Pork Belly with Preserved Vegetables
Pork Belly with Preserved Vegetables
Ingredients
- 1 kg pork belly
- 1 ginger, thumb-sized piece
- 200 grams preserved vegetables
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 teaspoon five-spice powder
- 1 cup water
- as needed spring onions, for garnish, optional
Instructions
- 1
Cut the pork belly into large chunks.
⏱️ 5 min
- 2
Place the pork belly in a pot and boil for 15 minutes.
⏱️ 15 min
- 3
Remove the boiled pork belly from the pot. Prick the skin thoroughly with a fork. Brush the skin side of the pork belly with dark soy sauce.
⏱️ 5 min
- 4
Heat a pan and place the pork belly skin-side down. Fry until the skin is crispy and golden.
⏱️ 10 min
- 5
Once fried, cut the pork belly into thin slices.
⏱️ 5 min
- 6
Arrange the sliced pork belly neatly in a bowl, ensuring the skin side is facing down.
⏱️ 3 min
- 7
Slice the ginger and the preserved vegetables.
⏱️ 2 min
- 8
Place the sliced ginger and preserved vegetables on top of the arranged pork belly in the bowl.
⏱️ 1 min
- 9
In a separate small bowl, combine the soy sauce, dark soy sauce, sugar, oyster sauce, and five-spice powder. Mix well.
⏱️ 2 min
- 10
Pour the mixed sauce over the pork belly and vegetables in the bowl. Add 1 cup of water to the bowl.
⏱️ 1 min
- 11
Place the bowl in a steamer and steam for 1 hour until the pork belly is tender.
⏱️ 60 min
- 12
Carefully remove the bowl from the steamer. Place a serving plate over the bowl and, using oven mitts or a towel, carefully flip the bowl onto the plate to invert the contents.
⏱️ 2 min
- 13
Garnish with fresh spring onions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Belly with Preserved Vegetables
- 1 kg pork belly
- 1 ginger, thumb-sized piece
- 200 grams preserved vegetables
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 1 teaspoon five-spice powder
- 1 cup water
- as needed spring onions, for garnish, optional
Instructions
- 1
Cut the pork belly into large chunks.
⏱️ 5 min - 2
Place the pork belly in a pot and boil for 15 minutes.
⏱️ 15 min - 3
Remove the boiled pork belly from the pot. Prick the skin thoroughly with a fork. Brush the skin side of the pork belly with dark soy sauce.
⏱️ 5 min - 4
Heat a pan and place the pork belly skin-side down. Fry until the skin is crispy and golden.
⏱️ 10 min - 5
Once fried, cut the pork belly into thin slices.
⏱️ 5 min - 6
Arrange the sliced pork belly neatly in a bowl, ensuring the skin side is facing down.
⏱️ 3 min - 7
Slice the ginger and the preserved vegetables.
⏱️ 2 min - 8
Place the sliced ginger and preserved vegetables on top of the arranged pork belly in the bowl.
⏱️ 1 min - 9
In a separate small bowl, combine the soy sauce, dark soy sauce, sugar, oyster sauce, and five-spice powder. Mix well.
⏱️ 2 min - 10
Pour the mixed sauce over the pork belly and vegetables in the bowl. Add 1 cup of water to the bowl.
⏱️ 1 min - 11
Place the bowl in a steamer and steam for 1 hour until the pork belly is tender.
⏱️ 60 min - 12
Carefully remove the bowl from the steamer. Place a serving plate over the bowl and, using oven mitts or a towel, carefully flip the bowl onto the plate to invert the contents.
⏱️ 2 min - 13
Garnish with fresh spring onions if desired.
⏱️ 1 min