It comes in this form if you look at it from the side:. There are a few different ways to marinate the meat. We use red fermented bean curd for our recipe, but you can adjust the marinade to suit your liking. If you want a sweeter kick, increase the sugar to 2 tbsp and melt it over a low heat until it forms caramel, then brush it over the skin before spreading on the other mixed sauces.
We like to keep the flavor profile of our Mei Cai Kou Rou simple by just using garlic as the main aromatic, but some recipes also call for others including star anise, dried chili and green Sichuan peppercorns. I prefer it without the extra flavors so that I can really taste the mustard greens.
Of course, this is entirely up to personal taste so add the aromatics in to your liking. Prepare the mustard greens by rinsing it in cold water. Repeat this 10 times or until the water runs clear, then let it soak for 30 minutes. Note: Different brands will require different soaking times. Some have a higher salt concentration than others, which will mean the greens will have to soaked for longer to reduce the saltiness.
Get the wok on high until smoking, then sear the pork belly skin side down for 2 minutes or until charred. This is done to remove any excess fur and smells. Fill a pot up with 2. Place the pork belly in the water and let it boil for 30 minutes on high heat. Precooking the meat will help the it hold its shape when steaming. Meanwhile, give the mustard greens a final wash and rinse and drain it using a colander. Dry it as much as you can. After 30 minutes, take the pork out and pat them completely dry.
Keep the liquid in the pot for later. Coat the dark soy sauce evenly over the skin to give it color, then rub the salt over the skin to soak up some of the excess moisture. This will help to reduce the oil splatters when it gets fried. Fry the pork skin side down for 1 minute or until golden brown, then put it back into the liquid it was boiling in earlier. Let it sit for 10 minutes. Slice the pork into thin slices and put them into a bowl.
The thickness will depend on your preference, but we like ours roughly 1cm 0. Add the smashed fermented red bean curd, garlic, light soy sauce, dark soy sauce, chicken bouillon powder, sugar, salt and Chinese cooking wine and mix it all up. Line the sliced pork in a steam-safe dish, skin side down.
Heat up a wok on high heat and add the mustard greens in. Stir fry it until dry, then transfer into a bowl. Add the mustard greens back in and stir fry for 2 minutes, then season with the chicken bouillon powder, salt, sugar and light soy sauce. Stir fry for 2 minutes over a low-medium heat. Pour the mustard greens over the pork belly slices and put the dish into a steamer to steam for 2 hours on high heat. Make sure the lid is on the whole time. When ready, remove the dish from the steamer.
Use a smaller plate to press it against the Mei Cai Kou Rou and pour the sauce out into a bowl while holding the meat so it stays in the dish. Drain and rinse once more, then squeeze any excess water out. Heat a wok or large pan to medium high heat, then add the oil. Add the shallot, garlic and ginger and stir fry for about a minute till fragrant and soft, but not burnt. Add the preserved mustard greens and continue to stir fry for 2 to 3 minutes, until everything is mixed and the greens have dried out.
Remove from the heat and set aside. Combine all the sauce ingredients in a saucepan and bring to a boil, then reduce the heat to medium, or enough heat to reduce the sauce by half. This will take about 20 - 30 minutes, leaving you with ml or so of the sauce. To assemble. Make sure this dish will fit inside your steamer! Spread the greens over and around the pork, then pour the sauce evenly over the top.
Cover and steam for 2 to 3 hours until the pork is tender when a knife or skewer is inserted, and remember to check on the water level in your steamer. To serve. Place a serving dish or plate with a rim upside down over the pork and greens bear in mind there will be a fair amount of sauce, so choose something that will hold it all.
Hold tightly, and quickly but carefully invert everything and remove the steamer dish - the greens should now be on the bottom, and the pork slices sitting skin side up on the serving plate. It may be an idea to do this over the sink, or else you like me you will have a very happy dog and a freshly cleaned kitchen floor.
Alternatively, you can spoon off some of the excess sauce and set aside while you flip everything over, then pour the sauce back over the top to finish. Recipe Notes. Hakka cuisine is known for using preserved meat and vegetables, which provide rich and strong seasonings to the dishes and make them irresistibly fragrant. Packed with salty, sweet, and umami tastes and intense aroma, mui choy lends layers of flavor to a dish. While mui choy gives this dish its unique character, the pork plays an equally important role.
This ensures the cooked meat turns out juicy and flavorful with a meaty texture. By comparison, most store-bought ground meat is finely ground, which tends to be dense and paste-like and becomes dry and mealy when cooked. You can find mui choy in most Asian grocery stores.
Note : There are two types of mui choy—the salty type preserved in salt, and the salty-sweet one preserved in both salt and sugar. The salty-sweet mui choy is more commonly available in Chinese grocery stores and is the preferred type for this recipe, though the salty one works too.
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