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)...