Hakka Steamed Pork Belly with Preserved Vegetable, a iconic Hakka dish, delights with its tender meat, savory flavor, and aromatic preserved vegetable. Here’s a step-by-step guide to crafting this masterpiece.
Ingredients: 500g pork belly (skin on), 200g Hakka preserved梅菜 (mei cai), 5-6 shallots, 3 ginger slices, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp cooking wine, and 2 tbsp vegetable oil.
Steps:
1. Prepare the Pork: Boil pork belly in water with ginger and cooking wine for 20 minutes. Drain, pat dry, and score the skin deeply. Prick the skin with a fork and rub with salt to crispiness.
2. Sear the Meat: Heat oil in a wok, sear the pork belly skin-side down over low heat until golden and crispy (10-15 mins). Turn and sear briefly, then set aside to cool.
3. Soften the Preserved Vegetable: Soak mei cai in water for 30 mins, rinse, and squeeze dry. Stir-fry with shallots and ginger until fragrant.
4. Assemble and Steam: Cut pork into 1cm thick slices. Layer a heatproof dish with stir-fried mei cai, then arrange pork slices skin-side up. Mix soy sauce, oyster sauce, and sugar, pour over the meat.
5. Steam and Serve: Steam over high heat for 1.5-2 hours until the pork is melt-in-your-mouth tender. Invert onto a plate, ensuring the crispy skin faces up.
Tip: For extra richness, add a dash of dark soy sauce before serving. Enjoy this hearty dish with steamed rice!
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