800g Pork Belly
1 pkt of Preserved Vegetables (Mui Choy)
2 tablespoons of Fenghe Dark Garden Soy Sauce
2 tablespoons of Rock Sugar
Ingredient A1 stalk of Spring Onion (cut into 10 cm)
3 slices of Ginger
1 tablespoon of Hwateow Wine
1 litre of Water
Ingredient B2 Star Anise
8 pieces of Garlics with skin intact
1 stalk of Spring Onion
3 slices of Ginger
Sauce
2 tablespoons of Fenghe Dark Soya Sauce (Not bitter, taste better!)
3 tablespoons of Oyster Sauce
1 tablespoon of Hwateow Wine
700ml of Water
Method
1. Wash and soak Preserved Vegetables for 3 hours.
2. Washed Pork Belly and add Ingredient A to cook it for 30 mins.
3. Once cooked, pat dry and rub the Pork Belly with 2 tablespoons of Dark Soy Sauce, marinade for 15 mins.
4. Air dry / pan fry the Pork Belly til golden brown and set aside.
5. Dry and Cut the Preserved Vegetables into smaller pieces.
6. Put oil in a Cast Iron Pot and turn on heat, add Ingredient B and sauté till fragrant, add Preserved Vegetables and stir fry for 5 mins. Pour Sauce and stir fry till sauce slightly thicken.
7. Slice the Pork Belly into 5mm thick and place them in the pot of the cooked Preserved Vegetables, add Rock Sugar, cover Lid, on medium fire and 'Hell' Steam it for 45 mins. Done!
