Joined: 20 Jul 2004
|Posted: Mon Jan 24, 2011 9:19 am Post subject: Preserved Vegetable with Pork Belly(rec n pic)
|A hand-me-down recipe from my mom..She improvised this to add dried chilli for that extra 'kick'. And I wanted to modify this a bit by adding tea leaves to cook.
I couldn't find the Hakka mei chai that was smoked in Tea leaves..so I had to use tea leaves to cook this.
Here's my tried and tested recipe.
500g preserved Mei Chai 梅菜 (Mustard leaves)
1 kg Pork Belly
8 cloves of garlic, lightly smash but leave the skin on.
15 g Oo-long tea leaves
3 pcs of rock sugar(white)
2 pcs of dried chilli, soak in water to soften. Do not cut
60ml dark soya sauce
30ml light soya sauce
1 tsp sea salt
1. Soak Mei Chai in water for at least 8 hours. Drain and replace with fresh tap water every 2 hours or so.
2. Cut Mei Chai (stem) into smaller chunks, the leaves to be cut too into shorter strips.
3. Season pork belly with the seasoning for 2 hours or more. Keep this in a zip lock bag and chill it.
4. Heat up the wok with a little corn oil(about 2 to 3 tbsps)
5. Place the pork belly, skin down to the wok to cook for 2 to 3 mins.
6. Pour the rest of the seasoning, water into it to cook till it starts to boil.
7. Turn off heat.
8. Put the drained and cut vegetables, dried chilli, garlic with skin on, in a large claypot*, followed by pork belly, seasoning sauce. Turn on the fire till it starts to boil again.
9. Lower heat, add tea leaves bag into it to cook.
10. Simmer over low heat for 3 hours or until pork is tender.
11. Add rock sugar at the 2nd hour of cooking.
12. Serve hot with rice or noodles or plain porridge
I use a slow cooker for this so I don't have to watch the fire to add water as fire/heat tends to evaporate more water.
Tea leaves in a bag
You can buy the disposal tea bags from DAISO. Comes in packs of 10 or 20s. Add 1 to 2 tbsp of tea leaves into the bag to seal.
I use these disposal tea bags to put herbs or even blended pandan leaves whenever I need to cook with it. So its less messy to strain later on.
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