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Braised Pork with Preserved Vegetable

Braised Pork with Preserved Vegetable

A humble dish with a punch of flavours

Gently marinated pork belly is steamed on a bed of preserved mustard leaves to create this ultimate comfort dish that delivers a powerful punch of spice.

Braised Pork with Preserved Vegetable

What You′ll Need

Ingredients

Pork belly

 300 g

Green vegetables

 6 Six portions of

Pickled Chinese mustard

 500 g

Condiments

LIU YUE XIAN Soy Sauce for Braised Dishes

 60 g

LIU YUE XIAN Premium Soy Sauce

 50 g

Sugar

 30 g

Method

  • Boil the pork belly until it is completely cooked. Brush a layer of LIU YUE XIAN Braising Soy Sauce on the top of the meat before deep frying it until golden brown. Soak the pork belly in cold water for 30 minutes, wait until bubbles start to bloom on the skin before removing it and set aside.

  • Prepare the pickled Chinese mustard by soaking them in water prior to cooking. Once it's ready, cut the pickled green into small pieces and pan-fry them to release their unique aroma.

  • Find a large bowl and place the pork belly slices at the bottom and pickled mustard leaves on top; dress with LIU YUE XIAN Premium Soy Sauce, LIU YUE XIAN Braising Soy Sauce and sugar. Place the bowl in a steamer to cook for 2 hours before removing. Cover the bowl with a plate and flip it over. Remove the bowl, the dish is ready to serve.

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