梅菜扣肉 Mei Cai Kou Rou

This has always been a home cooked favorite of mine – a traditional Hakka comfort food. I never guess there was so much preparation work required to cook this but I am glad I tried and managed to recreate a taste close to my mum’s version of this dish.

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Ingredients (Serving Size: 2-3) 

  • 150 gm salty mei cai
  • 150 gm sweet mei cai
  • 500 gm Pork Belly  – Cut to pieces
  • 1/2 tsp dark soya sauce to marinate pork
  • 3-5 cloves of garlic peeled – I used black garlic
  • 2 slices of ginger
  • 2 star anise

Sauce

  • 1/2 tbsp dark soya sauce
  • 1/2 tbsp light soya sauce
  • 1 tbsp Shaoxing Huatiao wine
  • 20 gm rock sugar
  • 300ml water

Steps

Mei Cai

  • Rinse sweet and salty mei cai to get rid of impurities until water runs clear.
  • Blanch mei cai in boiling water for a few minutes. Rinse and soak in water for another 10 min.
  • Remove mei cai and squeeze dry. Chop mei cai into cubes of 1 cm and set aside.

Pork Belly

  • Blanch pork belly in boiling water for 3-5 mins. Rinse in cold water, pat dry with paper towel.
  • Marinate pork belly with dark soya sauce for at least half an hour.
  • Shallow fry the pork belly on both sides in wok pan. Alternatively, use airfryer to fry pork for 5-10 min.
  •  Drain oil and plunge pork belly in cold water in 10 min.
  •  Dry and set aside for later

Fry Seasoning

  • Use pork oil from browning meat to fry the garlic cloves, ginger and star anise until fragrant. Add in mei cai and fry for a few minutes. Afterwhich, add Sauce and simmer for 30 minutes.

Start the Braise

  •  Arrange pork belly at the bottom of steaming bowl and cover with mei cai. Cover with lid or foil and steam for 1 hour.

 

Recipe from Noobcook

http://www.noobcook.com/mei-cai-kou-rou/2/

 

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