Pork Belly With Green Mustard Recipe

Mei Cai Kou Rou (Steamed Pork Belly with Preserved …

WebMay 18, 2021 · Add the mustard greens back in and stir fry for 2 minutes, then season with the chicken bouillon powder, salt, sugar and light soy …

1. 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.
2. 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.
3. Put the pork in warm water and scrape the char off.
4. Fill a pot up with 2.5L (10.6 US cup) water and turn the heat up to high. Add 1/4 US cup cooking wine, the sliced ginger and spring onion knot in.

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Mei Cai Kou Rou – Steamed Pork Belly w/ Preserved …

WebJan 8, 2022 · Prepare dried preserved mustard greens. Soak for 5-6 hours. Then wash them in a large basin of water 6-7 times to get rid of all sand …

Rating: 5/5(25)
1. Prepare preserved greens. Soak for 5-6 hours. Then wash them in a large basin of water 6-7 times to get rid of all sand and dirt. Drain and set aside.
2. Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes. Take the pork out and set aside.
3. Heat a tablespoon of oil in the wok over medium heat. Brown the pork skin side first, followed by the other sides. Once browned, add a teaspoon of dark soy sauce and a tablespoon water, and carefully coat the pork in the liquid. Turn off the heat and let the pork cool in the wok.
4. Carefully slice the pork into ½-inch slices, and arrange them neatly in the bottom of a shallow heat-proof bowl. In the wok, add another tablespoon of oil and the sugar. Cook the sugar until it melts and turns a caramel color. Add the minced ginger and cook for 30 seconds. Then add the preserved vegetables, and stir for a couple of minutes. Add a tablespoon of dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons shaoxing wine and 1 cup chicken broth. Bring to a boil and then turn off the heat.

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SlowRoasted Crispy Pork Belly RecipeTin Eats

WebApr 9, 2021 · Roasting. Slow roast 1 1/2 hours – Roast the pork in a 140°C/285°F oven (120°C fan) for a total of 2 1/2 hours. Keeping the …

Rating: 5/5(289)
1. Dry skin overnight: Place pork belly on a plate. Pat skin dry with paper towels. Leave uncovered in fridge overnight to dry out the skin. (If you don't have time, pat the skin dry as best you can).
2. Preheat oven to 140°C/285°F (120°C fan).
3. Season flesh: Drizzle flesh (only) with 1 tsp oil. Sprinkle over 1/2 tsp salt, the pepper and fennel powder. Rub all over the flesh, including on the sides, being sure you get right into all the cracks and crevices.
4. Wrap in foil: Place 2 pieces of foil on a work surface. Put the belly in middle of foil, skin side up. Fold the sides in to enclose the belly, forming an open box, pinching corners to seal tightly and make it as snug as possible. Place meat on a tray.

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