Hi everyone, I'm Amanda and welcome to my channel
A while ago I visited Shanxing and brought home some meigan cai
and made meigan cai braised pork.
This dish is commonly seen at home, easily eaten with rice
Other than meigan cai,
you will need a large piece of pork belly.
The first step is to put the pork belly (with skin) into the pot with two slices of ginger.
Then add water submerging the meat.
First we'll boil the meat until basically completely cooked.
That probably needs about 15 minutes.
In the approximately 15 minutes, occasionally flip it
Then take it out.
While it's still hot,
stab some tiny holes on the side of the skin.
One reason is to let the flavor soak in more,
the other being the back's easier to fry loose.
Then use dark soy sauce to add color.
The dark soy sauce wasn't included in the initial ingredients listed
Rub it evenly on all sides.
Then we need to dry it.
We need to dry it util there is basically no moisture left on the skin.
While waiting, soak the meigan cai for a while.
Soak until soft.
After the pork skin is basically dry, we're going to fry it.
In the pot, add slightly more oil
so that the skin is submerged.
Place the pork in skin down.
At this point be careful, because the oil easily splashes.
Like this fry for about 5 minutes on medium-low heat
then turn off the heat.
Wait until the temperature decreases, then open the lid.
When making this yourself,
remember to put the lid on promptly
and afterwards make sure to
keep the lid tightly on
because the water content of the pork belly will cause the oil to splash violently.
If you don't keep the lid on tightly, the oil might splash out.
At this point, the pork skin looks like it has tiger stripe markings
Next let's make the seasoning sauce
Add the dark soy sauce, light soy sauce, rice wine, sesame oil, sugar
and white pepper
and mix it all together.
Once the pork belly is cooler,
slice into thick slices of uniform thickness, about 8mm.
Pour the previously made seasoning sauce on the slices.
Pour the sauce between the slices as well.
Let sit so that the sauce can soak into the meat.
Grind ginger and garlic into paste.
Wring out the water from the soaked meigan cai.
I like to chop them slightly to improve texture.
Heat the pan again with the same oil.
If there's too much oil, you can pour out some.
Add the ginger and garlic paste and fry until fragrant.
Add the chopped meigan cai and fry.
Add bay leaf and star anise
and fry a while.
Pour the excess seasoning sauce from the meat into the pan.
Stew the meigan cai briefly.
If there's not enough water, add some.
Simmer on low for 3-5 minutes.
Take out the bay leaf and star anise, and set aside.
Turn off the heat.
Organize the pork neatly in a separate bowl, skin down.
Spoon the cooked meigan cai onto the meat.
Cover the meat evenly and neatly.
After making the surface smooth, place the bay leaf and star anise on top.
Place it in the steam oven and steam approximately half an hour.
Take out the bay leaf and star anise.
At the point there's a lot of broth in the bowl, which you'll need to pour off.
Place a plate upside down over the bowl and quickly flip over.
Pour the strained off broth into a pot; we'll thicken it slightly.
Take a small scoop of starch and mix with water, and add it in.
Let the broth thicken just a little.
Remove the bowl from the covered meat.
Pour on the thickened broth.
If you can resist, it's best that after making this, don't eat immediately but let rest overnight.
The flavor will be more soaked in on the second day.
Sprinkle on some green onion before serving.
Don't forget to serve a big bowl of white rice with it!
That's it for today!
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Thanks for watching, and see you next time! Bye!!