This is a very common meat and vegetable dish among Chinese families. There are numerous recipes, ways to prepare this dish and the end result is usually acceptable especially when the ingredients are well cooked till tender and flavourful.
It is especially good and tasty when well steamed and after resting. Perfect with plain hot porridge or rice.
200 gm pork belly cut into ½ inch thickness and 3 inch lengths
120 gm preserved vegetables [mei cai] – rinsed and soaked for 20 minutes, drained
1 stalk spring onions – cut into sections
A few slices of ginger
2 tbsp oil
1/4 tsp salt
3 tsp sugar
3 tbsp light soy sauce
1 tbsp wine
1/2 cup water
- Bring some water to boil, blanch pork belly pieces for several minutes. Drain and rinsed. Season with some soy sauce.
- Cut soaked mei cai into thin strips.
- Heat oil in a non-stick wok, pan fry meat slices until slightly brown on both sides. Dish up and arrange orderly in a steaming bowl.
- Using the same wok, saute spring onions and ginger until aromatic. Add in mei cai and fry for several minutes, then add in seasoning. Stir to mix well and pour in water.
- Bring to boil and simmer for 10 minutes or cook until water is slightly reduced. Pour over meat slices.
- Steam over high heat for at least 1 hour until ingredients are tender and fragrant.
- Drain gravy into a saucepan, thicken with cornstarch water. Transfer steamed meat/vegetable to a serving platter by inverting bowl. Pour sauce over it and serve hot. This dish can be reheated later before serving.