https://www.copymethat.com/r/rFyD2WEW5/braised-pork-belly-with-meigan-cai-mei-g/
108902499
CeDlrss
rFyD2WEW5
2024-05-19 21:10:13
Braised Pork Belly with Meigan Cai (梅干菜焖肉)
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Braised Pork Belly with Meigan Cai (梅干菜焖肉) is a much simpler version of Mei Cai Kou Rou (梅菜扣肉). Both are well-known dishes from Shaoxing, China, and they are equally scrumptious.
I grew up only aware of this braised version, as it was a common home-cooked dish, and we never ate out in restaurants. Mei Cai Kou Rou, on the other hand, has been more “elevated,” so to speak. I think that due to its more delicate presentation, it’s more often seen on restaurant menus.
Nevertheless, both of these dishes are very festive and equally crowd-pleasing, especially around this time of year—with Chinese New Year celebrations on the horizon.
PREP: 45 minutes.
COOK: 1 hour 15 minutes.
TOTAL: 2 hours.
I grew up only aware of this braised version, as it was a common home-cooked dish, and we never ate out in restaurants. Mei Cai Kou Rou, on the other hand, has been more “elevated,” so to speak. I think that due to its more delicate presentation, it’s more often seen on restaurant menus.
Nevertheless, both of these dishes are very festive and equally crowd-pleasing, especially around this time of year—with Chinese New Year celebrations on the horizon.
PREP: 45 minutes.
COOK: 1 hour 15 minutes.
TOTAL: 2 hours.
Ingredients
- 1 ½ pounds skin-on lean pork belly
- (cut into 1" pieces)
- 3 cups meigan cai (dried preserved mustard greens)
- 2 tablespoons neutral oil
- 35 g rock sugar (or 2 ½ tablespoons granulated sugar)
- 2 star anise
- 3 slices ginger
- ¼ cup Shaoxing wine
- 2 tablespoons light soy sauce
- 1 ½ teaspoons dark soy sauce
- 4 cups water
Steps
Directions at thewoksoflife.com
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