Ingredients (for 4):
- Pork belly - 1 strip (about 2 inches)
- Kudzu - 1 piece (about 1/4)
- Preserved vegetables - 2 sprigs
- Chu Hou sauce - 1 tbsp
- Dark soy sauce - 1 tsp
- Preserved red taro - 1/2 cube
- Dark soy sauce - 1 tbsp
- Ginger - 4 slices with skin
- Aged mandarin peel - 1 corner
- Star anise - 2
- Cinnamon stick - 1
- Bay leaves - 2
- Rock sugar - 5 pieces
Procedures:
1. Put the pork belly in water and cook until boiling.
2. Soak the aged mandarin peel in water until softened. Then scrap the underside clean.
3. Prepare the rock sugar, bay leaves, star anise, cinnamon and ginger slices.
4. Remove the pork belly and wipe with 1 tbsp of dark soy sauce. Use fork to poke holes on the skin.
5. Heat the pot with oil, then deep-fry the pork belly on the skin as well as the meat briefly.
6. Put the marinade ingredients into a water, fill with water, and bring to boiling. Taste the marinade and add in more rock sugar to adjust sweetness.
7. Put the pork belly in and turn to medium heat to braise for one hour.
8. Remove the skin of kudzu and cut into slices of about 1cm thick.
9. Wash the preserved vegetables and then squeeze dry. Cut into small pieces.
10. Steam the kudzu for 20 minutes.
11. Use a fork to poke in the pork belly to see whether it is cooked well. When done, add in Chu Hou sauce and dark soy sauce, taste to see if more Chu Hou sauce is needed. Add in preserved red taro and 2/3 of the preserved vegetables. Braise for another 20 minutes.
12. Remove the pork belly.
13. Cut the pork belly into slices.
14. Put the pork belly between kudzu slices on the steaming plate.
15. Pour in the preserved vegetables from the pot plus the remaining uncooked on top. Pour in some of the sauce from the pot.
16. Steam for another 20 minutes.
17. Serve.
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