Slow steamed pork belly with plum wine

Name: Slow steamed pork belly with plum wine
Cook time: 30 min
Cuisine: Chinese
Ingredients: 700g pork belly with skin on (ask for thick piece without bone); vegetable oil, for deep frying; 1/2 cup plum wine; 6 cloves garlic; 200g dried mui choy (hakka dried vegetable), optional; 2 tablespoon light soy sauce; 2 teaspoon dark soy sauce; 2 teaspoon brown sugar; white pepper, to taste

Margaret Xu

October 18, 2011

Slow steamed pork belly with plum wineNicky Ryan

Time:< 30 mins

Recipe from Travel and Leisure Magazine.

Ingredients

700g pork belly with skin on (ask for thick piece without bone)
vegetable oil, for deep frying
1/2 cup plum wine
6 cloves garlic
200g dried mui choy (hakka dried vegetable), optional
2 tablespoon light soy sauce
2 teaspoon dark soy sauce
2 teaspoon brown sugar
white pepper, to taste

Method

Cover the pork with water in a large pan, bring to boil, reduce heat and simmer for 20 minutes. Remove from heat, drain well and pat dry with absorbent paper. Heat the oil in a wok until it starts to move, deep fry the pork in hot oil for 5-8 minutes or until the skin is crisp and golden brown.
Plunge the pork into iced water and allow soak in the water for 30 minutes or until cool.
Preheat oven to 160C/320F. Cut pork into 1cm thick slices. Heat 2 tablespoons oil in a wok, add garlic and cook for 1 minute or until golden. Add pork, plum wine, soy, sugar and pepper, toss to coat the pork in the sauce.
Arrange the pork slices skin side up to form their original shape in a claypot. Scatter the dried vegetable, if using, on top and to the side. Cover and bake for 4 hours.
To serve invert the pork onto a plate, serve with rice.

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