Pork Belly With Preserved Mustard Greens | 梅菜扣肉, Hakka Mei Cai Kou Rou
3.9 هزار بار بازدید -
4 سال پیش
-
Pork Belly With Preserved Mustard
Pork Belly With Preserved Mustard Greens or 梅菜扣肉 is another dish that brings back memories of my grandmother's cooking. This seems to be a more popular dish in the restaurants and coffeeshops then the Steamed Pork Belly with Taro from my previous video.
There is a complicated way of making this dish, that involves seasoning and frying the pork, frying the mustard greens or Mei Chai, assembling the dish and steaming it for an hour and a half.
The easier way, which I am showing you here, is to braise everything in 1 pot.
It takes half the time, half the effort but retains the full flavour and taste that you would expect from it.
This is how you make easy 梅菜扣肉 or Pork Belly with Mustard Green.
Ingredients:
500g pork belly
1 tsp dark soy sauce
1 tsp five-spice powder
150g sweet preserved mustard green (tian mei cai)
150g salted preserved mustard green (xian mei cai)
8 cloves garlic, roughly chopped
8 slices ginger
1 tsp sugar
2 Tbsp oyster sauce
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
120ml Chinese cooking wine
There is a complicated way of making this dish, that involves seasoning and frying the pork, frying the mustard greens or Mei Chai, assembling the dish and steaming it for an hour and a half.
The easier way, which I am showing you here, is to braise everything in 1 pot.
It takes half the time, half the effort but retains the full flavour and taste that you would expect from it.
This is how you make easy 梅菜扣肉 or Pork Belly with Mustard Green.
Ingredients:
500g pork belly
1 tsp dark soy sauce
1 tsp five-spice powder
150g sweet preserved mustard green (tian mei cai)
150g salted preserved mustard green (xian mei cai)
8 cloves garlic, roughly chopped
8 slices ginger
1 tsp sugar
2 Tbsp oyster sauce
2 Tbsp light soy sauce
1 Tbsp dark soy sauce
120ml Chinese cooking wine
4 سال پیش
در تاریخ 1399/04/18 منتشر شده
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