Ingredients:
For pork belly
- 1 piece pork belly, about 1 1/4 to 1 1/2 lb (0.6 to 0.75 kg);
- 2 tablespoons ginger juice, (1 piece of ginger, about 4 oz (25 g), peel, grate and squeeze for juice);
- 1 cup (240 ml) vegetable/ canole oil for high heat;
- Sea salt.
For pickle mustard green
- 1 lb (0.5 kg) pickle mustard green, soaked, cleaned, drained and dry;
- 2 tablespoons vegetable/canole oil, can use the oil from frying the pork belly;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 2 tablespoons dark soy sauce;
- 1 teaspoon cane sugar.
Recipe:
Serving for 4
For pork belly
- Scrape the skin of the pork belly and clean;
- Add ginger juice and sea salt to marinate overnight;
- Pat dry;
- Add 1 cup (240 ml) vegetable/canole oil in a heavy sauce pan over medium high heat;
- Shallow fry both sides of the pork belly until golden brown;
- Take out and set aside.
For pickle mustard green
- Add pickle mustard green to a large sauté pan without oil over medium heat to dry, stir once awhile;
- Add 2 tablespoons of vegetable/canole oil, can use oil from frying the pork belly;
- Add Liquid Amino and dark soy;
- Place on the bottom of shallow bowl;
- Top with the pork belly;
- Steam in a wok/large pot of water until tender, about 90 minutes;
- Rest for 5 minutes;
- Slice and plate with pickle mustard green on rice, serve hot.