Mei cai kou rou (pork belly with preserved vegetables ) is a big meat dish that is especially suitable for Chinese New Year banquets.
It has become a top priority for banquet guests because of its bright red color, thick and tangy soup, and rich and luxurious meaty flavors.
Even though we can now have access to a variety of novelty and creative dishes, there are still dishes specially made for festive gatherings.
Pork belly, when properly cooked, very tender (not tough) and juicy (not greasy).
This dish which is known as mui choy kau yuk is full of meaty aromas and has a rich flavor.
After being pan-fried and steamed, mixed with the broth of mustard greens and vegetables, you will see why this is such a popular dish for the holidays.
Along with the combination of rice dishes, this is guaranteed to please everyone!
- 1) 500g Pork belly
- 2) 50g of Dried Mustard Green
- 3) 2 Green Onions,
- 4) 3 Garlic Cloves
- 5) 3 Bay Leaves
- 6) 2 Star Anise
- 7) Small Piece of Ginger
- 8) 3 tablespoons of Light Soy Sauce
- 9) 1 teaspoon of Dark Soy Sauce,
- 10) 1 teaspoon of Corn Starch
- 11) 1 tablespoon of Rice Wine
- 12) 1 tsp Sesame Oil
- 13) 1 tsp White Pepper
- 14) 1 tsp Sugar
How to cook pork belly (meicai kourou) chinese style
Step 1: Clean the pork belly, place with ginger in a pot, add boiled water for about 15 minutes until the meat is fully cooked.
Step 2: Remove and poke some small holes in the skin with a toothpick
Step 3: After using dark soy sauce to color the meat evenly, let it sit and let it dry. (this is extra soy sauce, not the 1 tablespoon from the ingredients list)
Step 4: Heat oil in a pan. Put the pork skin down into the pan, and slowly bring the heat up.
Step 5: Remember to put the lid on tightly.
When cooking, make sure you secure the lid tightly. The oil will begin to pop and could cause serious injury or fire.
Don’t try to do that.
Step 6: Turn off the heat, wait for the temperature in the pan to fall, and then remove the pork belly.
Step 7: Pork belly is left to cool and cut into uniform 8mm thick pieces.
Step 8: Mix all the liquid ingredients, along with the white pepper and sugar, and stir.
Step 9: Pour the sauce between the meat slices, and let it marinade whilst you prepare the rest.
Preparing The Broth:
Step 1: Rehydrate the mustard greens in water, strain, and cut up.
Step 2: Heat up some oil in a pan, add ginger, garlic, and sauté.
Step 3: Add the mustard greens, bay leaves, and star anise. Stir.
Step 4: Pour in the sauce from the pork and cook for 3-5 minutes (don’t add the pork yet)
Step 5: Turn off the heat and remove the bay leaves and star anise.
Steamed pork belly Method.
Step 1: Take the pork belly skin down in a deep bowl.
Step 2: Pack the mustard greens over the pork, and add bay leaves and star anise on top.
Step 3: Steam in the steamer for one and a half hours.
Step 4: Take out the dish and remove the star anise and bay leaves.
Step 5: Strain out the liquid into another bowl.
Step 6: Boil the liquid with corn starch until it has thickened.
Step 7: Take a plate, place over the top of the pork and greens bowl, and flip quickly to transfer.
Step 8: Add the thickened broth over the top.
Step 9: Sprinkle cut green onion over the top.
Step 10: Serve with a bowl of rice, and enjoy!!
– Tips –
1. When you start cooking pork belly in water with ginger, remember to turn it over from time to time.
2. Pork must have small holes on the skin of pork belly, which is convenient for flavoring, and it can be fried more evenly.
3. When frying the pork skin, remember to cover with a lid. Be careful, and be sure to hold the lid during the whole process. After the heat is turned off, wait until it cools before reopening the lid.
4. I haven’t put dark soy sauce in the ingredients for the pork belly. How much of this is according to how much pork you actually use.
5. You can marinade the pork overnight, it will have much more flavor.
6. You can make two or three bowls at a time, put it into the freezer and save for another time. When you want to eat it again, just re-steam it.