Marinate 300g of chopped pork belly with 1 tbsp dark soya, 1 tbsp Chinese wine, 1 tsp sesame oil, white pepper and 1 tbsp corn flour. Mix well with hands and refrigerate for 1 hour.
Soak a packet of sweet preserved mustard in water for an hour. Then strain and wash the vegetables to remove excess salt and dirt. Slice the mustard into smaller pieces.
Start to make the dish by frying 2 sticks of cinnamon and a few shards of star anise in a wok with 1 tsp lard oil. Add 1 finely diced shallot and sweat the aromatics for a few minutes.
Add 4 peeled whole garlic and 5 slices of ginger and stir well. Then add the soaked preserved vegetables and toss well for a few minutes. Add the marinated pork and stir everything together.
Next, add 600 ml water. Season with 1 tbsp dark soya, 1 tbsp oyster sauce and black pepper. Bring it to a boil and cover with a lid. Let the pork sauce simmer for at least 30 minutes.
After half an hour, the pork should be cooked and tender. Make a slurry solution of 1 tbsp corn flour and 4 tbsp water. Add the slurry spoon by spoon until the sauce has thickened up and looks glossy.
To finish, simply pour everything into a claypot or plate and garnish with a sprig of Chinese parsley.
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