PRESERVED MUSTARD RECIPES

Name: Mei Cai Kou Rou (Steamed Pork with Preserved Mustard)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 800 g pork belly ( ,around 2 lbs); 200 g moistened preserved mustard ( ,or 5 oz. dried mei cai, soaked and washed thoroughly); dark soy sauce for coating; 1 small thumb ginger; 2 green onions; 1 tbsp. cooking wine; water as needed; oil for frying; 1 tbsp. minced ginger; 3 tbsp. light soy sauce; 1 tbsp. dark soy sauce; 1 tsp. sugar; 1/4 tsp. Chinese five spice powder ( ,or white pepper); 1 tsp. sesame oil; 2 star anises; 2 bay leaves; 1 tsp. Sichuan peppercorn

MEI CAI KOU ROU (STEAMED PORK WITH PRESERVED MUSTARD)

Mei Cai Kou Rou (Steamed Pork with Preserved Mustard) image

Mei Cai Kou Rou

Provided by Elaine

Categories Main Course

Total Time 260 minutes

Prep Time 20 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 17

Ingredients

800 g pork belly ( ,around 2 lbs)
200 g moistened preserved mustard ( ,or 5 oz. dried mei cai, soaked and washed thoroughly)
dark soy sauce for coating
1 small thumb ginger
2 green onions
1 tbsp. cooking wine
water as needed
oil for frying
1 tbsp. minced ginger
3 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tsp. sugar
1/4 tsp. Chinese five spice powder ( ,or white pepper)
1 tsp. sesame oil
2 star anises
2 bay leaves
1 tsp. Sichuan peppercorn

Steps:

Add pork belly in a pot with enough cold water, add spring onions, slices of ginger, 1/2 teaspoon of Sichuan peppercorn and 1 tablespoon of cooking wine. Bring the content to a boiling and then simmer for 20 minutes. Then transfer the pork belly out and Poke as many holes as possible on the rind. Those small holes can bring the rind enough wrinkles.
Then brush dark soy sauce on the surface of the pork belly cube and set aside for 15 minutes. Pour oil in a pot (recommend 2 cm oil level). Drain with kitchen paper and fry the pork belly cube with rind downside. Cover a lid at the beginning so you won’t get yourself burnt by the hot oil. Fry for 6-8 minutes and then slightly fry the other sides too.
Transfer the pork belly out and soak in warm water for at least 30 minutes until the rind becomes slightly soft.
Cut the pork belly into 0.8 cm thick large slices. Lay those slices in the steaming bowls.
Soak the mei cai with cold water and wash carefully. Drain and set aside. Add around 1 tablespoon of oil in wok, fry minced ginger until aromatic, place Mei Cai in and fry until dry.
Mix all the sauce ingredients in a small bowl.
Top the pork belly slices with mei cai and place 1 bay leaf, 1 star anise and 4-6 sichuan peppercorns on top in each steaming bowls. We make two bowls this time. Drizzle the sauce evenly.
Set up the steamers and steam for 1.5 hours to 2 hours. Then pour the sauce out so we can thick them in the next step.
Bring the sauce to a gentle simmer, and add the cornstarch to thicken it.
Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve.

Nutrition Facts : Calories 1143 kcal, CarbohydrateContent 9 g, ProteinContent 22 g, FatContent 112 g, SaturatedFatContent 39 g, CholesterolContent 144 mg, SodiumContent 1309 mg, FiberContent 2 g, SugarContent 2 g, ServingSize 1 serving

MEI CAI KOU ROU (STEAMED PORK WITH PRESERVED MUSTARD)

Mei Cai Kou Rou (Steamed Pork with Preserved Mustard) image

Mei Cai Kou Rou

Provided by Elaine

Categories Main Course

Total Time 260 minutes

Prep Time 20 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 17

Ingredients

800 g pork belly ( ,around 2 lbs)
200 g moistened preserved mustard ( ,or 5 oz. dried mei cai, soaked and washed thoroughly)
dark soy sauce for coating
1 small thumb ginger
2 green onions
1 tbsp. cooking wine
water as needed
oil for frying
1 tbsp. minced ginger
3 tbsp. light soy sauce
1 tbsp. dark soy sauce
1 tsp. sugar
1/4 tsp. Chinese five spice powder ( ,or white pepper)
1 tsp. sesame oil
2 star anises
2 bay leaves
1 tsp. Sichuan peppercorn

Steps:

Add pork belly in a pot with enough cold water, add spring onions, slices of ginger, 1/2 teaspoon of Sichuan peppercorn and 1 tablespoon of cooking wine. Bring the content to a boiling and then simmer for 20 minutes. Then transfer the pork belly out and Poke as many holes as possible on the rind. Those small holes can bring the rind enough wrinkles.
Then brush dark soy sauce on the surface of the pork belly cube and set aside for 15 minutes. Pour oil in a pot (recommend 2 cm oil level). Drain with kitchen paper and fry the pork belly cube with rind downside. Cover a lid at the beginning so you won’t get yourself burnt by the hot oil. Fry for 6-8 minutes and then slightly fry the other sides too.
Transfer the pork belly out and soak in warm water for at least 30 minutes until the rind becomes slightly soft.
Cut the pork belly into 0.8 cm thick large slices. Lay those slices in the steaming bowls.
Soak the mei cai with cold water and wash carefully. Drain and set aside. Add around 1 tablespoon of oil in wok, fry minced ginger until aromatic, place Mei Cai in and fry until dry.
Mix all the sauce ingredients in a small bowl.
Top the pork belly slices with mei cai and place 1 bay leaf, 1 star anise and 4-6 sichuan peppercorns on top in each steaming bowls. We make two bowls this time. Drizzle the sauce evenly.
Set up the steamers and steam for 1.5 hours to 2 hours. Then pour the sauce out so we can thick them in the next step.
Bring the sauce to a gentle simmer, and add the cornstarch to thicken it.
Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve.

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