dried mustard leaves belly pork 梅菜扣肉

i read about mei cai kou rou recipe on internet many times but never got to try it.

post our 6pax hong kong eat & hike 10-14jan2016,

my friends gathered at my place to relish hong kong food fun moments on 20.1.2016

though we did not have 梅菜扣肉 in hong kong, i was thinking what dishes to add to the lunch menu.

this my first try at梅菜扣肉 & in any case a good opportunity to get my friends to try it.

it was very well done. ^^

i varied a 梅菜扣肉 recipe i read on internet.

1. i bought the sweet mustard leaves, mei cai,  梅菜 from sheng shiong & used the whole packet with about 500g+ of belly pork. the mei cai,  梅菜 need to be soaked & washed many times to remove the sand.
2. i placed the belly pork in a 90degC oven for 3 hrs, instead of boiling it in water for 35mins according to the recipe.
3. i then seared the skin & sides & added 1/2tbsp dark sauce to coat the belly pork. & sliced the belly pork when cool.
4. then i melted 1 tbsp sugar, added 1 tbsp oil & fried the 梅菜 & added 1/2cup chicken stock.
5. then i placed the 梅菜 on the sliced belly pork & placed in the steam oven for 75mins.

the 梅菜 was just perfect, texture, colour, taste, everything & the belly pork 扣肉excellent, so tender & tasty!^^

c.h.e.f andy

Ingredients:

• 500g belly pork
• 1 packet sweet mustard leaves, mei cai,  梅菜
• 1/2 tbsp dark sauce
• 1 tbsp sugar
• 1 tbsp oil
• 1/2 cup chicken stock

Directions:

1. soak & wash sweet mustard leaves, mei cai,  梅菜 many times to remove the sand. cut into small bits.
2. scald the belly pork to remove scum. place the belly pork in a 90degC oven for 3 hrs (or boil it in water for 35mins).
3. sear the skin & sides & add 1/2tbsp dark sauce to coat the belly pork. slice the belly pork when cool.
4. melt 1 tbsp sugar, add 1 tbsp oil & fry the 梅菜. add 1/2cup chicken stock.
5. place the 梅菜 on the sliced belly pork & place in the steam oven (or a steamer) for 75mins.