Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pork belly with preserved sweet mei cai. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Place the Mei Cai mixture on top of the pork belly slice, and press down gently with the back of a spoon. Once cooked, drain off the gravy into a bowl, then invert the steaming dish over a deep serving dish of a similar size or slightly larger, so the pork belly skin faces upwards.

Pork Belly with Preserved Sweet Mei Cai is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Pork Belly with Preserved Sweet Mei Cai is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have pork belly with preserved sweet mei cai using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pork Belly with Preserved Sweet Mei Cai:

1. Get 300 g Pork belly cut into cubes
2. Get 300 g preserved sweet mein cai
3. Prepare 1 cinnamon stick
4. Get 2 star anise
5. Get Few slices of young ginger
6. Make ready 8 cloves garlic
7. Prepare 6 cloves minced shallots
8. Prepare 1 tbsp light soy sauce
9. Take 1 tbsp dark soy sauce
10. Make ready 2 tbsp oyster sauce
11. Take 2 tbsp Chinese rice wine
12. Make ready 2 tsp sugar

My grandparents were from Meixian formerly known. Mei Cai Kou Rou: Recipe Instructions. Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise.

Steps to make Pork Belly with Preserved Sweet Mei Cai:

1. Blanch pork belly with hot water for 5 mins. Cut into desired size. Marinate with 1 tbsp soy sauce, 1 tbsp dark soy sauce and 1 tbsp Chinese rice wine for 1 hour.
2. Soak the sweet mein cai in water for 2 hours. Wash clean the vegetables.
3. Stir fry all the aromatics until fragrant and add in the sweet mein cai. Stir fry till the mein cai a bit dry and add in pork belly.
4. Continue to toss the ingredients in the wok and add in water just enough to cover the ingredients. Add in all the seasoning and 2 more tbsp of Chinese rice wine. Adjust taste with sugar and salt.
5. When the water starts to boil, cover the lid and set to low medium heat and simmer for 40 minutes. Then add in cornstarch solution, garnish with spring onions and serve.

Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. It's a traditional Chinese dish called mei cai kou rou (梅菜扣肉), which is essentially pork belly braised in a dark, umami-rich gravy of preserved mustard greens and soy. It's a pretty traditional Hakka-Chinese dish, and is a staple in quite a few Chinese restaurants in Malaysia. It rarely gets cooked in my household though, since we're not of Hakka descent.

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