梅菜扣肉

Name: 梅菜扣肉
Cuisine: American
Ingredients: Salty mei cai; Sweet mei cai; Pork belly. Buy one slab and cut after cooking; Sugar; msg; Fish sauce; Oyster sauce; Dark soy sauce; Ginger; Garlic; https://www.theburningkitchen.com/braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou/; https://thewoksoflife.com/mei-cai-kou-rou-pork-belly/

Ivy Seng @ivyseng

梅菜扣肉

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Ingredients

Salty mei cai
Sweet mei cai
Pork belly. Buy one slab and cut after cooking
Sugar
msg
Fish sauce
Oyster sauce
Dark soy sauce
Ginger
Garlic
https://www.theburningkitchen.com/braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou/
https://thewoksoflife.com/mei-cai-kou-rou-pork-belly/

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Steps

1

Soak mei Cai for half day at least to get rid of sand. Soak til the colour change
2

Squeeze dry and cut into strips
3

Fry pork belly til brown.
4

Slice once done
5

Coat with dark soy sauce
6

Stir fry veggie with garlic and ginger. Add fish sauce, sugar, oyster sauce and dark soya sauce. Add water slowly. It’s supposed to be dry not wet.
7

Put belly on plate and use veggie to cover it. Steam for 1.5-2hours. Til meat is soft.
8

Can add a little bit of Shao Xing wine