Hello Reader,

Tonight, I’m cooking pork belly in the pressure cooker and stir-frying some cabbage.

Ingredients

Pork belly

• Pork belly
• Chinese five-spice powder
• Master stock
• Dry sherry
• Soy sauce
• Sesame oil
• Water

Cabbage

• Shredded drumhead cabbage
• Minced garlic
• Minced ginger
• Finely chopped shallot
• Finely chopped spring onion (white portion)
• Julienned carrot
• Julienned daikon radish
• Monosodium glutamate (MSG)
• White peppercorns
• Black peppercorns
• Coriander seeds
• Peanut oil
• Sesame oil
• Soy sauce
• Dry sherry
• Cornflour
• Water
• Coriander
• Red chilli
• Spring onion

Instructions

Pork belly

1. Add the pork belly, Chinese five-spice powder, master stock, dry sherry, soy sauce, sesame oil, and water to the pressure cooker.
2. Seal the lid and cook for 30 minutes.
3. Remove the pork belly and slice with a sharp knife.
4. Set aside what will not be eaten in this meal and refrigerate.

Cabbage and final plating

1. Heat a wok
2. Add in some peanut oil and sesame oil and swirl it around the cooking surface of the wok.
3. Toss in the aromatic ingredients and cook until fragrant
4. Add in the cabbage, carrot, and daikon radish and stir-dry
5. As the cabbage wilts, add in the soy sauce and dry sherry
6. Stir-fry and add some MSG to taste
7. Toss in the pork belly strips
8. Stir-fry the pork into the vegetables
9. Pound the white and black peppercorns and the coriander seeds in a mortar with your thick heavy pestle. Pound them as hard as you can. Give them a good pounding.
10. Season further with the pounded pepper and coriander seeds.
11. If necessary, add a slurry of cornflour, soy sauce, and water to thicken the sauce.
12. Turn off the heat and add the garnish vegetables
13. Transfer everything to a bowl
14. Give thanks to the Lord
15. Eat with chopsticks and a spoon

If you try this recipe and like it, please let me know.

If you want to see more recipes, check out the food blog Facebook banned, viz., Yummy Lummy.