650 g pork belly with skin on
125 g preserved mustard (mei cai)
4 tsp sugar
1 tbsp dark soy sauce
2 tbsp peanut oil for frying
Parboil pork belly in boiling water for 5 minutes, wash in cold water and pat dry.
Coat with the dark soy sauce.
Heat oil in pan and brown the pork belly on all sides. Cut the browned pork belly into 10mm slices. Place pork belly in a dish with upturn edges. Set aside.
Soak preserved mustard in cold water, wash and rinse to remove all grits and sand.
Cut the vegetable into 20mm sections and mix in the sugar.
Spread the preserved mustard on top of the pork belly.
Bring water to a rolling boil.
Put the dish in a steamer and steam for at least 2 hours over medium heat.
Check for water from time to time and add boiling water if the steaming water is drying up.