Google+ Followers

Sunday, February 4, 2018

Pork Belly with Preserved Mustard Green 梅菜扣肉



Mui Choy Kau Yuk (Pork Belly with Preserved Mustard Green) is a classic Chinese party/New Year dish. 

The Pork belly in it releases enough fat to compensate dryness of the preserved mustard green, and the preserved vegetable gives the dish its signature aroma and distinct taste. 

春节快到了,做几个年菜吃吃。

今天上的这道菜是客家人团圆饭桌上不可少的梅菜扣肉。蒸得糯糯的五花肉油脂渗入梅干菜里更带出了梅干菜的香气。吃起来肥而不腻。


Ingredients:
800 g of pork belly
150 g Dried Preserved Mustard Green (Mui Choy 梅菜)
4-6 Sliced of ginger root
4 Scallion
1 tbsp of cooking wine
1/2 tsp of dark Soy sauce for coating
Oil for frying
1 Star Anise
1/2 tsp of corn starch

For the sauce:
3 tbsp of Light Soy Sauce
1 tbsp of Oyster Sauce
1 tbsp of Preserved Tofu Brine (Fu Yu 腐乳汁)
1 tbsp of cooking wine
1 tsp of Dark Soy Sauce
1 tsp of Sugar

材料:
800 克的 五花肉
150 克 梅干菜
4-6 片 姜
4 根 葱
1 大勺 料酒
1/2 小勺 老抽
1 只 大料/八角
食油
1/2 小勺 芡粉

酱汁:
3 大勺 酱油
1 大勺 蚝油
1 大勺 腐乳汁
1 大勺 料酒
1 小勺 老抽
1 小勺 糖





1. Soaked and washed the preserved Mustard Green thoroughly.

2. Cut pork belly to about 4 inches in length and add it to half a pot of water with scallions, 2 slices of ginger, 1 tbsp of cooking wine. Bring the content to boil and cook at medium heat for 10 minutes. Transfer the pork belly to a plate and pat dry with kitchen towel.

3. Rub dark soy sauce all over the pork belly. Heat 1 inch of oil in a wok/cooking pan. Fry the pork belly with the rind side down. Beware while executing this step, the oil splatter like crazy at the beginning though. I cover the pan/wok with a piece of kitchen towel to prevent being burnt.

4. Once the rinds are fried into golden brown in color, turn the pork belly and lightly fry the sides too.

5. Transfer the pork out and soak in cold water for 30 minutes.

6. Slice the pork belly into thin slices around 1 cm.

1. 把梅干菜泡温水一个小时,淘洗干净后沥干备用。

2. 五花肉切成4寸长,锅里加入半锅水、两根葱、两片姜和一大勺料酒。加入五花肉煮滚后转中火煮10分钟至5-6分熟,取出用厨房纸抹干水份。

3. 在五花肉表面抹上老抽。锅里热上一寸油,把五花肉皮朝下入锅炸,这个步骤很容易溅油,建议加盖或加张厨房纸覆盖锅面。也可以在猪皮表面用叉子插几个洞洞,可以减少溅油。

4. 肉皮炸好后可以翻面把五花肉四周也稍微炸一下。把肉取出泡凉水30分钟。泡好沥干水,切成0.8公分左右的厚片。



7. In a cooking pan, heat up 1 tbsp of oil, add ginger slices, scallion and star anise and cook for a few seconds. Add cleaned, drained preserved mustard green in and cook for few minutes.

8. Mix all ingredients under sauce in a small bowl.

9. Lay pork belly slices in a bowl, top the bowl up with preserved mustard green. Lightly press the leaves down and drizzle the sauce over preserved mustard green.

10. Cover the bowl with a plate and place it in a steamer to steam for 3 hours.  Flip the bowl over a serving plate and pour the sauce into a small saucepan. Bring the content to boil, mix corn starch with little water and add it to the sauce to thicken it.

11. Remove the bowl from serving plate, pour the thickened sauce over the dish and serve.

5. 锅里热上1大勺油把2片姜、剩下的葱段和八角/大料入锅煸炒香,加入梅干菜炒几分钟。把酱汁混匀备用。

6. 切好的肉片皮朝下摆在一口深碗里。铺上炒好的梅干菜,轻轻压压,均匀地淋上酱汁后盖上一个盘子。

7. 入蒸笼大火蒸3个小时。蒸好的梅干菜倒扣到一个盘子里,流出的汤汁倒入一口小锅里煮滚加芡粉水收浓。

8. 把碗揭开淋上收浓的汤汁即可上桌。




No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...