Mei Cai Kou Rou (梅菜扣肉), or Hakka Steamed Pork Belly with Preserved Mustard Greens, is a quintessential dish of Hakka cuisine, renowned for its rich flavors and melt-in-your-mouth texture. This iconic Chinese New Year favorite boasts layers of succulent, tender pork belly interwoven with the savory, slightly tangy notes of preserved mustard greens. The careful preparation, involving meticulous blanching, steaming, and braising, results in a dish that's both visually stunning and incredibly satisfying. Its glistening, mahogany-colored surface hides a treasure trove of contrasting textures and tastes, a symphony of savory, salty, and subtly sweet sensations.
The magic of Mei Cai Kou Rou lies in its masterful balance of ingredients and cooking techniques. This seemingly complex dish is surprisingly achievable with clear instructions and a bit of patience. Ready to embark on a culinary journey that will transport you to the heart of Hakka culinary tradition? Let's dive into the step-by-step process of creating this unforgettable dish.
Tools Needed
- big pot
- fork
- paper towel
- chopsticks
- brush
- wok
- steamer
- lid
- bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pork Belly and Broth
- Place pork belly in a pot with ginger, garlic, star anise, cinnamon, dried orange peel, and scallions. Add Chinese cooking wine and water to cover. Boil, then simmer on low heat for 25 minutes.
Step 2. Prepare the Pork Belly Skin and Sauce
- Remove pork, prick the skin with a fork, and apply dark soy sauce while still hot. Let it sit until the surface is dry using chopsticks or a fan (about 20 minutes).
- Combine light soy sauce, oyster sauce, sugar, 13 spice powder (or five-spice powder), fermented tofu, Chinese cooking wine, sesame oil, and dark soy sauce. Taste and adjust.
Step 3. Fry and Braise the Pork Belly
- Heat oil to 380°F. Fry pork skin-side down until the oil starts splashing, then cover immediately to prevent splattering. Fry each side for a couple of minutes on medium-low heat.
- Place the pork in the warm broth from earlier, skin-side down, and let it soak for 40 minutes.
Step 4. Prepare Mei Cai, Assemble, Steam, and Finish
- Slice the pork into 1/4-inch thick pieces. Combine the pork with the sauce, ensuring seasoning gets between each piece.
- Soak in room temperature water for 30-40 minutes. Drain, squeeze out excess water, and then stir-fry with oil, garlic, ginger, cinnamon, star anise, and dried orange peel (or fresh orange peel). Add leftover pork broth and adjust seasoning.
- Place the pork slices in a bowl, skin-side down. Top with the prepared Mei Cai. Steam on medium-low heat for 1.5 hours.
- Remove from steamer, discard excess liquid, and thicken the remaining liquid with cornstarch water to create a light gravy.
- Flip the steamed pork and Mei Cai onto a serving plate. Garnish with baby bok choy, gravy, and green onions.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Use a lean piece of pork belly for this recipe.
- Pricking the pork skin before applying soy sauce helps the color adhere better.
- The sauce should be saltier than your usual preference.
- Cover the wok when frying the pork to protect yourself from oil splatters.
- Soaking the pork in ice water after steaming can make it easier to slice but takes longer to achieve the wrinkled skin effect.
- Substitutions for Mei Cai are available (see video for details).
Nutrition
- Calories: 600-700
- Fat: 40-50g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I substitute the preserved mustard greens (Mei Cai)?
While Mei Cai is essential for the authentic flavor, you can try using other leafy greens like bok choy or Napa cabbage as a substitute. However, the taste will be significantly different.
2. How can I make the pork belly extra tender?
Score the pork belly skin well before cooking to help render the fat and ensure even cooking. Slow cooking methods like braising help achieve maximum tenderness.
With its rich history and unforgettable flavors, Mei Cai Kou Rou is more than just a dish; it's a culinary experience. This recipe, while requiring some patience, delivers a rewarding and delicious result perfect for any special occasion or festive gathering. Enjoy the fruits of your labor and savor the authentic taste of Hakka tradition!