Meizhou Braised Pork Belly, also known as Hakka-style Preserved Vegetable and Pork Belly, is an iconic traditional dish from Meizhou City and its surrounding regions in Guangdong Province. The dish combines layers of succulent pork belly with locally renowned preserved mustard greens (Mei Cai), resulting in a richly flavored, tender yet not overly fatty meat that absorbs the intense aroma of Mei Cai. It’s highly sought after for its multi-layered taste and lustrous appearance. Let us now delve into the detailed preparation process.
**Ingredients**
– Main Ingredient: 500g premium pork belly
– Accompaniment: 100g dried Mei Cai (preserved mustard greens)
– Seasonings: Appropriate amounts of light soy sauce, dark soy sauce, granulated sugar, cooking wine, star anise, bay leaves, ginger slices, and scallions, plus ample water
**Step-by-step Instructions**
1. **Preparation of Pork Belly and Mei Cai**
– Select a high-quality three-layer pork belly with skin intact, rinse it thoroughly, then boil it in a pot filled with water, along with some ginger slices and scallion sections until it reaches about 70-80% cooked. Drain and let it cool.
– Soak the dried Mei Cai in warm water for 2 hours, changing the water several times to remove excess salt and impurities. Then squeeze out the water and chop it coarsely.
2. **Frying the Pork Belly**
– Once cooled, use toothpicks to prick holes in the pork skin to facilitate absorption of flavors and reduce oil content.
– Heat up oil in a wok over medium-high heat. When the oil temperature reaches around 70% heat, place the pork belly skin-side down into the wok and fry until the skin bubbles and becomes crispy and golden brown. Remove and drain off any excess oil.
3. **Preparing the Sauce**
– In a bowl, mix together appropriate quantities of light soy sauce, dark soy sauce, granulated sugar, and a small amount of cooking wine to create a marinade.
4. **Braising Process**
– After cooling slightly, slice the fried pork belly into pieces approximately 0.5cm thick, arranging them skin-side down in a large bowl. Place some chopped Mei Cai between the slices if desired.
– Top the layered pork belly with the remaining Mei Cai and pour the prepared marinade over it. Add star anise and bay leaves.
– Bring a pot of water to a boil, then steam the bowl of pork belly and Mei Cai mixture in a steamer over high heat for about 2 hours or until the meat is tender and the Mei Cai has absorbed the meaty flavors and sauce.
5. **Final Presentation**
– After steaming, remove the bowl and carefully pour the accumulated sauce back into a pan to thicken it over heat. Pour this reduced sauce evenly over the pork belly.
– Carefully invert the entire contents of the bowl onto a large serving plate so that the pork belly skin faces upwards, revealing a tempting red sheen. Garnish with scattered scallions, if preferred.
In conclusion, the traditional Meizhou Braised Pork Belly, with its captivating blend of flavors and deep cultural roots, is a must-have culinary delight whether at festive gatherings or everyday meals. This dish truly embodies the essence of Meizhou cuisine and stands out as a memorable feast for both the palate and the senses.