Ingredients (for 4):- Pork belly - 600 g (1 catty)
- Spring onion - 1
- Ginger - 2 slices
- Chinese yellow wine - 1 tbsp
- Dark soy sauce - 2 tsp
- Oil - 2 tbsp + 2 tsp
- Puer tea leaves - 2 tbsp
- Preserved vegetable - 200 g
- Garlic - 1 tbsp
- Sugar - 1 tsp
- Soy sauce - 1 tbsp
- Stock - 1/2 cup
- Stock - 1/2 cup
- Dark soy sauce - 1 tsp
- Soy sauce - 1 tbsp
- Sesame oil - 2 tsp
- Corn starch - 1/2 tbsp
Procedures:
1. Tie a knot of the spring onion, then heat in half a pot of water, adding the ginger and Chinese yellow wine.
2. Add the pork belly in the boiling water. Continue high-heat until the water re-boil again, then turn to medium low heat, cover with lid and continue to cook for 30 minutes.
3. Remove the pork belly and rinse under cold water. Keep the stock.
4. Use a tissue paper to soak the meat dry. Then brush the dark soy sauce on the skin.
5. Heat the pan on medium heat, then add oil in when hot, and sear the skin side of the pork belly until dark brown in colour.
6. Boil another half pot of water, and then add the tea leaves in.
7. When the tea is boiling, put the pork belly in, cook each side (except the skin) for 5 minute each, removing the oil and soaking in the colour.
8. Remove the pork belly and rinse under cold water.
9. Soak the preserved vegetable in water for about 20 minutes. Then remove and squeeze dry.
10. Chop the preserved vegetable into small pieces.
11. Heat the pan and put the preserved vegetable in until dry.
12. Add the teaspoon of oil in, and add the garlic to stir fry. Add sugar and soy sauce in, and then half a cup of the stock to cook for a while. Remove for later use.
13. Cut the pork belly into pieces and put them in a bowl (skin facing down - not like the picture). Try to squeeze them tight together.
14. Put the preserved vegetable on top, filling in and flatten.
15. Put a piece of tinfoil on top of the bowl, then wrap it tight.
16. Place the steam rack on a big pot, and then put the bowl on top. Add water in until it reaches the bowl. Cover with lid and steam for 1.5 hours.
17. Remove the tin foil and continue to steam for another 30 minutes.
18. Take the bowl out, use a plate to cover it and turn upside down, remove the jus and keep for later use.
19. Mix the stock, dark soy sauce, soy sauce, sesame oil and corn starch together, then add the jus, and bring to boil.
20. Pour the sauce on top of the pork belly to serve.
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