Today I made a festive dish called pork belly with preserved mustard greens. (梅菜扣肉)
It is a dish I will only prepare during the festive season, and today is the 15th day of the Lunar New Year / Spring Festival.
I like the flavor of 梅菜 (méi cài), which is thoroughly infused into the pork belly, making it exceptionally tasty.
In this video, let me explain how to prepare this unique dish.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/mei-cai-ko... )
150g sweet preserved mustard green
150g salted preserved mustard green
1kg pork belly
4 pieces of ginger
2 tbsp of Shaoxing wine
2 tbsp of cooking oil
2 tbsps coarsely chopped garlic
1 tbsp coarsely chopped ginger
2 tbsps light soy sauce
2 tbsp dark soy sauce
1/4 tsp white pepper powder
2 tbsp Shaoxing wine
2 tbsp rock sugar
Method
For the preserved green mustard
- Cut off the root, separate the leaves, and wash them thoroughly.
- Change to water several times until the water is clear and clean.
- Soak it in water for about fifteen minutes to reduce its saltiness.
- Cut the preserved mustard greens into small pieces about half cm.
- Saute the coarsely chopped garlic and ginger with oil until aromatic.
- Add the preserved mustard greens and continuously stir-frying.
- Season it with light soy sauce, dark soy sauce, rock sugar, white pepper powder, and Shaoxing wine.
Deep-fried the pork belly before steaming
- Bring the water to a boil.
- Add the ginger, spring onion (green onion), Shaoxing wine, and pork. Blanch for 10 minutes.
- Remove the pork belly from the water. Then poke multiple holes in the skin side with a fork.
- Brush the skin with dark and light soy sauce, then drain the excess liquid on a wire rack.
- Deep-fry the pork belly skin side down into the oil. Remember to put the lid on as it will splatter vigorously.
- Fried the skin until golden brown and turn crispy.
Steam the pork belly
- Cut the pork into 1 cm slices.
- Marinate the pork slices with light soy and dark soy sauce for half an hour.
- Arrange the pork slices in a bowl, skin side down. Secure it with two pork slices on both sides.
- Spread the preserved mustard greens on top of the pork slices, and fill up all the crevices in the bowl.
- Press it lightly with your hand to ensure that the preserved mustard greens and pork slicers are firmly positioned.
- Pour the remaining marinade into the bowl.
- Steam the pork belly and the preserved mustard greens over medium heat for two hours.
The final touch
- After steaming, remove the liquid from the bowl and place it into a pan.
- Thicken it with some cornstarch slurry to form a gravy.
- Cover the bowl with a serving plate and turn it upend.
- Drizzle the gravy onto the pork to serve.
- Garnish with spring onion or coriander leaves to serve.
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Website: tasteasianfood.com/
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5 фев 2023
