Braised Pork Belly with Dried Pickled Vegetables

Name: Braised Pork Belly with Dried Pickled Vegetables
Total time: 120 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2.2 pounds pork belly, cut into nice pieces; 300 grams dried pickled vegetables; 1 tablespoon minced garlic; 3-4 slices ginger; 1 teaspoon five-spice powder; 3 tablespoons oyster sauce; Dark soy sauce; Light soy sauce; Chinese cooking wine; Cornstarch (for thickening, but we won't use it)

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The Chinese name for this dish is Mui Choy Kau Yoke. 'Mui Choy' means dried pickled vegetables (it's a type of mustard green preserved with salt or sugar and then dried), and 'Kau Yoke' means pork belly. A Chinese friend told me this translation, so I can't guarantee its accuracy, but that's what they said. This dish, when made by a master chef, involves meticulous steps, but today we'll make it in a simple, home-style way that's just as delicious.

โจ โจ ณ.จ๊ะ จ่ะ @cook_4736749

พนักงานประจำเตา ณ. https://www.facebook.com/This-kitchen-คิดเช่น นี้-By-Jo-Jo-491025217763657/

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Ingredients

2 minutes

Serves 4 servings

2.2 poundspork belly, cut into nice pieces
300 gramsdried pickled vegetables
1 tablespoonminced garlic
3-4 slicesginger
1 teaspoonfive-spice powder
3 tablespoonsoyster sauce
Dark soy sauce
Light soy sauce
Chinese cooking wine
Cornstarch (for thickening, but we won't use it)

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Steps

2 minutes

1

First, clean the dried pickled vegetables thoroughly and soak them in water for a couple of hours, changing the water occasionally. Taste to check if they're still too salty. Cut into pieces and set aside.
2

Cut the pork belly into strips about 1 1/4 inches thick and 2-3 inches long, as you prefer.
3

Marinate the pork with a little five-spice powder (not too much, or it will be overpowering), dark soy sauce, light soy sauce, and a bit of Chinese cooking wine.
4

Sear the pork over low heat in a pan (non-stick is best) until it's dry and cooked to a certain level, especially the skin, which should be a bit crispy. Set aside on a plate.
5

Add a little oil to the pan and sauté the garlic until golden. Add the squeezed-out pickled vegetables and stir-fry until fragrant and dry. Add the ginger and continue to stir-fry. Add a little broth until slightly thickened. Season with dark soy sauce, light soy sauce, ground pepper, and oyster sauce. Taste and adjust the seasoning as needed.
6

Today, we'll braise in a clay pot, but if you don't have one, you can simmer in a pan. Arrange the pork belly in the clay pot, pour the pickled vegetable broth over it until it covers the pork, and simmer on low heat for about 3-4 hours. If the liquid dries out, add more. Finally, taste and adjust the seasoning to your liking. If you prefer a thicker sauce, dissolve a little cornstarch in water and add it.
7

The pork is so tender it almost melts in your mouth, with a slightly salty, rich, and fragrant taste, perfect with hot steamed rice. Absolutely delightful!