Mei Cai Kou Po

Name: Mei Cai Kou Po
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Pork belly; 1 bag Dried plum; 4 cloves garlic; 2 pcs star anise; 3 tablespoons Soy sauce; Some salt; Some Chicken Essence; Some starch; Some Cooking oil

by Tasty Magic Food Y

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Pork with salted vegetable (English name: Pork with salted vegetable), a traditional Han Chinese dish, belongs to the Hakka cuisine.
Meicai buckle meat has a unique shape, generous and decent, the color is red and oily, the soup is thick and delicious, the buckle meat is fat but not greasy, and the food is soft and mellow.
Mei Cai is golden in color, has a tangy aroma, sweet and refreshing, not cold, not dry, not damp, not hot, it absorbs the oil and soup of pork belly, the flavor is immediately enriched, and the pork belly has the fragrance of Mei Cai, which complements each other. Rotten and fragrant, tastes salty and slightly sweet.

Ingredients

250g Pork Belly
1 bag Dried Plum
4 cloves Garlic
2 pcs Star Anise
3 tablespoons Soy Sauce
Some Salt
Some Chicken Essence
Some Starch
Some Cooking Oil

Mei Cai Kou Po

1. Dried plums are soaked in clean water for about half an hour, and washed without impurities;

2. Wash the pork belly, cut it into large pieces, put it in the boil, remove it while it is hot, and smear some dark soy on the meat slices for color; (you can use a toothpick to pierce the holes first to make it easier to taste)

3. Pour edible oil into the pot and heat it to 50% heat. Use kitchen paper to absorb the excess moisture of the pork belly. Put the pork skin down and fry it into the pot to make golden brown. When the meat slices burst, remove the oil and set aside;

4. After the fried pork belly is cooled in cold water, cut into 0.8cm thick slices;

5. Leave the bottom oil in the pot, add the minced garlic and star anise and stir fry to get a fragrance;

6. Stir-fry the plum for a while, add light soy sauce, dark soy sauce, sugar, and salt to taste, pour in an appropriate amount of broth, cover and simmer for 10 minutes;

7. Spread a layer of plum vegetables on the bottom of the bowl, and then place the sliced pork belly;

8. Finally, pour the remaining Mei Cai into a bowl and steam in a steamer for 80 minutes. Drain the soup first, add water and starch to the pot to thicken the juice until thick, then pour the plum and pork belly in the bowl into the plate, and finally pour the soup together. The sauce is fragrant, and the sweet and savoury gold medallion pork is ready!