Sayur Asin
This is definitely my favourite of all the dishes that my Oma taught me to make. It began with her making batches for me and freezing them in old floral margarine boxes. I’d just them out of the freezer and microwave them. It was the first time I actually felt like I could feed myself
Ingredients:
Belly pork Pickled Mustard Green (or other similar pickeld veg) Rice Water Soy Sauce The main thing that most people will struggle with this dish is working out exactly what the hell pickled mustard green is. So to save you some hassle; it can be bought at almost any Chinese super maket here’s what it will look like:
Method:
1. Cut off the fatty bits of your belly pork, chop it up into cubes, fry in a sauce pan in a bit of oil for around 5 mins. I will sometime add a bit of soy sauce at this point, but it’s not essential. Then add some water, put lid on the pan and cook for roughly 20 mins.
2. Make some rice
3. Meanwhile open your mustard green, make sure you pour the liquid in to a cup to save for later. Chop up the mustard green and add to the pan with the pork belly after it has been cooking for around ten mins.
4. When the dish is almost done add the cup of liquid from the mustard green to the mix.
5. Eat with rice. You want it to be a bit soupy and if you want to do it properly having it with some Hula Hoops/Skips/Ready Salted Crisps
