Braised Mix Chinese Vegetables Recipe

Chinese Braised Pork Belly (Mom's Traditional Chinese Cooking) 梅菜扣肉

Описание:

Chinese Braised Pork Belly With Preserved Vegetables. 梅菜扣肉This is my mom's traditional Chinese Recipe made with preserved mustard greens. The sauce is delicious made with Red Bean Curd. The recipe is below:

Chinese Pork Belly With Preserved Vegetables 梅菜扣肉

2 lbs. pork belly
8 oz. preserved mustard greens (moi toi) 梅菜
1 piece red bean curd
2 tablespoons dark soy sauce
1 teaspoon salt
2 teaspoons sugar
2 tablespoons sliced ginger
1 tablespoon cooking oil

Boil pork belly for 15 minutes in a large pan or pot. Remove pork belly and pat dry with paper towel. In a pan, add the cooking oil and grill the pork bell with the skin side down. Grill the skin for a few minutes until brown. Remove from pan to cool off a few minutes. Rub dark soy sauce on all surfaces of the pork belly. Cut the pork belly into slices of 1/4 inch thickness or slightly thicker. Put the slice pork belly skin side down in a large bowl.

To make the sauce, put the red bean curd, salt, sugar and ginger into a bowl and mix well. Pour sauce over pork belly slices. If you do not have red bean curd, you can use 1 to 2 tablespoons oyster flavour sauce, or add 1 to 2 extra tablespoons dark soy sauce.

For this recipe, you need 8 oz. of preserved mustard greens (moi toi) 梅菜 You can buy this vegetable from Chinese supermarkets. Wash the mustard greens in cold water. Cut out the hard stems and stalks. Cut the remaining mustard greens in 1/2 inch pieces. Place the mustard greens over the pork belly slices.

In a pan, add water to cover 1/2 of pan. Bring water to a boil. Place the pork belly dish in the pan and cover with a lid. Steam for 2 hours at low to medium heat. Check to see if more water is need during the 2 hour cooking time.

Be care in removing the bowl of pork belly from the pan when the cooking time is up. Take a slightly lager bowl and place it over the bowl with the pork belly. Flip over the bowl of pork belly so the contents is now in the second bowl. The skin side of the pork belly is now on the top of the second bowl. This is really nice for presentation.

If you do not have preserved mustard greens, you can use other vegetables such as spinach. You can make this recipe without any vegetables if you like.

I always like to eat rice with this dish. The juices and sauce is absolutely delicious. Try to find some red bean curd (num yu) if you can. The taste is amazing. Enjoy!

You'll Need:

1 packet Tofu, cut in twelve pieces
175 g Chinese leaves, cut into the size of the mangetouts
75 g Straw mushrooms, cut lengthwise if large
75 g Bamboo Shoots, sliced and drained
50 g Mangetouts (snowpeas), top and tail
10 g Dried Chinese mushrooms, soaked in water 30 minutes,
4 tbsp Vegetable oil
1 tbsp Light soy sauce
1 tsp Salt
1/2 tsp Light brown sugar
- A few drops of sesame oil

Procedures : *

Soak Chinese mushrooms in cold water for approx. 30 minutes, rinse and discard the hard stalks, if any.
*

Harden the tofu pieces by placing them in a wok of boiling water for approx. 2 minutes. Remove and drain.
*

Heat oil in a saucepan or casserole. Lightly brown the tofu pieces on both sides and remove with slotted spoon and set aside.
*

Combine all the vegetables in the pan and stir-fry for approx. 2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2 - 3 minutes.
*

Sprinkle with sesame oil and serve.