|Without oil, fry the preserved vegetables until dry|
|Fry the meat until it turns opaque|
454g preserved chinese mustard (梅菜干)
630g pork belly, cut into pieces
3 shallots, minced
3 cloves garlic, minced
1 big knob ginger, minced
2 dried chillies
1/2 tbsp sugar
3 tbsp cooking oil
Marinade for pork:
1 tbsp Chinese cooking wine
1 tbsp Worcestershire sauce
3 tbsp light soy
3 tsp dark soy
1 tsp sesame oil
1 tsp corn flour
1/2 tsp pepper
- Marinate the pork belly for at least 2 hours.
- Wash the preserved chinese mustard thoroughly (to get rid of the sand) and soak for at least an hour, changing water every 20 minutes. Drain and squeeze dry. Cut into small pieces.
- Heat up a wok and fry the preserved vegetables (without oil) until dry. Remove and set aside.
- Heat oil in the wok and saute minced shallots, garlic, ginger and dried chillies until aromatic. Add in marinated meat and fry until meat turns opaque. Then toss in the preserved vegetables. Continue frying until well combined. Add in sugar and enough water to cover the meat and vegetables.
- Bring to the boil then lower the heat and simmer for about one and a half hour or until everything has softened and sauce has reduced.