The ideal braised pork dish to go with plain rice
In a big pot of boiling water, put the entire piece of pork belly inside and let it boil for a few minutes.
Take out, pat dry and deep fry the pork belly until it becomes golden brown. Take out and leave to cool. Wrap with cling film and place in fridge until it hardens.
Rinse the preserved vegetables #梅菜 with tap water, squeeze out the water and cut them into small cubes. Heat a pan add in oil and fry some ginger slices along with the preserved vegetable and some brown sugar #片糖until the aroma comes out then set aside.
Take out the pork belly and cut into slices of 1cm thick. Marinate with soy sauce, fish sauce, shaoxing wine and brown sugar for at least 30 minutes.
Transfer and place nicely the pork slices in a tall bowl and top with the fried preserved vegetables. Add water and chicken stock into the bowl until it surfaces all the ingredients. Add in a small piece of rock sugar and bring to steam for 1-3 hours depending on the softness texture ideal for you.
When done, serve on a plate by covering the bowl with the plate and turn it upside down. Drizzle some sesame oil on top and serve!!!
•PS both sweet #甜梅菜 and salty #鹹梅菜should be used, the proportions should be 2/3 sweet and 1/3 salty
•PPS to check whether the oil is hot enough for deep frying, test it by putting in a wooden chopstick, if it bubbles immensely the oil is hot enough.