The Easiest Melt-in-Your-Mouth Chinese Pork Belly w/ Mui Choy 梅菜扣肉 Hakka Mei Cai Kou Rou Recipe
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- เผยแพร่เมื่อ 19 ม.ค. 2023
- This Hakka Pork Belly with Preserved Mustard (Mei Cai Kou Rou in Chinese) rounds up our Chinese New Year recipe series for 2023. Mei Cai Kou Rou is a Hakka specialty dish. Due of the difficulty involved in making it, this dish is usually reserved for rare occasions like Chinese New Year. Although we have made two other videos to show you how to quickly make alternative variations of this dish at home, we decided to make it the traditional way to give you a choice and let you decide which method you want to use. Personally, I would recommend this method for Chinese New Year or special occasions since not only does the dish taste better, but it also looks better. To achieve the melt-in-your-mouth texture, you'll need to steam the pork belly over the stove for a lengthy period, so try putting it in a pressure cooker to shorten the cooking time.
Other similar recipes:
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• Simplified Recipe: Chi...
Simplified Recipe: Chinese Pork Belly w/ Preserved Vegetables (Mei Cai) 梅菜扣肉 Mui Choy Pork
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For your information, Hakka translates literally to "guest families" in Chinese. My father is Hakka and my mother is Hokkien, so I’m half Hakka. My grandparents and other relatives left Meixian, Guangdong when they were young and settled in various places around the world. Some of them moved to Canada and Mauritus, but my grandparents settled down and raised a family in Singapore. We are a Han Chinese subgroup that is not named after a specific area or province of China, as are other Han Chinese subgroups. Our forefathers are Northern Chinese who fled the area during the Qin dynasty due to social turmoil and sought refuge in Cantonese provinces such as Guangdong and Guangxi, hence the original meaning of Hakka implies that they are guests staying in these provinces.
Happy cooking!
Jamie Woon signing off...
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Melt-in-Your-Mouth Chinese Pork Belly with Preserved Mustard 梅菜扣肉 Hakka Mei Cai Kou Rou Recipe
Ingredients:
Serves 4 - 6 pax
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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
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce amzn.to/38Udb2R
Light soy sauce amzn.to/3tk13yL
Dark soy sauce amzn.to/3q9bXoW
Five spice powder amzn.to/3KH3dAu
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Residing in Singapore? Get the cooking tools that we used in our videos:
La Gourmet Multicooker / Pressure Cooker
www.robinsons.com.sg/products...
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If you like this recipe, you might like these too:
Picture Perfect CNY Recipe! Steamed Stuffed Luffa 清蒸酿丝瓜 Chinese New Year Reunion Dinner Recipe
• Picture Perfect CNY Re...
The Easiest CNY Dish! Braised Herbal Chicken w/ Seafood 海鲜药材鸡 Knorr Chinese Reunion Dinner Recipe
• The Easiest CNY Dish! ...
Super Easy & Tender Braised Pork w/ Mushrooms 香菇焖猪蹄 Chinese Pressure Cooker Pig Trotter Recipe
• Super Easy & Tender Br...
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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers! - แนวปฏิบัติและการใช้ชีวิต
Thanks Roland for showing us the frying technique. Saves us from cleaning the splattering oil all over the kitchen.
You’re most welcome, Siew Mee! Happy cooking!
This dish always reminds me of my aunt. I’m going to have to try making this in memory of her.
That’s so nice. Happy cooking, Sue.
Excellent chef🎉
Thanks Roland for sharing this recipe. Yes, I agree with you. I think I can have 2 or 3 bowls of rice with this delicious dish!!
Best!!!!! 👍👍👍😁
High five!! ^👋
It looks so yummy. Will definitely try this recipe.
Thanks Roland and a Happy & Healthy New Year to you and your family!
Thanks so much, U Lin! Happy new year to you and your family too!
I really like how detailed this is! Thank you, and happy new year!
You’re most welcome, Carol. Happy cooking!!
Thanks brother Roland ,this is one of our Hakka favorite dishes. Blessed Chinese New Year to you and your family！😍😋😋
Thank you so much, Sarah!!!
This dish would be an all day cooking event for me.
Beautiful dish!!! Thank you so much for sharing and Happy CNY to you and Jamie 🐰🐇
Thank you so so much!! Happy CNY to you and your family too!
Happy Chinese New Year! Thank you for your generosity with receipes! 祝您心想事成！万事如意！
Thank you so much, Wendy! Wishing you and your family a happy new year!!
Wow delicious dish happy Chinese new year everyone
Happy new year to you too, Rebecca!!
I really love your cooking videos. Short and are easy to follow. I tried cooking most of your dishes, and they are really delicious. Thank you so much.
I'll love l love your your cooking because you taught us from the first step to the last step, easy for us to learn thanks.
Thank you so so much, Melissa. I really appreciate your kind words. They give us strength to continue what we’re doing 🙏🙏🙏🙏
Looks SOooooooooo delicious!!!
This is one of my all time favourite meals!!! Yum thanks dude.
You’re most welcome, Leigh. Happy cooking!
That looks so delicious
I always look forward to your videos. Thank you so much for sharing your recipes. Happy New Year!
Thank you so much, Crow Moon!! Happy new year to you and your family too!!
Beautiful mouthwatering dish!
😊😊😊 happy new year to you!!
Lembut bgt hasilnya...!mantull
Love the pork mate. Many thanks for sharing
You’re most welcome, mate!
Hi Roland many thanks for awesome recipes and wish you a happy and prosperous new year,Jack from Mauritius
Thank you so much, Jack! Happy 2023 to you and your family too!
Thanks sir Roland gor sharing this recipe! everytime I cook this dish I always use a lot of oil for frying the pork
新年快乐! I do not know a lot of Chinese but I use what I know. Wishing lots of happiness. As always, your tutorials are great including the recipes.
Thank you so so much, AA! 新年快乐！
Thank you for making a small batch recipe. My family makes it the best and you’re right, they only do it on rare occasions like CNY. Unfortunately, I am sick this year and can’t celebrate it with them, but I’m thankful that you have shown us how to make a batch enough for my husband and I 😊😊
Our pleasure! I hope you’ll get well soon, Tiffany!
Wishing all fans of Mr Roland A Prosperous and healthy Lunar New Year. 恭喜发财
So nice of you!
Yum yum 😋
Thank you so much 🙏🙏🙏
Looks so yummy. I am going to try. Thanks for sharing.
You’re most welcome, Rebekah. Happy cooking!!
Thanks Chef for the recipe. You made it so simple. My weakness is the frying part lol. 恭喜发财。 恭祝你和家人事事如意，福星高照，身体安康
You’re most welcome, YS! Hope you’ll cook this soon since we’ve made the frying part more achievable. Wishing you and your family a happy new year!
@@spicenpans Will definitely give it a try
Your recipe all i like thk you very much
The best
OMG! looks so delicious!
Hehe. Thanks so much. Happy cooking, Jerry!
I love to eat this dish, I must learn this, ❣️
Happy cooking, Alexis!!
Happy New Year, Roland!
Happy new year to you and your family, vtec70
You da man !
Gong Xi Fa Cai to you and your family 👪 ❤.
Thanks for the cooking tips ...definitely agree that having less oil splatter is safer and requires less cleaning up!
You’re most welcome, Lorwai! Happy new year to you and your family too!!
How's going chef...Happy prosperous new year to you and family....Melbourne awaits u 🤫
Thanks so much, Stan! Happy new year to you and your family too!
A lot of prep work but looks like its worth it.
Super worth it. Happy new year, Pigybak!!
Uncle Roland! You make me hungry again. Hahaha thanks for sharing.. My grandma says this looks more manageable than the other one she watched . Hahaha
Girl girl seraphina. We look forward to seeing your end result. Tag us on your IG account for us to see. Happy cooking!
yummy...
I really like this dish. Luckily here we have it available in the supermarkets as well as the little dai pai dongs.
Seems like alot of work but looks delish!
Lucky you indeed, Feral. The ones we have here in supermarkets aren’t as nice.
Nice one, did you realise such as yourself have driven me to visit South East Asia next month ? I can wish you happy new year in both English and Nepali now 😂👍
Chinese naya barsa ko subha kaamana 👍🇬🇧
Haha. That’s so good to know, Steve! Hope I’ll be appointed as a tourism ambassador soon 🤣🤣 Happy holidays!!
Yummy! 😋 Quite a little bit of work but it’s worth. Will give it a try very soon. Anyway, Happy Lunar New Year to you and family! Gong Xi Fa Cai!
Gong Xi Fa Cai to you and your family too!! 🙏🙏🙏
Looks yummy😋😋
❤️❤️❤️
What kind of veges your are useing in this incredible dish,like your all dishes ,thanks
thank you sir
You’re most welcome, Winda!!
😋👍🏻
Thank you so so much, Lemmy!
Hi Roland. At mins 2:05, you mentioned you would "wash the pork, and leave it to cool..." (after taking it out of the boiling water). By "wash the pork" you mean put it under running tap water? Or putting it into a basin of water? Looks really good and simple....wanna try it out! :) Thanks for the share!
Looks excellent! Rootboy Approved! 🍺🍺🍺🍺🍺
Hehe. Thanks so so much, Rootboy!!
Hi Roland, uncle, your wok can it be used on induction cooker mah?
If I am a pig, I would sacrifice myself as an ingredient for this man
I need cooking class from u sir
How about if you use the salted version (rather than sweet type) of 梅菜? What would you tweak in this recipe apart from the obvious salt/sugar balancing?
Can we use the sour mustard greens found in package at grocery stores? What temperature should i be steaming over stove top? Thank you!
Can teach how to.make kong bak pau. Thank you. Happy Lunar New Year
Hi Florence. Is this ok? th-cam.com/video/6quaf9cGJO4/w-d-xo.html Happy cooking!
Many thanks Chef
Hello Ronald. I'm wondering if you can recommend me few sauce pans to purchase for starters? I am inspired by your recipes and i want to cook for my family. I saw in your videos you have various pots and pans. 😁
Hi Pei Xuan. The most important thing is to get what suits your lifestyle and needs. What do you cook the most or intend to cook the most? If you cook instant noodles quite often, get a sauce pan (small pot).If you like to cook a few dishes for a small family, get a non stick frying wok that’s about 30cm. If you fry crabs a lot, get a cast iron wok. We may be biased but we like La Gourmet products quite a lot. m.qoo10.sg/item/SHOGUN-TIMELESS-FRYING-PAN-CASSEROLE-SAUCE-PAN/728774568?__ar=Y&__currency=SGD&jaehuid=A182109315&gbraid=0AAAAADzJsF0GbRpFpANMPw29sppEZEmBL&gclid=CjwKCAiArNOeBhAHEiwAze_nKIrOyBkntn73z8eFkTbGbECWOOTRtanC5456gOxsvWtL8G2FNytAlBoCGp8QAvD_BwE you can take a look at different platforms available in Singapore.
i can't help but smile when chef said to remove the liquid as much as possible as he wants everybody to be safe while flipping the dish over... 😄😄
😋😋😋 safety comes first. Thanks so much, Patrick! Happy new year to you and your family!
Hi, can i make b4 cny n keep in fridge or freezer for a few days before i reheat and eat?
do you make the preserved vegetables yourself, if not can you show it can be made at home?
can we cover the pork with aluminium foil while steaming
I wish you could just do the traditional steaming cos not everyone have this.
How do you cook such lovely stuff and stay trim? Lol
U need put in Red bean curd!
❤❤❤❤ MMMM I DO LOVE TO TRY THIS P9RK BELLY RECIPE ❤❤❤❤❤
Gong Xi Fa Chai
Gong xi fa cai, Bullz Eyes!
Hello handsome......
😂😂😂 Hello!!
@@spicenpans You know I'm only here for the dimples, right.....x
Not very efficient way to cook. 😂