Braised Pork Belly with Preserved Mustard Greens 梅菜扣肉 Mei Cai Kou Rou

23 September 2012 - Mai Cai Kou Rou

My mom said that my late paternal grandmother used to make this type of dish ^^ and it was a kind of dish that she would cook for her guest.
For an idea about how to cook and the dish's presentation, there is a short clip you can watch from Ang Lee's film "Eat Drink Man Woman" (1994).

The recipe is from Indochine Kitchen

Braised Pork Belly with Preserved Mustard Greens
serves 6-8
 
1.5 kg pork belly
1 cup cooking oil
 
For the mustard greens and sauce:
1 bulb garlic, minced
1 tbsp salt
200 g preserved mustard greens, soaked and cleaned
50 g dried cuttlefish, sliced finely (didn't use)
200 g dried shrimp, chopped
1/2 Tbsp mushroom sauce (substitute with Shiitake)
1 Tbsp soy sauce
2 Tbsp sugar
1 tsp white pepper
1/3 cup Shaoxing wine

Boil pork belly, rinse. Prick the skin with fork. Deep fry until golden. Cool. Sliced.
Make the mustard greens and sauce. Stack the sliced pork belly in a big bowl and spread the mustard greens. Steam.
Pour excess liquid from the bowl into wok, simmered, thickened with corn starch, spoon over pork belly. Serve.