Easiest melt-in-your-mouth Chinese pork belly recipe

Easiest melt-in-your-mouth Chinese pork belly recipe
The most melt-in-your-mouth Chinese pork recipe Mei Cai Kou Rou is a Hakka specialty dish. Because it is difficult to prepare, this dish is often reserved for rare occasions such as Lunar New Year. Although we've made two other videos to show you how to quickly make alternative variations of this dish at home, we've decided to stick to the traditional way for your choosing and for you to decide. determined. Decide which method you want to use. I personally recommend this method during Lunar New Year or special occasions because the dish not only tastes better but also looks better. To get a piece of pork belly that melts in your mouth, you need to steam it for a long time on the stove, so try putting the meat in a pressure cooker to shorten the cooking time.
Cuisine: Asian Dishes
  • Poached pork belly
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  • 600g (21.16 oz) pork belly
  • 1 thumb-sized young ginger
  • 2 tablespoons Chinese rice wine
  • After you have poked holes into the pork belly skin, coat it with premium dark soy sauce before frying it.
  • Marinated pork belly
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  • 1.5 tablespoons oyster sauce
  • 1.5 tablespoons light soy sauce
  • 2 tablespoons premium dark soy sauce
  • 1 teaspoon five spice powder
  • 1 teaspoon sugar
  • 125ml (4.23 fl oz) water
  • A few dashes of white pepper
  • Stir fried preserved vegetables
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  • 1 pinkie-sized cinnamon bark
  • 1 star anise
  • 300g sweet preserved mustard (mei cai)
  • 4 cloves garlic
  • 4 slices young ginger
  • 0.5 teaspoon sugar
  • 1 tablespoon light soy sauce
Nutrition Information
Serving size: 5 people


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