Woo it’s Thursday! There’s only one more day till the end of the week! By the sounds of it, I don’t seem to like my job, but it’s actually not that bad. I get to go out to different places and get encouraged by stories from resilient people living with mental illnesses.
A couple of days ago I was able to get home early from work and had a bit more time to cook. Usually with pork belly I would just whack it in the oven and let it do its job, but this time I decided to braise it in a sticky, sweet soy concoction. Served together with preserved mustard greens this dish is available at some Cantonese restaurants.
- 400-500 g Pork belly. Slice it across the grain at 1.5 cm thickness. Try to slice it into the size of playing cards
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tsp five spice powder
- 3/4 cup of water
- 3-4 strands of salted mustard greens. They look like this. Don’t get the ones that look like pickles.
- 1.5 tsp of sugar
- 2-3 cloves of garlic minced.
- Salt and pepper
- 2 tsp cornflour and 1 tbsp of water mixed together.
- Optional garnish of spring onions.
- Combine pork with dark soy, light soy, brown sugar and five spice powder. Massage the sauces and seasoning into the meat. You might want to wear gloves as the dark soy can stain. Let it marinate for around 2 hours.
- Heat oil in pan/wok on medium to high heat. Sear off the pork until it is browned. You have to look extra hard to see if the meat is caramelised as the colour is already brown.
- Once done take out pork and deglase the pan/wok with the 3/4 cup of water. Reserve the liquid.
- Heat oil in another pan on high heat and sautee the salted mustard greens, garlic and sugar for ~1 min until fragrant.
- Lay some of the sauteed mustard on a shallow bowl. Place as together as possible the pork and sandwich the rest of the mustard between the pieces of meat. Pour over the reserved liquid.
- Heat a wok/steamer of water on medium/high heat. Steam the pork and mustard for 1.5 hours.
- After it is done, heat pan/wok and pour in the steamed pork/mustard. Taste and see if it needs more salt/ pepper or sugar.
- When it starts simmering, add in the cornflour/water mixture. Make sure you are mixing the pork/mustard as you pour it in.
- When the sauce thickens up and comes back to a simmer switch off and serve. You can garnish it with some thinly sliced spring onions.