Steamed Pork Belly with Preserved Vegetables

Name: Steamed Pork Belly with Preserved Vegetables
Ingredients: 250 g Pork belly (boiled in plain water, deep-fried then thinly sliced); 100 g Sichuan preserved winter vegetable (washed and diced); 25 g Pickled chili (cut into short sections); 25 g Vegetable oil; 25 g Soy sauce; 2 g Salt; 8 g Sichuan fermented black beans; 8 g Ginger (sliced); 8g garlic

A savory, delicious, and rich but not greasy Sichuan dish.

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Steamed Pork Belly with Preserved Vegetables

Story

This classic Sichuan dish features perfectly steamed pork belly paired with aromatic preserved winter vegetables. It is celebrated for its deeply savory flavor profile that manages to be rich and satisfying without ever feeling overly greasy.

Ingredients

Pork belly (boiled in plain water, deep-fried then thinly sliced) 250 g

Sichuan preserved winter vegetable (washed and diced) 100 g

Pickled chili (cut into short sections) 25 g

Vegetable oil 25 g

Soy sauce 25 g

Salt 2 g

Sichuan fermented black beans 8 g

Ginger (sliced) 8 g

garlic 8g

Instructions

Step 1

Cook the pork in plain water until done, take it out and wipe off the oil and water on the pork skin with a clean cloth, and smear with some soy sauce. Wash the dongcai and cut into small dices, cut the pickled chili into short sections, and slice the ginger and scallion.

Step 2

Heat a wok, pour in a little oil, put the pork in skin-side down when the oil is about to boil, deep-fry until it reaches a焦黄色， let it cool, and then cut the pork into thin slices 7 cm long.

Step 3

Arrange the meat slices in a fish-scale pattern skin-side down at the bottom of a bowl, sprinkle with cooking wine and soy sauce, add salt, then add about 5 fermented black beans, 2 to 3 sections of chili, and the dongcai. Steam in a steamer for 2 hours. Invert onto a plate when serving.