Easy Mei Cai Kou Rou

This Hakka's dish can be very complicated as cooking the traditional way would involve branching, deep-frying, stir-frying and steaming! So, I have decided to simplify it. The whole process only requires slow cooking. It still tastes good, especially with a steamy bowl of rice.





Ingredients:
- a stab of 1kg pork belly, cut into slices
- 1 packet of salty mei cai 
- 1 packet of sweet mei cai
- 1 bulb of garlic, chopped 
- dark soya sauce 
- light soya sauce 
- oyster sauce 
- shaoxing wine 
- sugar 

Procedures: 
1) Wash mei cai and soak overnight. Cut into small pieces. 
2) To the slow cooker pot, add garlic, chopped mei cai, pork belly slices. 
3) Add 1 tablespoon of dark soya sauce, 1 tablespoon of light soya sauce, 1 tablespoon of oyster sauce, 1 tablespoon of shaoxing wine and 1 tablespoon of sugar. 
4) Add water until it just covers the ingredients. Cook at high setting for about 4 hours. 
5) Assemble the dish on a serving plate. Serve with lotus leaf buns. 

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