梅菜扣肉

梅菜扣肉

梅菜扣肉 is a home-style meat dish at difficulty 4/5 (Advanced), about 3756 kcal. This is a traditional Hakka delicacy; the finished dish is shiny with a rich, da. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

3756 kcal

Ingredients

  • 五花肉
  • 梅菜 (Chinese preserved mustard greens)
  • 五香粉
  • 食用油
  • 白砂糖
  • 老抽
  • 生抽
  • 小米椒
  • 蒜末
  • 食用盐
  • 鸡精

Steps

  1. Soak the Chinese preserved mustard greens in water for 1 hour.
  2. Pour 50 ml of cooking oil into a wok, place the whole piece of pork **skin side down** into the oil for 1 minute, then remove and hang it up to dry (optional).
  3. Add boiling water to the wok, add the pork, and boil over high heat for 20 minutes (the pork should be tender enough that a chopstick can be easily inserted). Remove the pork.
  4. Spread an even layer of dark soy sauce, five-spice powder, and sugar on the surface of the pork and let it marinate for 15 minutes.
  5. Drain the oil and heat the wok. Add the pork and fry over medium heat until both sides are golden brown (3-5 minutes).
  6. Heat the wok again, add the Chinese preserved mustard greens. Stir-fry with the chili peppers, minced garlic, chicken bouillon, and salt until the water is cooked out of the greens.
  7. Slice the pork into thin pieces (0.5-1 cm thick) and place them in a large bowl. Scatter the fried mustard greens over the pork.
  8. Steam over medium heat for 45 minutes.
  9. Place a plate upside down over the large bowl containing the pork, then flip over to invert the pork onto the plate.

Notes

This is a traditional Hakka delicacy; the finished dish is shiny with a rich, dark sauce and the meat is rich and flavorful without being greasy. The pork belly is rich in high-quality protein and fatty acids, which pair well with preserved mustard greens. Although the process involves multiple steps and requires mastering the heat control for boiling, frying, and steaming, it poses a bit of a challenge for beginners. From prep to serving, including the soaking time for the greens, it takes about 2.5 hours.

Estimated Cooking Difficulty: ★★★★
Estimated Calories: 3756 kcal
Category: Braised Pork with Preserved Mustard Greens

Breakdown:
Per serving:
* Pork Belly: 200 g
* Preserved Mustard Greens: 30 g
* Five-spice powder: 2 g
* Cooking oil: 300 ml
* White sugar: 5 g
* Dark soy sauce: 30 ml
* Soy sauce: 20 ml
* Hot chili peppers: 1 piece
* Minced garlic: 10 g
* Salt: 2 g
* Chicken bouillon: 2 g

* During the process, I found that crispy-skinned pork is amazing Orz~
* If you don't like sweet food, you can omit the white sugar; it won't affect the main cooking process.
* For the penultimate step, you can adjust the time according to personal preference.
* Stir-frying the greens dry serves to absorb the oil later (blind guess).

If you find problems or areas for improvement based on this guide, please open an Issue or Pull request.

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