Wineshark Cooking Class - Steamed Pork Belly with Preserved Vegetables 梅菜扣肉

Ingredients (for 4):

• Pork belly - 600 g
• Preserved vegetables - 300 g
• Ginger - 4 slices
• Sugar - 3 tbsp
• Chinese yellow wine - 2 tbsp
• Soy sauce - 1 tbsp
• Dark soy sauce - 1 tbsp
• Oil - 2 tbsp

Procedures:

1. Clean the pork belly and then put in boiling water. Add the ginger slices and 1 tbsp of Chinese yellow wine. Once the water boils again, cover with lid and turn to medium-low heat to cook for 10 minutes.

2. Drain the pork belly and flush under water. Wipe dry with kitchen paper.

3. Brush the dark soy sauce on the pig skin.

4. Cut the pork belly into slices of 1 cm thick. Then place them on the bottom and around the bowl.

5. Rinse the preserved vegetables and then squeeze dry. Cut into small pieces.

6. Marinate the preserved vegetable with sugar, soy sauce and 1 tbsp of Chinese yellow wine for 30 minutes.

7. Heat up the wok and put the preserved vegetables in (without any oil) to dry them.

8. Remove the preserved vegetables and add 2 tbsp of oil to mix well.

9. Place the preserved vegetables in the middle of the steaming bowl.

10. Cover the bowl with microwave wrap, and put in water bath. 

11. Cover the top with a tin plate, then cover the lid and simmer for 2 hours.

12. Serve using the bowl or flip it on to a plate.