This dish takes some time prepare and tedious to cook but it is well worth the effort. I usually make a bigger batch to last me a week.

The Pork belly got to be blanched, marinated, followed by fry and finally steam together with the Mei Cai.

Tedious as it can be but I love to have this with porridge.

INGREDIENTS

500gm Pork Belly
300gm Mei Cai (Sweet)(Preserved Mustard)
3 cloves Garlic, remove skin
1tbsp Dark Soy Sauce to marinade the pork
100ml oil For deep frying the pork skin
2tbsp Oil For frying the preserved mustard
Cilantro, chopped for garnishing

(A) BLANCH
3-4 Slices Ginger
1 Sprig Spring Onion, cut away the roots
1TBsp Chinese rice wine, Hua Tiao Jiu
500ml Water

(B) SAUCE
1tbsp Dark Soy Sauce
1tbsp Light Soy Sauce
3 Dried Bay Leaves
1tsp Sugar
2tbsp Chinese Rice Wine Hua Tiao Jiu
300ml Water

INSTRUCTIONS
To Prep

1. Use a knife to scrape the skin of the pork belly to remove the scum. Next rub the skin with coarse salt to exfoliate it, then rinse thoroughly.

2. Soak the Mei Cai for about 20 minutes, wash thoroughly by opening up the leaves to remove any sand particles and squeeze dry. Cut into thin strips.

3. In a bowl, add all the ‘Sauce’ ingredients in (b) and mix well.

BLANCH AND MARINATE THE PORK BELLY
1. Add all the ingredients in group (A) into a large wok, then add in the cleaned pork belly. Bring to a boil over high heat for about 20 mins.

2. Remove the pork belly, rinse it and then pat dry with a kitchen paper towel. Then use a fork or tooth pick to prick as many holes on the pork belly skin as possible, then pat dry.

3. Next, rub the dark soya sauce all over the pork belly (including the skin) and leave to marinate for about 20 mins. Then pat dry with a kitchen paper towel.

FRY THE PORK BELLY (WHOLE) AND MEI CAI
1. Heat up the 100 ml of oil over medium high heat and carefully place the pork belly skin down. Fry until the skin turns golden brown.

Note: Before frying the pork belly, make sure it is thoroughly pat dry to prevent the oil from splattering.

2. Transfer it to a bowl of water to soak for 20 mins. Then drain, pat dry and cut into 1 cm-thick slices.

3. In a clean wok, heat up 2 tbsp of oil, then add in the smashed garlic and fry till aromatic. Next, add in the Mei Cai strips and fry for about 5 minutes until it is dry.

4. Next, add in the ‘Sauce’ mixture you prepared earlier, and let it simmer for another 10 mins over medium high heat.

5. In a deep steaming bowl, arrange the pork slices with the skin of the pork belly facing downwards.

Tip: Use a steaming dish where the all pork slices can fit in, with some allowance for the mei cai to be placed on top.

6. Place the Mei Cai mixture on top of the pork belly slice, and press down gently with the back of a spoon.

7. Cover the bowl with a stainless steel plate, then cover the wok lid and steam for 90 mins over medium heat.

8. Once cooked, drain off the gravy into a bowl, then invert the steaming dish over a deep serving dish of a similar size or slightly larger, so the pork belly skin faces upwards when serving.

9. Garnish with a chopped cilantro. Serve hot with a steamed rice or porridge.