Steamed pork belly or Mei Cai Kou Rou, is a dish of braised and then steamed pork belly, a comfort food list for the Chinese. This is definitely a specialty of Chinese pork belly recipes because the preserved mustard greens really add a flavor that is unique and very addictive. The most amazing melt-in-your-mouth experience you’ll ever have..
INGREDIENTS
3 kls Pork Belly
4 Slice Ginger
2 Star Anise
1 Bay leaves
10 g Spring Onions
10 pcs White Peppercorns
50 ml Cooking Wine
PORK MARINATE
3 tbsp Dark Soy Sauce
3 tbsp Light Soy Sauce
1 tsp White Pepper
3 tbsp Oyster Sauce
4 tsp Brown Sugar
3 tsp Cornstarch
FOR MUSTARD GREENS
200 g Preserved Mustard Greens
10 g Ginger
6 Garlic Clove
oil
3 tbsp Brown sugar
1 tsp light Soy Sauce
1 tbsp Cooking Wine
Cornstarch
PROCEDURE
Put the pork belly in a wok, and cover with cold water. Add the ginger slices, star anise, bay leaves, spring onions and wine. Bring to a boil, reduce to a simmer, and cook for 35 minutes. Take the pork out and set aside.
Heat a tablespoon of oil in the frying pan over medium heat. Brown the pork on the skin side first, and then the other sides.
Carefully slice the pork into ½-inch slices. Put into a bowl and season with dark soy sauce, light soy sauce, white pepper, oyster sauce, brown sugar and cornstarch. Marinate for 3 hours.
How to clean the preserved mustard
To prepare these dried vegetables, you need to soak them for up to 5-6 hours in a large basin, and wash them 6-7 times, until the water is completely clean. These tend to be quite sandy, and you don’t want any sand in your final dish!
If the vegetables are ready, slice them into 1 inch long. Slice the ginger into strips and mince the garlic clove.
Heat oil in a pan, Sauté the ginger until fragrant, Add in the minced garlic sauté for 1 min. Add the mustard greens, season with brown sugar, light soy sauce and wine. Stir fry the vegetables until completely dry them set aside.
In a bowl, Arrange the marinated pork belly,and the vegetables.Steam for 2 hours
over hight heat.
Remove the bowl from the steamer and carefully pour off any excess liquid into your sauce pan(you’ll use this liquid to make the sauce). Bring the liquid to a gentle simmer, and add the cornstarch to thicken it. After steaming cover the bowl with your serving plate and flip it over onto the plate.
Pour the sauce over the dish and serve. This steamed pork belly dish is glorious with a bowl of white rice!
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