🔪 BROWSE MY KITCHENWARE –
❤️ SUPPORT THE CHANNEL –
Today we are making another Hakka recipe – Mei Cai Kou Rou. This is one of those difficult but delicious recipes that we only make it for big events, such as Chinese new year eve dinner or wedding. This is not a dish that you can easily find in a take out restaurant due to the high labor cost. If you are interested in the real traditional Chinese flavor, you should give this try.
🥢PRINTABLE RECIPE –
🥢RELATED VIDEOS
2 Easy Fermented Tofu (Bean Curd) Recipes –
🥢RECIPE – Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS FOR THE SAUCE
– 2.5 tbsp of soy sauce (Amazon Link:
– 1 tbsp of oyster sauce (Amazon Link:
– 1 tsp of sugar
– 1 tsp of thirteen or five-spice powder (Amazon Link:
– 1 piece (1 tbsp ) of fermented tofu (Amazon Link:
– 1 tbsp of Chinese cooking wine (Amazon Link:
– 1 tbsp of sesame oil (Amazon Link:
– 2 tsp of dark soy sauce (Amazon Link:
INGREDIENTS TO SIMMER THE PORK
– 600 g (21 oz) of pork belly
– 3 tbsp of Chinese cooking wine
– 2 cloves of garlic
– 4 slice of ginger
– 2 piece of scallion
– 2 piece of star anise (Amazon Link:
– 1 small piece of cinnamon stick (Amazon Link:
– 1 piece of dried orange peel (Can be substituted with fresh orange peel) (Amazon Link:
– 2 liters of water to simmer the pork
– 2 tsp of dark soy sauce to apply on the pork
INGREDIENTS FOR MEI GAN CAI
– 140 g (5 oz) of Mei Gan Cai (soak with water 30 minutes in advance) (Amazon Link:
– 2 tbsp of cooking oil
– 1 tsp of diced ginger
– 1 tbsp of minced garlic
– 1 piece of star anise
– 1 piece of cinnamon stick
– 1 piece of dried orange peel
– The leftover seasoning from the pork
– 1/3 cup of the pork broth
OTHERS
– 2 to 3 tsp of dark soy sauce to apply on the surface of the pork
– 1/4 cup of oil to deep fry the pork
– 1 tsp of cornstarch + 2 tsp of water to thicken the sauce at the end
– Blanched baby bok choy
– Diced scallion
source
25 Comments
Leave a Reply
You must be logged in to post a comment.
My mom used to make this with the taro. It was delicious 😋
Beautiful Recipe. Thank You for sharing your recipe and memories. 😊 ❤️
This looks delicious Mandy, and your wee Granda sounds perfect 👌🏻🍀💚
Beautiful story in the end about grandpa 💜
Incredible! Perfect recipe for this dish. I lived in China for 6 months and this was my favorite meal! Such delicious pork! My favorite meat dish of all time!
You must be Hakka then, if you eat this for Chinese New Year!
This is so amazing I’m sure the taste will be so beautiful😋👍
Thank you so much for teaching us how to cook different kind of recipes, I love the way you teach us coz it’s detailed, well explained so we can follow how to cook it😍👍
God bless you always🙏👍😘
I was raised by my grandparents, and both of them have been gone for over a decade now….but your story brought vivid memories to my mind about how they would do special things for me like your grandfather does for you, even after I was grown and married with children of my own. Thank you for sharing your story…it made me remember some lovely things I haven't thought about in years, and made my heart swell with love and appreciation.
Very nice
It is really salty and full of preservatives but tastes so good!
Not good for my blood pressure though.
Have you tried using the air fryer instead of wok? The oil splash probably will slowly destroy the fryer but it is a lot easier and safer.
It is my project to finish this today. Thank you
Man, that bit about your grandad made me tear up. What a lovely thing for him to still do for you. Alzheimers is awful, but he clearly loves you lots.
Thanks for the great recipe. I can't wait to make it. Also I love you earrings!
i love your videos!
Blesings to your grandfather.
😎eye🍭
Thank You for the video. I wish I get all these ingredients in India to try at my home.😊
omg this looks amazing… Xie xieee
You are an amazing cook and teacher. Love ❤️ your show. Thank you. Old lady from NY……
I am going to make this soon I missed this dish
You are not alone, since young and up till today I will only eat the skin and lean part and throw out the fat😊
Can I use cinnamon powder instead of cinnamon bark? And rice wine instead of cooking wine?
I have just made this , it’s awesome, but I realise why it’s only made for festivals , it’s a big job but the results are pretty stunning, my wife said 10/10 , very delicious 😋
Xin nian kuai le
This was uploaded on my brother's birthday😊
As always, great recipes generously shared with charm and a cheerful disposition! Thanks.