Steamed Pork Belly with Preserved Vegetables
A signature dish from Yongding in western Fujian, made by steaming dried preserved greens with pork belly until tender.
Ingredients
Cooked pork lard (heated to 70% hot)
15 g
Pork slices (pork belly slices)
to taste
White sugar
to taste
Soy sauce
35 g
Garlic cloves
to taste
Squid slices
to taste
Shaoxing wine
to taste
Bone broth
to taste
Preserved vegetable bits
to taste
Instructions
1
Sauté and braise
Heat the cooked pork lard to about 70% hot, add the pork slices along with white sugar and 35 g soy sauce, and stir-fry until the meat turns a deep red color. Add the garlic cloves, squid slices, and Shaoxing wine, and stir-fry for another 5 minutes. Then pour in the bone broth and braise for 5 minutes. Scoop out the ingredients, add the preserved vegetable bits to the braising liquid left in the pot, cook briefly for a moment, and remove.
2
Assemble in bowl and steam
Arrange the braised pork slices skin-side down in a serving bowl, then layer in the garlic cloves and squid slices. Spread the preserved vegetable bits over the top of the bowl, pour over the braising liquid, and steam in a steamer over high heat for 1 hour. Remove, drain off the steaming liquid, and invert the bowl onto a round plate to unmold.
3
Thicken sauce and drizzle
Place a wok over high heat, pour in the reserved steaming liquid and bring to a boil. Thicken with a wet starch slurry and drizzle the sauce over the preserved vegetable steamed pork belly. Serve immediately.
