Mei Cai Kou Rou
Mei Cai Kou Rou is also called steamed pork with preserved mustard. It is a traditional dish belong to Cantonese cuisine. It tastes salty and sweet, fat but not greasy.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
- 250g pork belly
- 50g dried preserved mustard greens Soak and rinse well in advance
- 1 ginger
- 1 green onion
- 2 star anise
- 2 bay leaves
- 2 tablespoons dark soy sauce
- 1/2 tablespoon sugar
- 1 tablespoon pepper
- 2 tablespoons light soy sauce
- 2 tablespoons beer
Cook the pork belly with ginger, star anise and bay leaves in a wok. Transfer cooked pork belly in a bowl. Pour 2 tablespoons of dark soy sauce and marinate it for 10 minutes.
Use a toothpick to drill holes in pork skin and drain water. Heat a wok with oil, and stir-fry the pork belly until golden.
Add 1 tablespoon of pepper, 1/2 tablespoon of sugar, 2 tablespoons of light soy sauce and 2 tablespoons of beer in a bowl.
Cut the pork belly into slices. (keep the bottom glued together)Put it in a steaming bowl and pour 1/2 bowl of sauce mixture on it. Spread a layer of sauce on the surface of pork belly and place pigskin side down.
Cut the dried preserved mustard greens into sections. Heat a wok with oil again, and stir-fry the dried preserved mustard greens well. Add the rest of the sauce in the wok.
Transfer the dried preserved mustard greens in the steaming bowl. Steam them in a steamer for about an hour. Serve it.