Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. According to wikipedia, Hakkas are Han Chinese people whose ancestral homes are mainly in the hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou. My grandparents were from Meixian formerly known as Meihsien, a district of Meizhou City, in northeastern Guangdong Province, China. What about yours?
Refer to the ingredient list below or go to our website here
http://spicenpans.com/pork-belly-preserved-veg/ for your easy reference.
We would like to give special thanks to La Gourmet & Greenpan for letting us try out their high quality wok & pans in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
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on behalf of Spice N’ Pans
Serves 6 – 8 pax
Ingredients for pork belly blanching step
420g of pork belly
1 thumb size ginger – sliced
1 teaspoon of white peppercorn
1.5 teaspoons of salt
1 piece of cinnamon bark
1 piece of bay
2 pieces of star anise
1/2 teaspoon of cloves
2 tablespoons of oyster sauce
2 tablespoons of low sodium light soy sauce
1.5 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine)
1 teaspoon of sugar
1 tablespoon of sesame oil
1/2 cup of water
3 – 4 cloves of garlic
300g of mei cai / preserved vegetables
1 tablespoon of dark soy sauce (to marinate cooked pork)
Cornstarch solution (as sauce thickener)
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Bay leaf: https://amzn.to/2KNIr6u
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Shaoxing wine aka Chinese cooking wine: https://amzn.to/2JNa4rS
Preserved Veg (Mei Cai) https://amzn.to/2KoGZCK
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