Steamed Pork Slices with Preserved Vegetable
A must-try dish was ordered by hubby.
It can bring you back to China with really rich but not too heavy taste.
- 0.8 lb Pork BellyPre-cook
- 3 pieces GingerPre-cook
- 1 Green OnionPre-cook
- 2 tbsp. Cooking WinePre-cook
- 1 tsp. Dark Soy SauceCorrect color after sliced meat
- 1 cup Yacai (Preserved Vegetable)
- 1 tsp. Cooking WineMixed sauce
- 1 tsp. Light Soy SauceMixed sauce
- 1 tsp. Dark Soy SauceMixed sauce
- 1 tsp. Thirteen Spices PowderMixed sauce
- 2 tsp. Meat SoupMixed sauce
- 3 pieces Ginger
Pre-cook the meat
In the cold water, add 0.8 lb of pork belly, 3 pieces of ginger, 1 green onion and 2 tbsp. of cooking wine.
Turn on the heat to high so while it’s boiling, the ginger and cooking wine can remove the meat smell. At the same time, skim the scum off.
Boil for 5 minutes.
Link for cooking wine https://goo.gl/k1GZmQ
Color the meat
Make the sauce with 1 tsp. of honey and 2 tsp. of dark soy sauce.
When 5mins is up, take the meat out and keep the meat soup for later on in this recipe.
Pat the pork dry, then spread on the sauce when it’s still hot. Make sure every corner is covered by the sauce then put it aside to let it dry for a little bit.
Link for dark soy sauce https://goo.gl/v6NWC5
Fry the meat
Heat about 1 tbsp. of canola oil on medium heat. When it’s warm, add the meat. Don’t ever overheat the oil.
Fry for about 2 minutes on each side of the meat.
To fry the skin, I stuck 2 chopsticks into the sides of meat like so, so that I could fry the skin without having the oil popping out of the wok. It's about 2 minutes when the skin surface appeared some bubbles.
Next, put it into meat soup (from step 1) to soften the surface and keep it moist.
Slice the meat and Correct the color
Add Yacai and Sauce
Add about 1 cup of Yacai (Preserved Vegetable) on the top as well as surrounding the meat. Ya cai is a general name for cooked baby leaves of various vegetables, which is a famous cooking ingredient in Szechuan.
In order to enhance the flavor, add more sauce with:
1 tsp. of cooking wine
1 tsp. of light soy sauce
1 tsp. of dark soy sauce
1 tsp. of 13 spices powder
2 tsp. of meat soup (from step 1 or 2)
Then put the pieces of ginger and top with sauce. Steam for 1 hour on high heat.
Link for light soy sauce https://goo.gl/Qa8n8z 13 spices powder https://goo.gl/jyDT8C and Yacai https://goo.gl/eujYFC
Transfer to a serving plate
Use a big serving plate, and place it upside down over the bowl. Then with one hand on the top, the other on the bottom. Use a towel to protect your hands from the hot bowl. Press them together firmly and flip them as quick as possible, otherwise the juice will fly out.
Then carefully remove the bowl and it’s done!