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Dinner 2026

liuzhou

By liuzhou
in Cooking

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Honkman

Honkman

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Steamed Pork Belly with Pickled Mustard Greens from “Phoenix Claws and Jade Trees” and Stir-Fried Water Spinach with Chile and Sichuan Pepper from “Land of Plenty” - pork belly is first parcooked in water, marinated with dark soy sauce and then the skin quickly deep fried. Afterwards, the sliced pork belly is steamed with meigan cai, garlic cloves, cooking wine, dark and regular soy sauce and sugar. The sauce is thickened at the end with tapioca starch.

Ong choy is stir-fried with dried chilies and szechuan peppercorns and finished with toasted sesame oil. Served over riceIMG_5828.thumb.jpeg.ad21e3a07976f5ee7c677a4e801fcf8e.jpeg

Two Foodies - One Journey
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