ZheJiang Mei Cai Men Rou (Chinese Preserved Mustard Stew Pork Belly) 浙江梅菜焖肉

Ever Heard of ZheJiang Chinese Preserved Mustard Stew Pork Belly?

Often we heard of the Hakka Mei Cai Kou Rou, but in fact in China, there is the ZheJiang style of this dish where they stew it instead of steaming it like the Hakka people. Identical ingredients usage but with differing outcome. The ZheJiang style of cooking this dish is stewing it and reducing the gravy to a silky consistency. This style of cooking produce a much more intense and concentrate flavors. If you are to ask me which one I prefer, honestly, I love both as they both have different characteristic. Check it out and let me know which one is your preference! (Check the Hakka Mei Cai Kou Rou here!)

Lead Time – 120 minutes

Serve 3

Ingredients

  • 400g of pork belly with skin
  • 200g of Chinese preserved mustard
  • 4 tbsp of sugar
  • 2 tbsp of soy sauce
  • 1 tbsp of shao xing wine
  • 1 clove of star anise
  • 800ml of water
  • 4 tbsp of cooking oil
  • chopped spring onion to garnish

Preparation

  1. For the pork belly, blanch whole slab of pork belly for 10 minutes. Then cut into cubes of approximately 1 inches X 2 inches.
  2. To sear pork belly, preheat cooking oil in pan. Turn off heat and add blanched pork belly in. Sear pork belly at medium heat and use the pan cover to protect yourself from popping hot oil. Once you have crispy edges, turn off heat and transfer pork belly to container.
  3. For the Chinese preserved mustard, rinse off the salt in a bowl of water twice. Then soak in water for 2 hours or more. After soaking, remove from water and cut into uniform sizes.
  4. Prepare the rest of the ingredients.

Cooking

  1. With the left over oil from searing pork belly, add Chinese preserved mustard and pan fry to aromatic fragrance.
  2. Then add sugar and caramelize at low heat.
  3. Switch to high heat and then as quickly as possible, add soy sauce, shao xing wine and then water.
  4. Add star anise into stew.
  5. Bring to a full boil then reduce heat to a simmer.
  6. Keep covered and simmer for 90 minutes.
  7. After 90 minutes, remove star anise and separately transfer pork belly, Chinese preserved mustard and gravy into container.

Plating

  1. With a clean plate, begin place pork belly at the center of the plate.
  2. Gently place Chinese preserved mustard around the pork belly.
  3. Then spoon some gravy over the pork belly and in a heap drizzle some of the gravy at the side of the plate.
  4. As garnish, sprinkle some chopped spring onion and serve.

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