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Ingredients
- Pork (belly part) - 500 grams
- Mei cai or Moy choy (sweet and salty each half) - 400 grams
- Garlic - 5 cloves
- Light soy sauce - 3 tablespoon
- Sweet rice wine - 5 tablespoons
- Sugar - 2 tablespoons
- Oyster sauce - 1 tablespoon
- Dark soy sauce -1 tablespoon
- Water - 200 ml
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Method
- Cook pork in boiling water for
20 minutes, remove
from heat and let cool completely, then use a fork to prick holes evenly on the skin. Rub
with 1 tablespoon of soy sauce and 1 tablespoon of sweet rice
wine and marinate for 2 hours.
- Deep fry marinated pork in hot oil (with skin face
down in oil) until golden brown. Remove and soak in cold water
for 10 minutes then cut into thick slices and arrange neatly in
a steaming bowl.
- Clean mei cai well, soak for
at least 45 minutes and cut into fine
pieces.
- Heat 2 tablespoons of cooking oil in pan, add 5
cloves of garlic
together with mei cai and stir fry until aromatic.
- Add the
balance of sweet rice wine, sugar, oyster sauce, dark soy
sauce, light soy sauce and water, bring to boil and cook with
low heat for 20 minutes until gravy almost dry up.
- Arrange mei cai on top of pork and
steam with high heat for 3 hours until pork are tender.
- Turn the steaming bowl onto a
plate and serve.
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