[Ingredients]
800g pork belly
1 can braised abalone (8-10pcs), reserve can liquid
2 cups Shao Xing Jiu
60g rock sugar
4tbsp light soy sauce
1 & 1/2tbsp dark soy sauce
10 slices ginger
8 cloves garlic, peeled
150g scallions, remove roots
8 dried Chinese mushrooms, soaked in hot water, then trim stems
400g Xiao Bai Cai
[Steps]
Blanch pork belly for 3mins, then cut into 2inch cubes.
In a pressure cooker, add in scallion stalks, ginger, garlic, pork belly and soaked mushrooms.
Pour in Shao Xing Jiu, light soy sauce, dark soy sauce, abalone liquid and rock sugar.
Pressure cook for 30mins.
Release pressure valve before opening the lid.
Add in abalones and pressure cook for another 8mins.
Blanch Xiao Bai Cai for 2mins.
Plate vegetables, followed by mushrooms, pork belly, and lastly abalones.
Spoon braised sauce over.
Adapted from The Meatmen Singapore