Braised Pork With Preserved Vegetable in Soy Sauce Poached Sliced Beef in Hot Chili Sauce

A classic Chinese steamed pork with preserved mustard, is a very popular Chinese party dish--Mei Cai Kou Rou. Pork belly provides plenty fat which moisten the preserved vegetables and arouse the strong odour.

We commonly make this dish for family unit part, usually steam a big batch each time. It can match with almost every type of staple food in Prc including congee, steamed rice, steamed buns and noodles. Another reason why we usually make large batches is the the best flavor comes in the second 24-hour interval after the re-steaming.

Another important ingredient for this dish is the preserved mustard we call Mei Cai (梅菜). In Red china, we are able to notice moistened preserved mustard merely information technology might be unavailable outside China. However, you can purchase dried preserved mustard. Attempt to search the highest quality as the lower quality mei cai may contain lots of sand, which will either cost a long washing time or spoil your final dish.

Ingredients

• 800g pork belly (effectually ii lb.)
• 200g moistened preserved mustard (or 5 oz. dried mei cai, soaked and done thoroughly)
• dark soy sauce for coating
• ane small pollex ginger
• ii green onions
• 1 tbsp. cooking vino
• h2o equally needed
• oil for frying
• 1 tbsp. minced ginger
• 2 star anises
• 2 bay leaves
• 1 tsp. Sichuan peppercorn
• ii tsp. cornstarch +1 tbsp. water

Sauce

• 3 tbsp. low-cal soy sauce
• ane tbsp. dark soy sauce
• 1 tsp. saccharide
• ¼ tsp. Chinese five spice pulverization (or white pepper)
• 1 tsp. sesame oil

Instructions

Add pork belly in a pot with enough common cold water, add dark-green onion, slices of ginger, ½ teaspoon of Sichuan peppercorn and 1 tablespoon of cooking vino. Bring the content to a humid and so simmer for 20 minutes. Then transfer the pork belly out and Poke as many holes as possible on the rind. Those pocket-sized holes tin bring the rind enough wrinkles.

Then castor dark soy sauce on the surface of the pork abdomen cube and set aside for fifteen minutes. Cascade oil in a pot (recommend 2 cm oil level). Bleed with kitchen paper and fry the pork abdomen cube with rind downside.  Cover a lid at the beginning so you won't get yourself burnt by the hot oil. Fry for 6-viii minutes and so slightly fry the other sides besides.

Transfer the pork belly out and soak in warm water for at least thirty minutes until the rind becomes slightly soft.

Cut the pork belly into 0.8 cm thick large slices. Lay those slices in the steaming bowls.

Soak the mei cai with cold water and wash carefully. Bleed and set bated. Add effectually i tablespoon of oil in wok, fry minced ginger until aromatic, identify Mei Cai in and fry until dry.

Mix all the sauce ingredients in a small bowl. Acme the pork belly slices with mei cai and place ane bay leafage, 1 star anise and 4-6 sichuan peppercorns on top in each steaming bowls. We make 2 bowls this time. Drizzle the sauce evenly.

Set upwardly the steamers and steam for one.5 hours to 2 hours. Then pour the sauce out so we tin thick them in the next step. Bring the sauce to a gentle simmer, and add the cornstarch to thicken it. Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve.

Note: You can make a stock along with the steaming process.

• 800 g pork belly ,around 2 lbs
• 200 one thousand moistened preserved mustard ,or 5 oz. dried mei cai, soaked and washed thoroughly
• dark soy sauce for coating
• 1 small pollex ginger
• 2 greenish onions
• one tbsp. cooking wine
• water as needed
• oil for frying
• i tbsp. minced ginger

Sauce

• 3 tbsp. light soy sauce
• 1 tbsp. nighttime soy sauce
• one tsp. carbohydrate
• ¼ tsp. Chinese five spice powder ,or white pepper
• 1 tsp. sesame oil
• 2 star anises
• 2 bay leaves
• 1 tsp. Sichuan peppercorn

• Add pork belly in a pot with enough cold h2o, add spring onions, slices of ginger, ½ teaspoon of Sichuan peppercorn and 1 tablespoon of cooking vino. Bring the content to a boiling and then simmer for 20 minutes. And so transfer the pork abdomen out and Poke every bit many holes equally possible on the rind. Those small holes can bring the rind plenty wrinkles.

• And then brush dark soy sauce on the surface of the pork belly cube and ready aside for fifteen minutes. Pour oil in a pot (recommend 2 cm oil level). Bleed with kitchen newspaper and fry the pork belly cube with rind downside. Cover a lid at the showtime so yous won't become yourself burnt by the hot oil. Fry for six-8 minutes and and then slightly fry the other sides too.

• Transfer the pork belly out and soak in warm water for at least 30 minutes until the rind becomes slightly soft.

• Cutting the pork belly into 0.eight cm thick large slices. Lay those slices in the steaming bowls.

• Soak the mei cai with common cold h2o and wash advisedly. Drain and set aside. Add together effectually 1 tablespoon of oil in wok, fry minced ginger until effluvious, place Mei Cai in and fry until dry.

• Mix all the sauce ingredients in a small bowl.

• Elevation the pork belly slices with mei cai and place ane bay leaf, one star anise and 4-6 sichuan peppercorns on acme in each steaming bowls. We make two bowls this time. Drizzle the sauce evenly.

• Ready the steamers and steam for 1.5 hours to 2 hours. Then pour the sauce out so we tin thick them in the adjacent step.

• Bring the sauce to a gentle simmer, and add the cornstarch to thicken it.

• Encompass the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve.

Calories: 1143 kcal | Carbohydrates: 9 yard | Protein: 22 g | Fatty: 112 g | Saturated Fat: 39 thou | Cholesterol: 144 mg | Sodium: 1309 mg | Potassium: 890 mg | Fiber: 2 grand | Sugar: ii g | Vitamin A: 215 IU | Vitamin C: ii.ii mg | Calcium: 58 mg | Iron: 3 mg

This dish is expert with steamed rice or you can simply top the pork slices over noodles.

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Source: https://www.chinasichuanfood.com/mei-cai-kou-rou-steamed-pork-with-preserved-mustard/

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