Name: Mei Cai Kou Po
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 50g Mei Cai; 1 tsp salt; 1 tablespoon Soy sauce; 1 piece star anise; 1 tsp pepper; 2 tablespoons Cooking Wine; 1 tsp Oyster sauce; 1 Shallots; 1 tsp Sugar

Mei Cai Kou Po

by Mercury girl

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

After two days of steaming, the pork belly is really fat but not greasy! Super recommend everyone to buy more fat and less lean meat! Because this is the essence of Mei Cai Kou Po! When steaming, the aroma of plum vegetables and the combination of various sauces will slowly penetrate into the pork belly. During the steaming process, the oil and water are also slowly steamed out. Therefore, when the pork belly is inverted, the pork belly is naturally Mei Cai fragrant, fat but not greasy!

Mei Cai Kou Po

1. Put the pork belly in cold water, heat it to boiling, skim the blood foam, add the shallots, star anise, pepper, cooking wine, turn to medium heat and cook for 10 minutes

2. Take out the cooked pork belly, pat lightly soy sauce on each side, and dry; add oil and fry the pork belly on all sides in a hot pan until golden

3. After taking it out, soak in cold water for 1 hour until the skin is wrinkled; take out the soaked pork belly, cut into slices, and spread on the bottom of the bowl with the skin side down; soak the dried plums in warm water for 20 minutes, then heat the pan to add the light soy sauce Add in, salt, sugar and oyster sauce, and stir-fry the soaked dried plums

4. Spread it on top of the pork belly; then wrap the bowl with tin foil and steam it on the pot for 1 hour. Let it dry naturally, and steam for another hour the next day.