Wineshark Cooking Class - Steamed Pork Belly with Preserved Black Olive and Dried Shrimps 欖角蝦乾蒸荷蘭五花肉

Ingredients (for 4):

• Pork belly slices - 250 g
• Dried shrimp - 1/2 cup
• Chinese yellow wine - 1 tsp
• Ginger - 1 piece
• Black olives - 12
• Sugar - 1/2 tsp
• Chinese yellow wine - 1 tsp
• Spring onion - 1 sprig
• Soy sauce - 2 tsp
• Salt - 1/8 tsp
• Sugar - 1/4 tsp
• Chinese yellow wine - 1 tsp
• White pepper powder - dashes
• Corn starch - 1/2 tsp
• Sesame oil - 1 tsp

Procedures:

1. Cut the pork belly slices in halves, then marinate with soy sauce, salt, sugar, Chinese yellow wine, white pepper powder, corn starch and sesame oil.

2. Cut the ginger into thin shreds.

3. Clean the dried shrimp and then soak with water on a shallow plate, with the water just covering the shrimps for 30 minutes.

4. Add the Chinese yellow wine to the water, and then mix with the ginger shreds.

5. Wash the black olives and then cut in halves, and then add sugar and Chinese yellow wine to mix well. 

6. Put the pork belly slices on the plate evenly.

7. Coat the dried shrimps on top, then pour in the sauce and the ginger.

8. Put the black olives evenly.

9. Steam the dish for 10 minutes. Serve with the spring onion.