Pork Belly with Preserved Vegetables

Ingredients:

• 500 g pork belly
• 150 g dried preserved vegetable (梅菜干) - soaked for at least 2 hours with water changed every ½ hour to remove excess salt
• 2 tbsp cooking oil

Marinade:

• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp yellow Chinese rice wine
• ½ cube of red fermented beancurd (红腐乳)
• ½ tbsp black soy bean paste (豆瓣酱)
• 5 garlic cloves (smashed with skin attached)
• 2 star anise

How to:

• marinate the pork belly for at least 1 hour. Pat dry with kitchen towel. Keep the marinade
• heat the cooking oil in a frying pan for 1 minute. Pan-fry the pork belly until the outer layers are cooked. Set aside to chill off
• using the remaining oil, saute the preserved vegetable till vagrant
• cut the chilled pork belly into 1 cm width slices and arrange them in a porcelain bowl. Pour the marinade evenly on the pork slices and cover with preserved vegetables
• steam for 45 minutes