梅菜焖五花肉 Braised Pork Belly with Mei Cai

梅菜有分为甜梅菜和咸梅菜。 我们家煮的梅菜焖五花肉是两款梅菜都用，甜梅菜又带点咸梅菜，口味更丰富。梅菜要先泡水去咸味，煸香后与五花肉焖煮，一道简单又好吃的古早味小菜又做好啦。
🙏 感谢Stoneline Malaysia赞助优质炊具
🙏 来自德国的阿尔卑斯山原石炊具
🙏 原石贴面不沾锅，透明垂直插锅盖设计，适用各种炉具

分量： 5 - 6人份
准备时间：15分钟
煮时：15分钟 + 焖时45分钟

材料A：
400克/1条 五花肉（切块）
300克/1棵 甜梅菜
150克/ 1/2棵 咸梅菜

材料B：
8瓣 蒜头（去衣拍扁）
1汤匙 酱油
1汤匙 糖
1茶匙 黑酱油
1茶匙 蚝油
4碗/ 1公升 水
1汤匙 油

准备功夫：
1. 洗净甜和咸梅菜,泡水2个小时，洗净沥水，切粒

煮法：
1. 烧热锅，加入梅菜，煸香起锅待用
2. 下油待热，加入蒜头，炒匀爆香
3. 加入五花肉，炒匀，把五花肉爆至变色
4. 加入梅菜，炒匀片刻
5. 加入水（盖过梅菜）和调味料，炒均待滚
6. 转文火，加盖煮45分钟
7. 起盖，炒匀收水
8. 熄火，趁热享用

小提示：
1. 梅菜通常会带沙，必须彻底清洗干净
2. 梅菜的咸度会因不同货源/品牌而有差异，建议梅菜泡水后，自行测试梅菜的咸度，还是很咸的话须加长泡水时间或调整调味料的份量
3. 焖煮的过程中须起盖搅拌，过于少水的话须加热水防烧干
4. 喜欢更软绵的口感，可以加长焖煮时间


This is a classic Chinese dish, how would you cook this at home?

Portion: 5 - 6 pax
Prep Time: 15 minutes
Cook Time: 15 minutes + 45 minutes (for simmer)

Ingredients A:
400 g / 1 pc pork belly (cut into pieces)
300 g / 1 pc sweet preserved mustard green / sweet mei cai
150 g / ½ pc salty preserved mustard green / salty mei cai

Ingredients B:
8 cloves garlic (peel off the skin, flatten it)
1 tbsp soy sauce
1 tbsp sugar
1 tsp dark soy sauce
1 tsp oyster sauce
1 litre water
1 tbsp cooking oil

Preparations:
1. Wash both the sweet & salty preserved mustard green, soak for 2 hours, drain and dice

Steps:
1. Heat the wok, add preserved mustard green, saute and set aside
2. Add and heat the cooking oil, add garlic and saute
3. Add pork belly, fry evenly until it changes color
4. Add preserved mustard green, fry evenly and quickly
5. Add water (enough to submerge preserverd mustard green) and seasoning, fry evenly and bring to boil
6. Switch to medium-low heat, cover with a lid and cook for 45 minutes
7. Lift the lid, fry evenly
8. Turn off the gas, it’s done!

Notes:
1. Clean preserved mustard green thoroughly to remove substance
2. The saltiness of preserved mustard green depends on the brand / source, therefore it’s best for you to try it after being soaked, you can soak it longer if it’s still too salty for you
3. Stir occasionally during simmer, you can add hot water if it dries up
4. You can prolong the simmer duration if you prefer softer texture


#南洋风味家常菜单 #nanyangkitchen

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