Recipe of Award-winning Pork Belly with Preserved Sweet Mei Cai
Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Perfect Pork Belly with Preserved Sweet Mei Cai. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork Belly with Preserved Sweet Mei Cai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Belly with Preserved Sweet Mei Cai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork Belly with Preserved Sweet Mei Cai is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pork Belly with Preserved Sweet Mei Cai estimated approx 45 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Pork Belly with Preserved Sweet Mei Cai using 12 ingredients and 5 steps. Here is how you cook that.
Simple and delicious home cook dish. Sweet Mein Cai is a preserved vegetable comes from mustard plant and can be found in Chinese grocery stores. It adds umami flavour to this recipe.
Ingredients and spices that need to be Make ready to make Pork Belly with Preserved Sweet Mei Cai:
- 300 g Pork belly cut into cubes
- 300 g preserved sweet mein cai
- 1 cinnamon stick
- 2 star anise
- Few slices of young ginger
- 8 cloves garlic
- 6 cloves minced shallots
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Chinese rice wine
- 2 tsp sugar
Instructions to make Pork Belly with Preserved Sweet Mei Cai
- Blanch pork belly with hot water for 5 mins. Cut into desired size. Marinate with 1 tbsp soy sauce, 1 tbsp dark soy sauce and 1 tbsp Chinese rice wine for 1 hour.
- Soak the sweet mein cai in water for 2 hours. Wash clean the vegetables.
- Stir fry all the aromatics until fragrant and add in the sweet mein cai. Stir fry till the mein cai a bit dry and add in pork belly.
- Continue to toss the ingredients in the wok and add in water just enough to cover the ingredients. Add in all the seasoning and 2 more tbsp of Chinese rice wine. Adjust taste with sugar and salt.
- When the water starts to boil, cover the lid and set to low medium heat and simmer for 40 minutes. Then add in cornstarch solution, garnish with spring onions and serve.
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