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62 lines
2.5 KiB
Markdown
62 lines
2.5 KiB
Markdown
# How to Make Mei Cai Kou Rou
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Mei Cai Kou Rou is elegantly presented, with a rich, glossy reddish-brown color and a thick, savory sauce. The pork is tender and flavorful, without being greasy.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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* Pork belly
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* Preserved mustard greens (Mei Cai)
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* Five-spice powder
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* Cooking oil
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* White sugar
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* Dark soy sauce
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* Light soy sauce
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* Millet peppers
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* Minced garlic
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* Table salt
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* Chicken bouillon powder
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## Measurements
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Per serving:
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* Pork belly: 200 g
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* Preserved mustard greens: 30 g
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* Five-spice powder: 2 g
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* Cooking oil: 300 ml
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* White sugar: 5 g
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* Dark soy sauce: 30 ml
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* Light soy sauce: 20 ml
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* Millet pepper: 1
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* Minced garlic: 10 g
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* Table salt: 2 g
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* Chicken bouillon powder: 2 g
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## Instructions
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* Soak the preserved mustard greens in clean water for 1 hour.
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* Heat 50 ml of cooking oil in a pan. Place the whole pork belly skin-side down into the pan for 1 minute, then remove it. [Optional]
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* Add boiling water to the pan, place the pork belly inside, and boil on high heat for 20 minutes (until a chopstick can easily pierce the meat). Remove the pork belly.
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* Evenly coat the surface of the pork belly with dark soy sauce, five-spice powder, and white sugar. Let it marinate for 15 minutes.
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* Heat oil in a pan, add the pork belly, and deep-fry over medium heat until both sides are golden brown (3-5 minutes).
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* Heat oil in a clean pan, add the preserved mustard greens, followed by millet peppers, minced garlic, chicken bouillon powder, and table salt. Stir-fry until the moisture in the greens has evaporated.
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* Slice the pork belly (0.5-1 cm thick), place it in a large bowl, and sprinkle the dried mustard greens on top.
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* Steam over medium heat for 45 minutes.
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* Place a plate upside down over the large bowl containing the pork belly, and invert the bowl to transfer the pork belly onto the plate.
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## Additional Notes
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* I discovered that crispy-skinned pork belly is incredibly delicious during the preparation process!
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* If you prefer less sweetness, you can omit the white sugar without affecting the main process.
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* The duration of the second-to-last step can be adjusted according to personal preference.
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* Stir-frying the dried mustard greens until dry helps them absorb oil later on (my guess).
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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