return the pork belly to the pan and add the dark soya sauce, fish sauce and five-spice powder. Allow the sauce to come to a boil and ladle it over the pork belly frequently.

5. Remove from fire and place the pork belly, skin-side down into a large round deep dish. Pack the meicai on top of the pork belly and pour the sauces on top of the vegetables and pork. Press down with a fork so the dish is packed tightly.

6. Cover with a piece of foil and steam over rapidly boiling water for about 20-30 minutes.

7. To serve, turn the deep dish onto a platter so that the pork belly is on top of the meicai. Serve with little lotus leaf buns, or a bowl of steaming hot rice.

This entry was posted on Tuesday, April 6th, 2010 at 22:39 and is filed under Yum Yum. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.