Mei Cai Kou Rou

My recent addiction~ Actually I have been wanting to try out this recipe and this is one of my favourite dishes when I chose to eat teochew porridge. Pork belly and mei cai was such a great conbination..

I went to research around on how to make this dishes. I found one at noobcook.com and another one at werynice.com. I combine both recipe together as noobcook teaches a fast way on how to remove saltiness and any ting sand particles and wervnice teaches a much simpler way to prepare it.

Serves two

Ingredients:-

1 1/2 pork belly- i get it from ntuc

half a packet of sweet mei cai if you prefer salty taste u can mix some salty mei cai

3 cloves of garlic - chopped

water enough to cover the pork belly and mei cai

2 tablespoon of olive oil

Seasoning:-

1/2 tablespoon of dark soya sauce

1 tablespoon of light soya sauce

1 tablespoon of sugar

Method

1. Boil a pot of water and blanched mei cai for a few mins. Rinse and soak mei cai for about 10 mins.
2. Pat dry pork belly after rinse and set aside.
3. Cut mei cai into 1 cm long, squeeze dry using your palm. Pan fry mei cai without any oil till fragrant and slightly brown. Set aside.
4. Heat oil and till fry garlic till fragrant. Add in pork belly and saute. Add in all the seasoning ingredients and keep stiring the sauce around the pork belly. Make sure both side is nice coated with the sauce and cook till slightly burnt smell can be smell.
5. Add in mei cai and stir in to saute. Add in water and allow it to simmer under small heat for an hour. (You can simmer for 1 more hour if you prefer your pork belly to have those melt in your mouth texture.)
6. Remove from heat and serve on a plate.