There are many familiar ingredients and condiments inside a Hakka-Chinese kitchen. These items include “all-purpose soy sauce, dark soy sauce, Chinese rice wine, fresh ginger, garlic, various cuts of pork, tofu, bean sauce, fresh vegetables and long grain rice” (Anusasananan, 247 ). There are many more ingredients in a Hakka-Chinese kitchen that are used but those ten ingredients are the norm.
List of ingredients in my family's pantry
Pork belly and preserved mustard/vegetables
This is a very common Hakka-Chinese dish and it is eaten commonly among Hakka people and Cantonese people alike.
- Pork belly
- Preserved vegetables/mustard
- Light/All purpose soy sauce
- Dark soy sauce
- Cooking wine
- Brown/Rock sugar
- Soak preserved mustard for approx. 1 hour
- Drain the excess water from the preserved vegetable with a strainer
- Dice the preserved mustard
- Stir-fry the diced mustard in a wok while adding all purpose soy sauce, dark soy sauce and cooking wine for approx. 5 mins
- Put it on a plate and set it aside
- Boil the pork belly in hot water until the meat is medium done
- Let it cool down and tenderized the pork skin.
- Coat the entire pork belly with dark soy sauce. Apply extra on the skin.
- Heat the wok with vegetable oil and deep fry the pork belly until the pork skin is crispy.
- Take it out of the wok and let it cool down. Then, cut into approx 1.5cm thick slices
- Using a large bowl, put the pork belly and marinate it with all purpose soy sauce, dark soy sauce, salt, sugar, garlic and cooking wine for approx. 15 minutes
- After marinating the pork belly, put the pork belly onto a plate before covering it with preserved mustard.
- Steam it for 1 hour and it's ready to serve.