Salted Mustard with Pork Belly
500g pork Belly
300g salted mustard cabbage
1 red chilli
4bird eye chilli
1tsp chopped garlic
1 1/2 tbsp salted bean paste
50ml water
Some cornstarch solutions for thickening
Seasoning
1tbsp oyster sauce
1/2tbsp dark soya sauce
1/2 tbsp light soya sauce
1tsp pepper
1/2 tsp sesame oil
1 1/2 tbsp sugar
1tbsp Shaoxing wine
1tbsp oyster sauce
1/2tbsp dark soya sauce
1/2 tbsp light soya sauce
1tsp pepper
1/2 tsp sesame oil
1 1/2 tbsp sugar
1tbsp Shaoxing wine
Method:
Cook pork Belly in boiling water for 20min.
Cook pork Belly in boiling water for 20min.
Soak in cool water.
Prick holes over the skin with a fork.
Rub light soya sauce n Deep Fried, skin upside down.
Remove, soak in water , leave to cool, cut into thick slices.
Heat up 1 tbsp oil, sauté garlic and bean paste till fragrant.
Add mustard, chilli, water and seasoning. Simmer for 6 min.
Place pork slices cook for a while then thicken with cornstarch solution.
Arrange pork slices and cover with mustard the steam over high heat for 40min.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210554290748083&set=pcb.1846897868904473&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/04/complete-recipe-salted-mustard-with.html
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