Roast Pork Belly with Pickled Mustard

Roast Pork Belly with Pickled Mustard 1

Today’s short culinary piece features some leftover Roast Pork Belly with Crackling steamed with Pickled Mustard to make a small dish suitable for a dim sum type meal. Today, I used a Commercially Packaged Pickled Mustard I quite like, but one could easily use a Home-made Pickled Mustard Greens instead.

The process consists only of putting slices of the belly in a suitable dish along with the pickle and then steaming for about twenty minutes or so. Here, I also added a little chopped red pepper for a nice visual appeal as well. I was a little disappointed with the pickle as it was a bit dark, having been in my store cupboard for quite a while, but it still tasted the same as it usually does and I think the overall appearance wasn’t too bad.

Steaming pork crackling changes it so that it is no longer crispy but the new texture is still delightful in a rich, unctuous sort of way and I often use leftovers this way. For serving, I made up a dipping sauce made with chili oil sweetened with sugar and just a dash of sesame oil. It occurred to me afterward that I could have drizzled this over the pork and pickle before steaming and I think I will do it that way next time…

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