Ingredients
400 gms Pork Belly
10 gms Gundruk
20 ml Soy Sauce
30 gms Oyster Sauce
40 ml Chinese Cooking Wine
30 ml Sesame Oil
20 gms Chinese Five Spices
20 gms Carmel Sauce
To taste Salt
20 ml Rice Vinegar
30 gms Spring Onion
Method
- Using a wok or high walled pan set the bamboo steamer wooden chopsticks to the bottom of the pan or wok.
- Add in water till it reaches just below the bottom of the steamer wooden chopsticks. You don�t want the water to touch the bottom of your plate during the steaming process.
- Set the stove to medium-high to high heat, cover your wok or pan with a lid (unless you are using a bamboo steamer � use the bamboo lid instead) and wait approximately 10 to
- 15 minutes for it to get hot and for the steam to build up in the pan.
- Place the meat on a plate or shallow bowl and try to layer it into a single layer
- Drizzle 1 tablespoon of oil on top of the meat evenly and put it in the steamer when it is hot
- Steam for 20 /15 minutes (depending on how big the chunks of meat are)
- Once cooked, remove from steamer and add garnishes and serve hot with rice or noodle.
