Mei Cai Kou Rou (Steamed Pork Belly With Preserved Mustard Greens)

Mei Cai Kou Rou is a popular dish and one of the many 'comfort food' for the Chinese.  This is a dish that needs a little bit more effort in the preparation and cooking.  The preserved mustard green needs to be thoroughly washed and soaked, as some are rather salty.  I prepare the initial stage of washing and soaking a day ahead and left them in the fridge.  So, on the day of cooking it is not so tedious.  Let me share with you this recipe, which is more traditional in a way.  The additional steps are worth the effort....

Ingredients: (serves 4)

430g. mei chai/preserved mustard

430g. pork belly (skin on)

Water (enough to cover the pork belly)

3 slices ginger

1 star anise

1 1/2 tbsp. cooking oil

1 tsp. dark soy sauce, plus 1 tbsp. (divided)

1 tbsp. rock sugar/granulated sugar

1 tsp. ginger (minced)

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. Shaoxing wine

3/4 cup water

Cornflour mixture (mix 1/2 tsp. cornflour with 1 tbsp. water)

Chicken stock granules (for seasoning the final dish, if needed - I did not add)

Methods:

• thoroughly washed and soaked mei chai/preserved mustard a few times, squeezed dry and cut into small pieces.

• In a dry wok, fry the mei cai (without using oil), for 2-3 minutes, remove it into a plate and set aside.  
• Put pork belly in a pot and cover with water.  Add ginger slices and star anise.  Bring to a boil, reduce to simmer and cook 35 minutes.  Dish out the pork belly and place it onto a plate.  
• Heat 1 tbsp. oil in a clean wok using medium heat.  Brown pork skin first, followed by all sides.  Once browned, add 1 teaspoon  dark soy sauce and 1 tablespoon of water, and carefully coat the pork in the liquid.  Turn off heat and let pork cool in the wok.  Once cooled slice pork into 1/2" slices, arrange them neatly in the bottom of a shallow heat-proof bowl.  
• In the same wok used for searing the pork belly, heat the wok using medium-low heat and add another half tablespoon of oil, then add the rock sugar.  Cook until sugar melts (do not use too high heat or else the sugar will be burnt and it will taste bitter) and turns a caramel color.  Add minced ginger and cook until fragrant, then add in mei cai and stir-fry for a few minutes.  Add 1 tablespoon dark soy sauce, 1 1/2 tablespoon light soy sauce, 1 1/2 tablespoon Shaoxing wine and 3/4 cup water.  Bring to a boil and taste for correct seasoning; add dash of chicken stock granules if needed.  Turn off the heat.  Spoon the mei cai over the pork belly in the bowl and spread evenly to cover all the pork.  Put bowl into a steamer and steam for 75 minutes.

• Remove the bowl from the steamer and carefully pour off any excess liquid into a small pan.  Bring to gently simmer and add cornflour mixture to thicken.
• Cover the bowl of pork with a serving plate and flip it over onto the plate.  Pour the sauce over the dish and serve with a bowl/plate of freshly cooked rice.

This yummylicious recipe is adapted from 'The Woks Of Life' with some adjustments to suit my cooking preferences.