Photograph of the finished Braised pork belly with preserved vegetables

China · Ba chỉ hấp cải muối Mai thái khấu nhục

Braised pork belly with preserved vegetables

3 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.5 kg
  • Photograph of Dried pickled mustard greens, sliced Dried pickled mustard greens, sliced 320 g
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Sweet black bean sauce Sweet black bean sauce 100 g
  • Photograph of Shaoxing Wine Shaoxing Wine 120 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 1.2 l
  • Photograph of Five-spice powder Five-spice powder 16 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil the whole pork belly with ginger for 30 minutes, then thoroughly dry the skin.
  2. 2 Pierce the skin completely with a skewer, then fry the skin-side down in hot oil for 5 minutes, covering with a lid to prevent oil from splashing.
  3. 3 Soak the freshly fried meat in cold water for 15 minutes; this thermal shock is what causes the skin to become pitted and puffed up.
  4. 4 Soak the dried pickled mustard greens for 1 hour, then rinse three times and stir-fry with garlic, sugar, and soy sauce for 8 minutes.
  5. 5 Slice the meat into 8 mm thick slices, then arrange them skin-side down in a bowl, cover with pickled mustard greens, and pour in the sauce.
  6. 6 Steam for 90 minutes, then invert the bowl onto a plate so that the pitted skin side is facing up.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 6: steam under high pressure for 35 minutes, then release the pressure naturally; the meat will still be tender and the skin will not become mushy as it would if steamed for too long.

Start cooking