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"Do vegetarians eat animal crackers?"--Unknown

Pork belly with preserved vegetable Recipe

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This recipe for Pork belly with preserved vegetable is from Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs of pork belly with skin (get a piece that has layers of fat and meat)
8 oz preserved vegetable (in Asian market packed with salt in plastic)
8 oz rock sugar (in Asian market) or 2 C of sugar
1 knob of ginger
1 tsp of salt
1/2 C dark soy sauce
1/4 C light soy sauce
2 Tbl chinese wine
1/4 C rice wine or white wine vinegar
1 C water
vegetable oil for frying
Directions:
Directions:
Cut up the pork belly into 3/4 inch slices. Par boil.

Start with cold water. Boil pork, then drain, rinse the pork in cold water. Pat dry.

Wash the preserved vegetables in cold running water a few times. Take out the salt. Chop.

Heat up a pan with oil, add pork. Stir. Add soy sauce, sugar, salt, wine, vinegar, and ginger.

Stir and simmer, add water and chopped up preserved vegetable. Cover and simmer.

Watch to make sure the liquid doesn't dry up. Add a little water as necessary. Adjust for salt.

Best to let it sit so the flavors will absorbed. Serve with rice.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
Dad's favorite. For sure he will have a second helping of rice when I make this dish.

 

 

 

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