Steamed Belly Of Pork
|Pork belly||8 Ounce (Fat, 250 Gram)|
|For seasoning sauce|
|Soy sauce||2 Tablespoon|
|Wu hsiang||1 Pinch|
|Garlic||2 Clove (10 gm), crushed|
Put the pork in a saucepan with enough water to cover, bring to the boil and simmer for 40 minutes.
Brush the pork skin with soy sauce.
Then, with great care, put the pork, skin side down, into hot deep fat, and cover the pan with a lid (the fat will spit!).
Fry for 2 minutes, than soak the pork in cold water for 5 minutes.
Afterwards, cut the pork into slices 1/2-cm (1/4-in) thick.
Arrange in a bowl, skin side down, and pour over the seasoning sauce.
Steam over a high heat for 1 1/2 hours.
Drain off the gravy, reserving it for later use.
Cover the bowl with a warmed plate, then reverse it quickly to put the pork, skin side up, on the plate.
Adjust the seasoning of the gravy, pour it over the pork and serve.