Mei Cai Kou Rou: A Classic Recipe

Mei Cai Kou Rou is a classic Chinese dish known for its rich flavors and melt-in-your-mouth texture. Below is a detailed guide on how to make this delicious dish at home.

Ingredients Preparation

Main Ingredients

• A large piece of pork belly (500g)

• Preserved Mustard Greens (Mei Gan Cai) 50g

• 2 scallions

• 3 cloves of garlic

• 2 Fragrant Leaves

• 2 octagonal shapes

• 3 slices of ginger

• 3 tablespoons of soy sauce

• 1 tablespoon of dark soy sauce

• 1 teaspoon of water starch powder

• 1 tablespoon rice wine

• 1 teaspoon sesame oil

• 1 teaspoon of sugar

• A pinch of white pepper

Cooking Steps

1. Prepare the Pork Belly ，place the pork belly in a pot of cold water, add ginger slices, green onion, and cooking wine. Bring to a boil and blanch for about 5-10 minutes to remove the odor. Remove and drain.

2. Prepare the Preserved Mustard Greens

Soak: Soak the preserved mustard greens in clean water for 30 minutes, rinsing several times to remove excess salt. Drain and set aside.

3. Fish out the pancetta, poke some small holes in the skin of the meat, color the meat evenly with Sriracha and let it dry.

4. Place the pork belly in a bowl and coat it evenly with light soy sauce, dark soy sauce, rock sugar, and salt.

5.Place the meat skin-side down in the frying pan over medium-low heat and fry for about 5 minutes, remembering to cover the pan promptly and pressing down firmly on the lid the whole time.

Note!!!

When frying the meat skin, you must cover the lid in time.

Otherwise, the oil will easily crumble.

6.Turn off the heat, wait for the temperature in the pan to drop, then take out the pancetta. Cool the pancetta and cut it into even 8mm thick slices.

7.Stir together the soy sauce, soy sauce, rice wine, sesame oil, sugar and white pepper to make a sauce, pour the sauce over the meat, also between the meat, marinate for a while.

8.dried Mustard Greens with water soaked soft, fished out, drained and chopped, put the ginger paste, garlic paste into the pan and stir-fried, put the fragrant leaves, star anise stir-fried,pour the marinated meat sauce, simmer for 3-5 minutes, turn off the fire, the leaves and star anise fish out!

9.The marinated meat, according to the meat skin down in a neat row in the bowl, boiled dried vegetables evenly spread on the meat, and then put on the fished out of the leaves and star anise, into the steamer steam 1 1/2 hours, take out the vegetables buckle meat, pick off the leaves and star anise

10.Pour the soup from the dried vegetable meat into another bowl, add the water starch and cook until it thickens, take a plate, fasten it over the bowl with the dried vegetable meat, quickly invert it, uncover the bowl with the dried vegetable meat and pour the thickened soup over it

Tips

1. turn the pancetta over from time to time while cooking;

2. make sure to poke small holes in the skin of the pancetta to make it easier to get the flavor in, and to make it looser when frying later;

3. when frying the pork skin, always remember to cover the lid of the pot, be careful of crumbling oil, and hold the lid of the pot down the whole time, and after turning off the heat, wait until it cools down before opening the lid of the pot;

4. to the meat coloring soy sauce did not put in the ingredients picture, coloring soy sauce with how much according to your actual use of the size of the meat to.

5.It's best to let steamed pork with preserved mustard greens sit overnight before eating, as it will be more flavorful.