Steamed Pork Belly in Preserved Black Beans 豉 汁 蒸 肥 豬 肉
Steamed pork belly pieces in black bean sauce is an extremely simple, traditional village dish consists of only 3 ingredients. You may ask yourself what just 3 ingredients? Well, back in the days a lot of villagers preserved their meats, fish and vegetables with lots of salt to keep them for longer to help them through the winter months.
This is why this pork dish is cooked with strong, salty preserved beans. There is no need to add any salt as the intensely salty beans provides enough salt. I have been told that back in the days the villagers takes only a few bites of the pork and compliment it by eating lots of rice to balance this strong flavoured dish. The rest of the left over meats gets re- steamed for another meal. Apparently the more days you leave it the more intense the flavours will be.
This dish is intensely packed with strong black bean flavours; the meat literally melts in the mouth after an hour and a half of steaming. This dish is not for everyone but if you love pork belly, strong flavours and black bean sauce then this is a marriage made in heaven dish.
Prep Time: 10 minutes
Cooking Time: 1 ½ hours
500 grams pork belly
2 tablespoons preserved black beans
3 garlic cloves
1 litre hot boiling water
• Blanch pork belly strips for 5 minutes in a pot of hot, boiling water. Drain onto a colander, with a knife, scrapes away any scum from the skin.
• Cut into 1 inch chunks, and place into a dish. Using a mortar and pestle, crush the garlic and beans into a paste, add into the dish. Mix the ingredients and steam for 1 ½ hours. Enjoy.