Ingredients
250 g (about 1/2 lb) pork belly, 100 g (about 3.5 oz) preserved Tianjin cabbage (a type of fermented Chinese cabbage).
Seasonings
25 g (about 2 tablespoons) pickled chili peppers, 25 g (about 2 tablespoons) vegetable oil, 25 g (about 2 tablespoons) Shaoxing wine, 25 g (about 2 tablespoons) soy sauce, 2 g (about 1/2 teaspoon) salt, 8 g (about 1 tablespoon) fermented black beans, 8 g (about 1 tablespoon) ginger, 8 g (about 1 tablespoon) scallion.
Instructions
1. Boil the pork in plain water until cooked through, then remove and wipe the skin dry with a clean cloth, brushing on some soy sauce; wash the preserved mustard greens and cut into small pieces; cut the pickled chili peppers into short sections; slice the ginger and scallions.
2. Heat a wok over high heat, add enough vegetable oil, and when the oil is nearly boiling, place the pork skin-side down and fry until deep golden brown. Let it cool, then slice the meat into thin pieces about 7 cm (2 3/4 inches) long.
3. Place the meat skin-side down in the bottom of a bowl, arranging the slices in a shingle pattern like fish scales. Drizzle with cooking wine and soy sauce, add salt, then scatter in about 5 fermented black beans, 2-3 sections of pickled chili peppers, and the preserved mustard greens. Steam for 2 hours, then invert onto a serving plate. This dish is savory, aromatic, rich in flavor yet not greasy.