Monday, May 2, 2016

Braised Pork Belly with Preserved Chinese Mustard (梅菜炆猪肉)



Without oil, fry the preserved vegetables until dry

Fry the meat until it turns opaque



Ingredients:
454g preserved chinese mustard (梅菜干)
630g pork belly, cut into pieces
3 shallots, minced
3 cloves garlic, minced
1 big knob ginger, minced
2 dried chillies
1/2 tbsp sugar
3 tbsp cooking oil
water

Marinade for pork:
1 tbsp Chinese cooking wine
1 tbsp Worcestershire sauce
3 tbsp light soy
3 tsp dark soy
1 tsp sesame oil
1 tsp corn flour
1/2 tsp pepper

  • Marinate the pork belly for at least 2 hours.
  • Wash the preserved chinese mustard thoroughly (to get rid of the sand) and soak for at least an hour, changing water every 20 minutes.  Drain and squeeze dry.  Cut into small pieces.
  • Heat up a wok and fry the preserved vegetables (without oil) until dry.  Remove and set aside.
  • Heat oil in the wok and saute minced shallots, garlic, ginger and dried chillies until aromatic. Add in marinated meat and fry until meat turns opaque.  Then toss in the preserved vegetables. Continue frying until well combined.  Add in sugar and enough water to cover the meat and vegetables.
  • Bring to the boil then lower the heat and simmer for about one and a half hour or until everything has softened and sauce has reduced. 

10 comments:

  1. Looks good, is it a Hakka dish? Would be wonderful with plain white porridge!

    ReplyDelete
    Replies
    1. Hi Cheah, I am not sure if it is a Hakka dish but it sure is delicious with plain congee.

      Delete
  2. Hi Veronica, your meat dishes are so tempting. This one is very homey and favourite of most families. I bought a packet of dried mei kan cai from Tulou Fujian. Yet to cook it. Perhaps, I can use this recipe. Thanks for sharing.

    ReplyDelete
    Replies
    1. Hi Kimmy, looking forward to your dish. Please also show us the pack of dried veg from Tolou Fujian as I've never seen it before.

      Delete
  3. I really miss eating this so much, this looks so delicious!

    ReplyDelete
    Replies
    1. I guess this dish reminds us of home.

      Delete
  4. Veron, you never fails to amaze me...love all your dishes and have kiv them all :) I just cook your braised yam and beancurd skin...so delicious and I have linked you. thanks for the sharing. Love this dish too..my hubby favorite...mui choy yok ...kiv this too

    ReplyDelete
    Replies
    1. Thanks a lot Elin. Glad you like it.

      Delete
  5. Hi Veronica,

    May I know if the preserved veg is the sweet ot salted version?

    Thanks!
    April

    ReplyDelete
    Replies
    1. Hi April I used the sweet preserved veg. But I soaked it to reduce the sweetness.

      Delete

Thank you for visiting my blog. I always love reading your thoughts and comments!

Related Posts Plugin for WordPress, Blogger...