Steamed preserved vegetables and pork belly (梅菜扣肉)

    Steamed preserved vegetables and pork belly (梅菜扣肉)

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    About this recipe: This is a common Chinese dish that makes use of preserved vegetables and pork belly. It is very delicious as it is fragrant. The pork belly is cooked til it is soft and the ample fat melts in your mouth!

    Central Region, Singapore

    Ingredients

    • 150g preserved vegetables (梅菜)
    • ½ kg pork belly
    • 5-6 cloves garlic
    • 2 tbsp dark soy sauce
    • 1 tbsp sesame oil
    • 2 tsp sugar
    • 400 ml water

    Directions

    1. Soak the preserved vegetables in water for about 3 hours to remove saltiness. Remove all salt covering the vegetables and wring it dry. Cut into bite-sized pieces.
    2. Blanch the pork belly in a pot of boiling water for about 1 minute. Cut the pork into bite-sized pieces.
    3. In a heated wok, add the garlic and fry until slightly brown. Add the pork belly slices and stir-fry under high heat until the pork belly slices are browned.
    4. Add the preserved vegetables and stir-fry until they are well-mixed and it is fragrant.
    5. Add the dark soy sauce, sesame oil, sugar and water. Stir-fry until the pork and preserved vegetables are well-coated. Remove from heat and pour into a bowl.
    6. Steam for about 30-45 minutes. Serve.

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