Chinese Pork Belly with Preserved Vegetables 梅菜扣肉 / Babi Hong

For 1kg Pork Belly

Ingredients:

For boiling pork belly (around 30mins with pressure cooker or until cooked):

• Green Onion
• Ginger
• Rice Wine

Other ingredients:

• Dark Soybean Sauce (for pork belly layering)
• 1-2 bunch of Preserved Vegetables / 梅菜
• Ice cold water
• For marinating pork: white pepper, 3tbsp oyster sauce, 2tbsp soybean sauce, 1 cube of fermented bean curd with the sauce 豆腐乳
• For cooking the preserved vegetables: oil, 3 slices garlic, bit sugar, bit of soybean sauce

To-do:

Pork Belly

1. Boiling pork belly until cooked/soft (check with fork).
2. While still hot, prick pork belly skin with fork .
3. Layer all the skin and pork belly meat with dark soybean sauce.
4. Dry the meat by hanging the meat (putting chopstick on the plates).
5. Fry the pork belly skin first with medium hot oil (remember to cover the lid!) until gold brown also all the meat parts.
6. Then cool the pork belly directly by soaking in the ice cold water for around 20mins.
7. Get it out the water, slice the pork belly with desired size (not too big).
8. Marinate the pork belly with prepared marinating sauce for around 20mins.
9. Plating the pork by positioning pork belly skin below, meat upper.
10. Ready to steam with preserved vegetables. 

Preserved Vegetables 梅菜

1. Wash preserved vegetables few times until clean because the vegetables are very dirty. Oops!
2. Cut vegetables in small cut.
3. Boil oil, fry garlic until fragrant, cook vegetables and adding sugar and soybean sauce. You can add a bit of water or more soybean sauce for faster cooking.
4. Ready to steam with pork belly. Plating the vegetables on top of the pork belly until fully covered.
5. Steam with pressure cooker for around 30mins.

After ready, turn the steam pork over. Then the preserved vegetables will be underneath the pork belly. See above picture, you will understand what I mean :)