Steamed Pork Belly

Pork belly has a wonderful flavor, but it has the downside that it's full of fat. However, once cooked with this method much of that fat melts out, leaving something soft and easily eaten.

Authentically this uses preserved mustard greens. I couldn't find those, but I suspect mustard greens and vinegar would be close enough.

Mei Cai Gou Rou / Steamed Pork Belly (based on this recipe)

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Serves: 4-5

Ingredients:

1 1/2 lb pork belly

1 bunch mustard greens

1/2 tsp vinegar

4 tsp sugar

1 tbsp dark soy sauce

2 tbsp peanut oil

Ingredients:

Parboil the pork belly in water for 5 minutes, rinse in cold water, and pat dry.

Slice into half inch thick slices. Pour peanut oil in a frying pan, heat, and brown all sides of the slices.

Chop spinach and mix with mustard. Spread on top of the pork belly, and steam for two hours on medium heat.