Flower kailan with lean pork belly

Ingredients for 2 servings:

• 250 g pork belly, without rind and bones, lean
• 200 g Kailan (Chinese broccoli) with flowers
• 1 small broccoli, just the stem
• 4 small onions, red
• 2 medium-sized garlic cloves
• 15 g ginger
• 1 Pepper, red, long, mild
• 1 m.-sized carrot(s)
• n. B. flowers and leaves
• 200 g water
• 1 tsp broth powder (mushroom bouillon, granules)
• 100 g broth (see above)
• 1 tsp XO sauce, hot
• 1 tbsp oyster sauce
• 1 tbsp tomato ketchup
• ¾ tsp tapioca flour
• 1 tbsp rice wine, golden yellow
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Two exotic side dishes served with XO sauce. Recipe from Szechuan, China.

Remove the pork belly from the package and let it thaw slightly. Trim off the outer fat and use it for another purpose. Using a sausage and bread slicer, cut the meat across the grain into approximately 8 mm thick slices and let it thaw. Set aside on kitchen paper. For the vegetables, wash the kailan and trim off all leaves at the stem except for the top two. Cut off about 1 cm of the bottom of the stems and peel the second leaf (from the bottom). Separate the leaf stalks with the midribs from the leaves and discard. For the cap cay, peel the washed broccoli stalks, cut lengthwise into approximately 3 mm thick slices, then cut these into approximately 5 mm wide strips and cut them to lengths of approximately 3 cm. Peel and roughly chop the onions, garlic cloves, and ginger. Cut off the stem of the washed bell pepper, cut open on one side, and remove the pink membranes and all seeds. From the top, cut crosswise into thin threads. To garnish, cut off both ends of the washed carrot and peel it. Score it 5 to 7 times from the top down, about 3 mm deep. Cut crosswise into about 4 mm thick slices. You will need 10 carrots. Keep the flowers and leaves on hand, if desired. For the broth, bring the water to a boil and dissolve the mushroom broth in it. Blanch the carrot flowers for 3 minutes, the kailan stalks for 3 minutes, and the leaves (which have been halved lengthwise) for 1 minute. Use the remaining broth for the sauce. Place the kailan and carrot flowers on the serving dishes. Mix all the ingredients for the sauce until smooth and set aside. Heat the sunflower oil in a pan. Fry the well-dried strips of meat until light brown on both sides. Keep them well drained and set aside. Cut the warm strips crosswise into about 3 cm wide pieces. Pour the oil from the pan into a wok and heat slightly lower. Add all the ingredients prepared for the Cap Cay and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 3 minutes. Add the meat pieces and mix briefly. Transfer the mixture to serving bowls, drizzle with the sauce and sesame oil, garnish with flowers and leaves, if desired, and serve. Enjoy.