Simplified way to cook Braised Pork Belly with Preserved Mustard 梅菜扣肉

Braised pork belly with preserved mustard 梅菜扣肉. A simplified one pot version.
Marinate 300g of sliced pork belly with 1 tbsp dark soya sauce, 1 tbsp Chinese wine, 1/2 tbsp sesame oil, white pepper and 1 tbsp corn flour. Mix well and refrigerate for an hour.
We used the sweet Hong Kong Shek-O 梅菜王 preserved mustard. Soak about 200g of the preserved mustard in water for an hour. Then strain and wash the vegetables to remove excess salt and dirt. Cut into smaller chunks.
Heat up 1 tbsp of lard oil in a wok. Add 2 sticks of cinnamon and 2 star anise. Fry for a couple of minutes to release the fragrance. Add 3 finely diced shallot, 4 peeled whole garlic and 5 slices of ginger. Fry for a few minutes.
Then add the preserved mustard and the marinated pork. Fry and stir everything together.
Next, add 600 ml water. Season with 1 tsp dark soya and 1 tsp oyster sauce. Add a dash of black pepper and bring it to a boil. Then cover the pot and let it simmer for 45 minutes to an hour.
Make a slurry solution of 1 tbsp corn flour and 4 tbsp water. Add the slurry gradually until the sauce thickens and has a nice sheen.
To finish, simply pour everything into a plate and garnish with a sprig of parsley.

[@yokeliew8550]

Simple and delicious 👏

[@emisadiaz8563]

This was my favorite food back in Taiwán.