The dried cabbage itself has no outstanding flavor, but after being cooked with the pork belly, the dried cabbage absorbs all the essence of the pork belly. Under the dual effects of gravy and lard, it becomes crispy, fragrant, soft and waxy. The meat surpasses the flavor of meat and becomes the protagonist of the dish.

Ingredients

Cantonese dried cabbage, pork belly, oil, light soy sauce, dark soy sauce, tomato sauce, rock sugar

Method/ Steps

Soak the dried vegetables, wash out the gravel, cut off the roots and cut them into sections for later use.

Cut the pork belly into cubes.

Add a little oil to the pot, add an appropriate amount of rock sugar and stir-fry until caramel color, add pork belly and stir-fry until the meat is oily and the surface is colored.

Put the dried vegetables into the pot, put the pork belly on the surface, add light soy sauce, dark soy sauce, tomato sauce, rock sugar, then add an appropriate amount of water to basically cover the ingredients, and cook over high heat Open, turn to low heat and simmer slowly until the meat is crispy and tender.

After the meat is crispy and tender, use high heat to reduce the soup slightly.