Name: Mustard Pork Belly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 3g Angelica dahurica; Some Mustard; 8g ginger; 1 piece Cucumber; 3 pcs Tsaoko; 3 pcs star anise; 1 piece Dried chili; 2g pepper; 1g Cinnamon; 1 piece green pepper; 1g Bay leaf; 2ml sesame oil; 2g salt; 3g Chili oil

Mustard Pork Belly

by Kitchen that can order everything

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

I originally wanted to smoke a pork belly dipped in the sauce, but before the smoked step started, I couldn’t wait to change it into a mustard pork belly.
I won’t say much about the nutritional value of pork belly. This season is suitable for eating pork belly to warm your stomach. You might as well give it a try! "

Mustard Pork Belly

1. The first step is to forget to take pictures and borrow pictures from the Internet. After cleaning the pork belly, put it in a pot of boiling water and cook for 2 minutes, scrape off the white film on the surface, and then clean it.

2. Cut the pork belly cleaned again to remove the internal debris.

3. Boil in the cold water pot again to further clean the grease attached to the surface.

4. Put all the dry blended pork belly into a pot of cold water, bring to a boil on high heat, and simmer on low heat.

5. Add salt after one hour and simmer for another half an hour.

6. Cut the cooked pork belly into shreds.

7. Then cut some shredded green peppers and cucumbers. Friends can also cut green onions, green onions, parsley and other vegetables according to their preferences.

8. Mix in salt, chili oil, sesame oil, and mustard oil, mix well and serve.

9. Serve!

Tips:
1. The pork belly must be boiled, otherwise the taste will not be good.
2. Don't put too much salt in the cold dressing, because the cooking process has already been passed.
3. The film on the surface of the pork belly should be cleaned thoroughly, and don't be afraid of trouble, otherwise the smell will be very heavy.