Tuesday, May 26, 2015

Hakka Mei Cai Kou Rou 梅菜扣肉 (Pork Belly with Preserved Vegetables) Recipe

Here's a very presentable, stunning dish that you can make to impress your loved ones who are fans of Pork or Salted Vegetables!

My first attempt I tried simmering the pork but it ended up drying out. Deary is impressed with this second attempt, though - he said it tasted perfect! There are so many versions all with or without different ingredients out there; The below is what I've come out with after studying a few recipes and adjusting based on my experience. Do give it a try, and hope you like it too!


Recipe for 4-5 portions
Pork Marinate Ingredients
600g to 650g sliced Pork Belly
3 tablespoons of Dark Soya Sauce
5 tablespoons of Light Soya Sauce
2 tablespoons of Sugar
1 tablespoon of Shao Xing Wine (Cooking Wine)
1 teaspoon of Five Spice Powder

  1. Rinse and dry the Pork Belly and slice into 1cm thick slices.
  2. Mix and combine the marinade.
  3. Arrange the meat in a ziplock bag pour in the marinade.
  4. Put it in the fridge to marinate overnight or at least for 30mins over the counter.


Mei Cai 梅菜 base Ingredients
300g Sweet Mei Cai 梅菜 (Sweet Preserved Green Mustard)
150g Salted Mei Cai 梅菜 (Drained weight, packed weight 200g)
3 tablespoons Vegetable Oil
8 cloves of diced Garlic

  1. Rinse the Mei Cai under running water for about 10 minutes.
  2. Soak the Mei Cai for at least 6 hours, rinsing and changing water every 2 hours.
  3. Diced the Salted Mei Cai. Slice the Sweet Mei Cai into 1.5cm strips. Squeeze them dry.
  4. Heat up a wok, add oil and diced Garlic and pan fry the mei cai over low heat until it is dry and slightly brown and releases its' fragrance/aroma.

Assembling / Plating / Presentation next:
  1. When the Mei Cai is cooked, place it in a deep steaming plate or bowl, evenly flattening it.
  2. Arrange the marinated sliced Pork Belly on top of the Mei Cai (as shown).
  3. Pour all the marinade over the Pork Belly.
  4. Put it in a steamer and steam for 2 hours or until meat is tender.
  5. Remove from heat and serve hot.

It's delicious!


Enjoy~

Notes:
- The preparation of the Mei Cai is critical from soaking to changing water to rinsing. This is to get rid of the saltiness of the Mei Cai and the sands/dirt it might carry. Taste a small portion to make sure it is not salty.
- Sweet & Salted Mei Cai can be adjusted to your liking.
- If you're adding Yam in between the Pork, ensure it is thinly sliced so it would not overpower this dish.
- If you're changing this recipe to simmer (over rice or in slow cooker), add 1 Litre of chicken or pork broth and let it simmer over low heat for 2 hours.

Varieties that we have created:
1. Hakka Mei Cai Kou Rou with Yam 梅菜芋头扣肉 (Preserved Vegetables with Pork Belly & Yam)
This version is very popular. Just add 5mm thin slices of yam in between the pork, however double the base marinade. We'll make this one day when we have guests that will help us eat as we're not big fans of yam.

Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~

1 comment:

  1. Is the salty mei cai used also called giam chye?

    ReplyDelete