Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, pork belly with preserved sweet mei cai. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pork Belly with Preserved Sweet Mei Cai is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Pork Belly with Preserved Sweet Mei Cai is something which I have loved my entire life.

Place the Mei Cai mixture on top of the pork belly slice, and press down gently with the back of a spoon. A decent serving of my Mei Cai Kou Rou counts about. Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. According to wikipedia, Hakkas are Han Chinese people whose ancestral homes are mainly in the hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou.

To begin with this recipe, we have to 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 it.

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

1. Get 300 g Pork belly cut into cubes
2. Make ready 300 g preserved sweet mein cai
3. Get 1 cinnamon stick
4. Get 2 star anise
5. Take Few slices of young ginger
6. Get 8 cloves garlic
7. Get 6 cloves minced shallots
8. Make ready 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. Prepare 2 tsp sugar

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. Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine.

Instructions 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.

Add the ginger slices and star anise. Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. This pork belly with preserved mustard greens (mei cai) is one of the signature dishes of Hakka cuisine and heartiest food in China. It has a lot of similarity with the version that originated from Zhejiang Province. But the main difference is the preserved vegetables.

So that is going to wrap this up with this special food pork belly with preserved sweet mei cai recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!