Braised Pork Belly with Mei Cai
- Wash both the sweet & salty preserved vegetable (mei chai), soak for 1 hour, drain and dice 1 inch.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Refrigerator
- Serving bowl
Ingredients
- 400 g pork belly
- 1 tbsp dark soy sauce
- 1 tbsp Chinese rice wine
- 300 g preserved sweet vegetable (mei chai)
- 150 g preserved salted vegetable (mei chai)
- 2 tbsp sesame oil
- 8 cloves garlic, smashed
- 3 fresh ginger, sliced
- ½ tbsp light soy sauce
- 1 star anise
- 1 tsp sugar
- 2 tbsp oyster sauce
- 600 ml water
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