Thursday, February 22, 2007

Pork With Preserved Mustard Greens

600 gr ( 1 1/3 lbs ) pork belly
80 gr ( 2 3/4 oz ) preserved mustard greens
3 1/2 Tbs crystal sugar

2 Tbs soy sauce
2 Tbs cooking wine

  1. Wash the pork and marinate in seasonings for 5 minutes. Deep-fry pork until color changes to golden brown. Deep-dry skin side down. Oil should only cover the skin and fat. Do not fry the lean pork. Remove from oil, soak in ice water.
  2. Remove the pork from ice water, cut into 1.5 cm x 9 cm ( 1/2" x 3 1/2" ) pieces. Brush the surface with the marinade. Wash and minced the preserved mustard greens.
  3. Arrange the pork neatly in a bowl, spread the preserved mustard greens on top. Sprinkle with crystal sugar, cover the bowl with cellophane paper, and steam for 3 hrs. Remove the paper and invert the bowl on a serving plate.
-- The quality of preserved mustard greens varies. If the preserved mustard greens are too salty, wash and soak in water to reduce the saltiness. --

NOTE: If you like to see more pictures of the food that I ate during Chinese New Year, you can click here.

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