Mui Choy Pork Belly

[Pork Belly]

• 150g-200g pork belly, cut into smaller pcs

• 1tbsp dark soy sauce

• 1tbsp Chinese wine

• 1tsp sesame oil

• Pepper

• 1tbsp cornstarch

[Ingredients]

• 1-2pcs sweet preserved mustard vegetable

• 2 cinnamon sticks

• 1 star anise

• 1 shallot, peeled and chopped

• 4 cloves garlic, peeled

• 5 slices of ginger, peeled

• 300ml water

• 1tbsp dark soy sauce

• 1tbsp light soy sauce

• 1tbsp oyster sauce

• 4 small rock sugar

• Pinch of pepper

• 1tbsp cornstarch + 4tbsp water

[Steps]

1. Soak preserved vegetable in water for 1hr.

2. Strain and wash vegetable to remove excess salt and dirt. Cut into smaller pieces if required.

3. Mix soy sauce, wine, sesame oil, pepper and starch together. Marinate pork belly in it chilled covered for 1hr.

4. Heat pan with oil. Add in cinnamon, star anise and shallot. Saute till fragrant.

5. Add in garlic and ginger, stir well. Followed by preserved vegetables, stir well, then pork belly.

6. Add in water, followed by both soy sauces, oyster sauce, rock sugar and pepper. Mix well and bring to a boil. Then let simmer for 30mins.

7. Lastly, gradually mix in cornstarch solution and stir till sauce has thickened.