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)
Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Granite Wok Pan: https://amzn.to/2yblXGJ
Cooking oil: https://amzn.to/2JPC8uN
Cast Iron Wok: https://amzn.to/2MvAssa
Oyster Sauce: https://amzn.to/2sZ8FIj
Peanut oil: https://amzn.to/2NJcjPi
Dark soy sauce: https://amzn.to/2NHD9XY
Cinnamon bark: https://amzn.to/2KTxws0
White peppercorn: https://amzn.to/2utv4gM
Bay leaf: https://amzn.to/2KNIr6u
Star anise: https://amzn.to/2ufrasw
Light soy sauce: https://amzn.to/2KOU90F
Sesame Oil: https://amzn.to/2takLOa
Shaoxing wine aka Chinese cooking wine: https://amzn.to/2JNa4rS
Preserved Veg (Mei Cai) https://amzn.to/2KoGZCK
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Video Rating: / 5
Hi for the Mei Chye can i use the bottle one ready to eat one
Hello! I will try to make this recipe tonite,but i only have salted muichoy.can i still use it?
That's very interesting. Thanks for ur recipe
You are my inspiration for preparing dinner for my family. Your videos are easy to follow. 🙂
keep it up mate! love your vids
The doggy is so cute.
look at that fat. so hungry
i have pommeranian but it was died 5 year ago. sadly
I love this dish, but your pets stole the show!
Hii puppy 😍😍😍
Its So Cutee So Adorable ..
Just Like My Yorkshire Terries (Jake)n Shih Tzu Puppy (Rosie (😍
Pardon Me Sir This Food Can I Simmer Than Steaming ??
Thanks For You Feedback 😀
Hi.. the mei chye u using are the saltish ones or sweet ones?
By the way Coco is beautiful.
That looks tasty !Thank you for sharing this yummy dish 👌👍👍
Your pommie has one big eye and one small eye? 😉
Haloo Roland, any plans dishing up some recipes from Amoy, my family's long lost ancestors were from that province.
Lordy. Recreated your duck recipe. Amazing. The pork belly and preserved vegetables looks delicious. Question, where would I find preserved vegetables? Are they frozen? Have you tried arrow root as a thickener yet btw?
👏👏 😋 🐕😍
Roland, you have done it again. A very methodical presentation and your step-by-step illustration makes this dish something not too difficult to try at home. Just hope I can find the correct brand of Mui Choy here in Singapore
delicious. .. we don't have preserved vegetables here though.