Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. According to wikipedia, Hakkas are Han Chinese people whose ancestral homes are mainly in the hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou. My grandparents were from Meixian formerly known as Meihsien, a district of Meizhou City, in northeastern Guangdong Province, China. What about yours?
Refer to the ingredient list below or go to our website here
spicenpans.com/pork-belly-pres... for your easy reference.
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Ingredients:
Serves 6 - 8 pax
Ingredients for pork belly blanching step
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420g of pork belly
1 thumb size ginger - sliced
1 teaspoon of white peppercorn
1.5 teaspoons of salt
1 piece of cinnamon bark
1 piece of bay
2 pieces of star anise
1/2 teaspoon of cloves
Marinade ingredients
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2 tablespoons of oyster sauce
2 tablespoons of low sodium light soy sauce
1.5 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine)
1 teaspoon of sugar
1 tablespoon of sesame oil
1/2 cup of water
Other ingredients
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3 - 4 cloves of garlic
300g of mei cai / preserved vegetables
1 tablespoon of dark soy sauce (to marinate cooked pork)
Cornstarch solution (as sauce thickener)
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2 авг 2018
