Recipe of Speedy Braised Pork Belly with Preserved Vegetable

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, braised pork belly with preserved vegetable. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Braised Pork Belly with Preserved Vegetable is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Braised Pork Belly with Preserved Vegetable is something which I have loved my whole life. They are nice and they look fantastic.

The high light of this braised pork belly has to be the bag of preserved vegetables my mum brought from China for me. They have to be washed & rinsed. This recipe takes a long time to make it but it is really tasty and the meat is so tender you don't even need a knife. Mei Cai Kou Rou is succulent braised pork belly that's so soft it literally melts in your mouth, balanced by sweet crunchy pieces of sweet mustard vegetable.

To get started with this recipe, we have to first prepare a few components. You can cook braised pork belly with preserved vegetable using 21 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Braised Pork Belly with Preserved Vegetable:

1. Get For Boiling:
2. Make ready 500 gr Pork Belly
3. Get 3 slices Ginger, thinly sliced
4. Get For Marinating:
5. Get 1/2 tbsp Dark soy sauce
6. Take For Sauteing:
7. Make ready 3 tbsp Light soy sauce
8. Prepare 1 tsp Dark soy sauce
9. Take 1 tbsp Rice wine
10. Take 1 tsp Sesame oil
11. Get 1 tsp Sugar
12. Get White pepper
13. Take 50 gr Preserved vegetable
14. Make ready 2 cm Ginger, grated
15. Take 3 cloves Garlic, grated
16. Take 3 Bay leaves
17. Get 2 Star anises
18. Make ready 1-2 cup Water
19. Prepare For finisihing:
20. Get 1 tsp Corn starch
21. Get 1 stalk Green onion, chopped

This braised pork belly recipe, or dong po rou in Chinese, is a beautiful, traditional, and incredibly easy dish to make. Mei Cai Kou Rou is a recipe for braised, steamed pork belly with preserved mustard greens. This one is high on the list of Chinese comfort foods, to the point that you can find this at one. Braised with garlic and preserved mustard greens overnight with a small bunch of dried chilli just for a little baby kick in the back of the throat.

Instructions to make Braised Pork Belly with Preserved Vegetable:

1. Boiling: Put the pork belly with skin on top into the pot with thin sliced ginger, then add submerging the meat. Boil until completely cooked about 15 minutes (occasionally flip the pork belly). Take out the pork belly.
2. While it is hot, stab some tiny holes on the skin in order to let the flavor soak in more and easier to fry loose.
3. Use dark soy sauce to add color, rub it evenly on all sides.
4. Then using a strainer, dry the seasoned pork belly (with skin on top). We need to dry it until there is no moisture left on the skin.
5. While waiting, soak the preserved vegetable with hot water until soft.
6. After the pork skin is dry, fry it in a pot with a little bit oil. Place in the pork skin down. Be careful because the oil easily splashes, so tightly cover with lid. We need to fry the skin for about 5 minutes on medium low heat, then turn off the heat. Wait until the temperature decreases, then open the lid.
7. Marinating: Add dark soy sauce, light soy sauce, rice wine, sesame oil, sugar and white pepper, mix it all together.
8. Once the pork belly is cooler, slice into thick uniformed slices (about 6 mm).
9. Pour the previously made seasoning sauce on the sliced pork belly. Pour the sauce between the slices as well. Let sit so that the sauce can soak into the meat.
10. Sauteing: Wring out the water from the soaked preserved vegetable. Thinly chop them to improve texture. Heat the pan with oil, add grated ginger and garlic and saute until fragrant. Add the chopped preserved vegetable and well mixed. Add bay leaves and star anises and fry for a while. Pour the excess seasoning sauce from the meat into the pan. Add some water and simmer on low for 3-5 minutes. Take out bay leaves and star anises, set aside to be used again later. Turn off the heat.
11. Preheat oven for 300°F and place a tray with water for au bain marie.
12. Organize the pork belly neatly in a separate bowl with skin down, then spoon the cooked preserved vegetable onto the meat covering all the meat evenly. Place the bay leaves and star anises on top.
13. Cover the pork belly with aluminum foil and place the bowl into the oven, steam for approximately 30 minutes.
14. Take out the bay leaves and star anises. Pour off the broth in the bowl. Set aside.
15. Place a plate upside down over the bowl and quickly flip over.
16. Pour the strained off broth into a pot, then thicken it slightly with corn starch mixed with water.
17. Remove the bowl from the covered meat, then pour the thickened broth on top.
18. It is best to let it rest overnight in order to make the flavor soak into the meat.
19. Sprinkle on some green onion before serving. Done.

This one is high on the list of Chinese comfort foods, to the point that you can find this at one. Braised with garlic and preserved mustard greens overnight with a small bunch of dried chilli just for a little baby kick in the back of the throat. Pork Belly with Preserved Mustard Greens (Mui Choy Kau Yoke) 梅菜扣肉. COMPLETE WITH STEP BY STEP PICTORIAL GUIDE I have finally. Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a This braised pork has an intense flavor and therefore is best to eat with some Asian leafy greens such as bok Add the preserved red beancurd to the wok.

So that’s going to wrap it up for this special food braised pork belly with preserved vegetable recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!