Longan-Style Braised Pork Belly

Longan-Style Braised Pork Belly

　　　Ingredients:

　　Skin-on pork belly, preserved mustard greens, soaked red chili peppers, fermented black beans, salt, soy sauce, caramel color, cooked vegetable oil.

　　Preparation:

　　1. Scrape and clean the skin-on pork belly, boil in water until nearly cooked, then remove and coat with caramel color. Wash and chop the preserved mustard greens.

　　2. Heat oil in a pan, deep-fry the pork until the skin turns brownish-red, remove and soak in boiling water, then remove and slice.

　　3. Place a spoonful of fermented black beans inside each soaked red chili pepper, roll in a slice of pork, place skin-side down in a steaming bowl, season with salt and soy sauce, arrange preserved mustard greens on top, steam for 2 hours, then invert onto a plate to serve.

　　Features: Brownish-red in color, tender yet not greasy, delicious and aromatic.