Categories: Pork
Ingredients
- 700g pork belly
- 2 tbsp dark sauce
- 3 tbs oyster sauce
- 1 tbs soy sauce
- 1 tbs ketchup
- 1 tbs of Hua Tiao wine or other good alcohol
- 1/2 tsp pepper
- 1 small lump rock sugar
- pinch of of salt
- 2 bulbs of garlic
- 2 large slices of ginger
- Some people add 5 spice powder, cloves or star anise. It's up to you. My children don't like the taste of these, so I omitted them.
Directions
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Wash the pork and blanch it in boiling water for about 1 min. This will remove odour and ‘clean’ the meat. Allow it to dry.
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Using the tip of a knife, poke the skin side of the pork. Make many superficial pokes.
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In a skillet, heat up some oil (I added a splash of sesame oil to my vegetable oil). Pan fry the pork all sides for about 1min each, especially the skin. Make sure the meat is lightly browned.
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Allow to cool and drain of excess oil.
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Cut meat into slices of about 1cm thick and about 5cm wide. Put them together with all the ingredients and mix throughly till well coated.
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Leave in fridge to marinate for at least 3 hours. I marinated mine for 5 hours.
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When ready to cook, remember to take the chill off the meat first.
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Place meat in a plate or tray. Discard all the garlic and ginger, but pour the marinate sauce over the pork. I used a pressure cooker, so I placed the meat in a metal baking tin and pressure steamed for only 40mins. The meat was really tender by then. However, if you are using the conventional method of steaming, I think you would need to steam for at least 1 1/2 hours to get the meat really tender.
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Just before eating, steam the mantou for 5-8mins until soft and hot. Put a pork slice in each mantou (like a burger!) and drizzle with some sauce. Eat immediately.