Steamed Pork with "Mei Gan Tsai" Recipe

Steamed Pork with "Mei Gan Tsai" Recipe

Ingredients:

• 1 lb fresh bacon (about 3 inches thick)

• 5 tablespoons soy sauce

• 2 cup oil for frying

• 2 cups dried mustard cabbage ("mei gan tsai")

• 1 green onion, cut into 6 pieces

• 6 slices ginger root

Ingredients A:

• 1 tablespoon cooking wine or sherry

• 2/3 tablespoon sugar

• 1/2 cup retained broth (from bacon)

Method:

1. Place the bacon in a pot; add water to cover. Cook over low heat for about 30 minutes. Remove the bacon. Retain the broth (add to Ingredients A). Lightly pierce the skin of bacon to prevent bubbles from forming during deep frying. Pat to dry. Rub soy sauce on the pork skin; marinate for 5-10 minutes; retain marinade.

2. Heat the wok then add 2 cups oil. Deep fry the bacon, skin side down, for 3 minutes, or until the skin is golden brown; remove. Remove the oil from wok. When cool, cut the bacon into 1/3-inch thick slices. Arrange the slices, skin side down, to line a medium size bowl. Pack the slices lightly

3. Rinse the dried mustard cabbage and chop it finely

4. Reheat the wok then add 4 tablespoons oil. Add the green onion and ginger root; stir fry until fragrant. Add the mustard cabbage, retained marinade and Ingredients A. Cook for 5 minutes then pour the mixture on top of the slices of bacon. Steam for 1 1/2 hours. Remove and drain the liquid into a bowl by placing a plate over the bowl and tilting the bowl and plate. Invert the bowl on to the serving plate; remove the bowl. Pour the drained liquid over the top; serve