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
- Add the pork belly, Chinese five-spice powder, master stock, dry sherry, soy sauce, sesame oil, and water to the pressure cooker.
- Seal the lid and cook for 30 minutes.
- Remove the pork belly and slice with a sharp knife.
- Set aside what will not be eaten in this meal and refrigerate.
Cabbage and final plating
- Heat a wok
- Add in some peanut oil and sesame oil and swirl it around the cooking surface of the wok.
- Toss in the aromatic ingredients and cook until fragrant
- Add in the cabbage, carrot, and daikon radish and stir-dry
- As the cabbage wilts, add in the soy sauce and dry sherry
- Stir-fry and add some MSG to taste
- Toss in the pork belly strips
- Stir-fry the pork into the vegetables
- 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.
- Season further with the pounded pepper and coriander seeds.
- If necessary, add a slurry of cornflour, soy sauce, and water to thicken the sauce.
- Turn off the heat and add the garnish vegetables
- Transfer everything to a bowl
- Give thanks to the Lord
- 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.
