 |
| Steamed pork neck with dry Pakchoi |
I always like the texture of pork neck
(cheek in reality), sort of will never fail in any type of cooking. Today I
tried steaming it with dry Pakchoi, normally used in making soup. This is like
a variation of the traditional dish with salted preserved mustard, but much milder
in taste.
 |
| pork cheek |
1. Cut pork cheek into 1/2 cm slices,
season with rice wine, soy sauce, brown sugar and white pepper for half an
hour.
2. Soak dry pakchoi to soften, cut into
bite size pieces.
 |
| Steamed pork neck with dry Pakchoi before steaming |
3. Arrange pork evenly around a bowl, pour
in any sauce left, pack the middle with dry pakchoi.
4. Steam for half an hour, turn upside down
to serve.
No comments:
Post a Comment