Hearty dishes for the belly

Pork belly dishes are tasty and easy to cook. They also make for a delicious meal.

STEAMED SALTED PORK BELLY WITH RICE WINE

400g pork belly

1 tbsp salt

150ml Chinese rice wine 20g old ginger, smashed 1 stalk spring onion

1 litre water

Mustard dipping sauce (optional) 2 tbsp dry mustard or mustard sauce 2 tbsp red wine vinegar Adequate soft brown sugar 1 egg yolk

1 tsp chilli flakes

2 tbsp sour cream or crème fraiche

Put water, ginger and spring onion in a saucepot. Bring to a boil over high heat.

Add in pork belly and boil for 20 minutes over medium high.

Next, cover the pot with a lid and poach the pork in the hot water over low heat for 15–20 minutes or until meat is just cooked. Dish out and leave to cool completely.

Rub salt all over the cooked meat and place in a ceramic bowl.

Pour in rice wine and allow meat to marinate overnight in the refrigerator.

Remove salted pork belly from the marinating liquid.

Place on a steaming plate and steam in high heat for 10–15 minutes. Drain and cut into thick slices.

For the dipping sauce: Combine all ingredients in a small bowl.

Stir to mix well.

Sprinkle over with chopped spring onion and coriander leaves.