This is the first time for me to try this dish. Main ingredients for this dish are Mei Cai and pork belly.
Mei Cai is a kind of preserved vegetable. I bought from local supermarket. There is a lot of salt on the surface of Mei Cai. I need to rinse salt off first. Then soak in water. Change water several times till water becomes clean. Drain the vegetable. Squeeze all the water out and chop them.
For the pork part, better choose pork belly in square shape. It will be easier to cut it into thin slices. I only find the rectangle kind. It really takes me some time to cut it.
1. Put pork belly in a pot. Add in enough water. Drizzle a little cooking wine, add in ginger slices and star anise. Turn on the heat. Cook for 15-20 mins or till chopsticks can easily go through the meat.
2. Put the pork belly into a plate. Use toothpick to poke several times on the pork skin.
3. Add in 1 tablespoon dark soy sauce, spread soy sauce all over the pork by hand. Then set it aside. Let the skin dry up.
4. Heat some oil in the pan. Turn to low heat. Put pork in with the skin side down. Be careful. You can put on the lid in order not to get hurt by the hot oil. Fry till the skin turns dark brown. For 3-5 mins.
5. Take the pork out and cut into thin slices. About 8mm-1 cm, I think. I’m really terrible at cutting skills, so my pork are in uneven thickness.
6. In a bowl, mix 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1/2 tablespoon sugar and 2 tsp white pepper powder. Marinate pork slices in mixed sauce for a little while.
7. Heat a little oil in the pan. Add in chopped Mei Cai. Stir fry till aromatic. Pour in the marinade of pork. Simmer with low heat for 3-5 mins.
8. Place pork slices in a bowl, skin side down. Top with all the Mei Cai and sauce in the pan after stir-fry. Press with spatula to flatten the surface.
9. Cover the bowl with aluminum foil. Place on steaming rack. And steam in hot water for 40-60 mins.
10. Pour the Meat gravy into sauce pan. Turn on low heat. Add in a little starch water. Stir till thickened.
11. Put a plate over bowl. Flip upside down. And you will see the pretty pork on top and surrounded by Mei Cai. Drizzle thickened gravy. Garnish with chopped spring onion.