Hakka Affairs Council

Innovative Hakka Cuisine

Tricolor Cabbage and Pork Belly

Tricolor Cabbage and Pork Belly
Tricolor Cabbage and Pork Belly
  • Created by: Luo Mingda of Xiang Jiang Restaurant, Huang Mingchao of Xiang Yan Restaurant, and Jiang Cuiling and Jiang Zenghua of Da Jiang Wu Restaurant
  • Ingredients: Pork, dried cabbage
  • Seasonings: Soya paste, minced garlic, chili peppers, soy sauce, star anise

A. First sauté the minced garlic, chili peppers, and star anise until fragrant. Then add the soya paste and broth to turn it into a marinade.
B. After marinating the pork belly, put soya paste in the extra marinade and then use it to marinate the dried cabbage. Put the pork belly slices in a bowl, and then put the dried cabbage in the bowl. Steam for 40 minutes.
C. Cut loofah and bitter gourd into thin slices and boil them in water. Then use these and flat noodles wrapped in chives to decorate the sides of the dish.

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