Stir Fry Salted Mustard Green with Pork Belly
I can't remember when was the last time I cooked this appetising dish. Lately, with the terrible haze covering Kuala Lumpur, my appetite too, was rudely affected. Was scratching my head as to what to cook to bring back some sort of cravings ... something salty, spicy and fatty might just do the trick.Got myself a packet of preserved salted mustard green (the type with some leaves) and here goes ... 300 gm pork belly (cut into bite size portions) - marinate with a little dark soya sauce, light soya sauce, white pepper, sea salt, pinch of sugar and a dash of sesame oil. 3 cloves of chopped garlic. 5 thin slices of old ginger. 3 bird eye chili (sliced, seeds removed). 1 packet salted mustard green - soaked in water to rid access saltiness, drained and sliced thinly. (Squeeze dry by hand)
- Heat wok without any oil, drain all access water from salted mustard green and fry till dry and slightly crunchy. - Take it out of the wok and cool. (The process above is to maintain its crunchiness) - Heat work and drizzle a little olive oil, throw in the chopped garlic, ginger and chili. Stir a while and dump in the cut up pork belly, fry until pork turn slightly brown (juices all sealed in). - Add in the salted mustard green and continue to fry for another 10 minutes, adding a little hot water to keep it from drying up. (This dish has a little gravy) - Sea salt, sugar and light soya sauce to taste. - Serve with steaming white fluffy basmathi rice.