This Special Ingredient Makes The Best Chinese Pork Belly Recipe
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- Опубликовано: 2 июл 2024
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Today, I'm excited to introduce a new ingredient that we'll be using to make the best braised pork belly. This easy recipe is bursting with flavors and is melt-in-your-mouth tender. You can enjoy it atop any plain foundation or sandwich it between fluffy white steamed buns. With no exaggeration, once you try it, you'll fall in love with it.
Meigancai is a specialty from Shaoxing, Zhejiang. Yes, it's the Shaoxing of Shaoxing wine. It is made of fermented mustard greens, then repeatedly dehydrated and steamed until it accumulates distinctive, salty, and savory flavors and aromas, which makes this dish addictively delicious.
Ingredients
2 pounds of pork belly
3 slices of ginger
5 cloves of garlic
2 shallots
3 scallions
1/2 Tbsp cooking oil
1 star anise (Amazon Link - geni.us/star-anise)
1 cinnamon stick (Amazon Link - geni.us/cinamon-sticks-8oz)
3 bay leaves (Amazon Link - geni.us/bay-leaves)
3 Tbsps of rock sugar
1/3 cup of Shaoxing wine (Amazon Link - geni.us/shaoxing-wine)
4 Tbsps of light soy sauce (Amazon Link - geni.us/light-soy-sauce)
2 Tbsps of dark soy sauce (Amazon Link - geni.us/dark-soy-sauce)
1/2 tsp of ground black pepper
3.5 cups of water
100g / 3.5 oz Meigancai (Product Link - curatedkitchenware.com/produc...)
Instructions
Soak the meigancai in clean water for 1 hour. Set it aside while you work on other ingredients.
Slice the pork belly into 1/3 of an inch thick slabs first. Stack the slabs and dice the pork into 1/3 of an inch thick pieces. Make sure you use skin-on pork belly because the gelatin will make the sauce thick and sticky.
Turn the heat to high and heat the wok to smoking hot. Drizzle 1/2 Tbsp of oil to lubricate the wok. Then add the pork belly. Spread it out and cook for about 5 minutes or until there is about 1/4 cup of pork lard is rendered out. You don't have to stir it constantly, maybe once every minute.
Once you get a generous amount fat in the wok, turn off the heat. Push the pork to the side and let the oil run to one side. Use a spoon to remove some fat so your dish will not come out too oily.
Add 3 slices of ginger, 5 cloves of garlic, 2 shallots, and 3 scallions into a blender and chop finely.
Add the chopped aromatics to the wok along with 1 star anise, 1 cinnamon stick, and 3 bay leaves. Turn the heat back to medium and stir until the aromatics are fragrant.
Pour in 1/3 cup of Shaoxing wine and stir to deglaze the bottom. Although you could use rice wine, but Shaoxing wine makes this dish more authentic.
Season it with 4 Tbsps of light soy sauce, 2 tbsps of dark soy sauce, some ground white pepper to taste, and 3 Tbsps of rock sugar. Rock sugar is refined and re-crystalized from regular sugar. It won't affect the taste, so you can use the same amount of table sugar instead.
Pour in 3.5 cups of water. Turn the heat to high and bring it to boil. Once it comes to a boil, turn the heat to low and let it simmer for 40 minutes.
The meigancai should be done soaking. Pour the water and rinse it several times to remove the sodium. Squeeze to eliminate the excess water.
Add the meigancai to the pork belly and continue to braise for 1 more hour or until the pork is tender.
Pick out the spices and check the consistency of the sauce. If the sauce still looks a bit thin, crank up the heat and reduce the sauce until thick. Please be aware that high galatin and sugar content sauce burns easily so you must stir constantly. Give it a taste to adjust the flavor because every brand of maigancai has different sodium level.
You can serve this dish with plain noodles or white rice. I also like to stuff it in between a white steamed bun, which you can replace with white toast. Take a bite, emm, it is to die for.
Here is a meal-prepping tip: I like to make this dish in bulk amounts and portion it into single servings. It stays good in the freezer for a few months and it reheats really well in the microwave. Whenever I don't want to cook, I will take one out of the freezer, and it will be ready in 5 minutes. 
Хобби
yes, please, more Meigancai recipe. i still have 3oz. left! this came out soooooooooo good! thanks again.
Sounds delicious! Thank you for including information about storing the dish. I've been cooking in an iron wok for about 50 years. I just bought yours because of the handle. Excellent tool, well worth the money. Thank you.
Thank you for all of your awesome recipes. I bought one of your woks on an old SKU with the wooden lid a couple years ago and it is the best wok I have ever owned. I recommend it to anyone looking for a good wok. Best tool in my kitchen!
Thank you so much.
Same here. I love my wok from Souped Up recipes!!
Mandy once you had written die ingredients on the screen, you recently stopped doing that. Would you consider to do that again? It was very helpful for me
They are written
I know this is annoying. But I've recently come to understand that this is for future proofing. If the recipe is onscreen, it's very hard to refine it at a later date or make changes to it. Say for example if an ingredient became unavailable and a substituent had to be used. Or if a slightly better ratio was discovered. The recipe is still in the video description though so you can take from there. At least she's not doing it for revenue purposes where you're forced to go to a website to increase traffic and maybe click on ads.
Check the description. The measurement and recipe is written in the description.
@@SoupedUpRecipes yes it's not what I meant :-) up until a few weeks/months ago you wrote the words in English and Mandarin, splitted up.
Yeah alot of these channels do this but don't add any text.
I made braised cola pork belly y'day.
With the leftover sauce I added 1/4 bottles of blackbean from canned dace + pickled mustard.
It was my no waste porridge.
Yummy!
Thanks again Mandy. In Seattle, I'm lucky to have pretty excellent Asian groceries: Chinese, Vietnamese, Korean (Hmart), Japanese (Uwajimaya) and even a small family-run Thai grocery north of Seattle! With these, you and other wonderful channels like Seonkyoung Longest, I am a lucky lucky man!
One of my favorites! My late mother used to make this for us.
I had bought this by accident, when my local Asian supermarket still didn't stock sumi yacai (or I just couldn't find it), thinking it was that.
I did use it a few times in Dan Dan Mien, but had no idea it was supposed to be rinsed! It inevitably ended up being one of those ingredients I used for only one dish and it just sat there for months.
still loving my wok after 6 years!
Amazing show thank you Mandy. I love my Wok I got from you. Love the new lid for it.
This looks so unbelievably good. I'll have to try it sometime.
Thank you!
I'd love to see more recipes using meigancai! Especially things that I could adapt to vegetarian since my partner's vegetarian but really loves mustards.
❤❤❤ I bought two of your woks and I love it
That’s looks delicious thank you for the recipe
Thanks for the video
This looks so delicious
Hi Mandy, thanks for another wonderful keepsake recipe to secure in my recipe file to pass down to the next generation in my family. Have a great day! ♥
I LOVE to watch you eat! Man, I just want to pull up a chair and join you in a plate of good Chinese cooking! Love ya Mandy!
You're selling the upgraded lid! Love it's design, the window & handle. I'm gonna be buying from Souped Up Recipes soon! Always good to drop by your store & see what different things are listed. Good to know, Mandy; & loving the reheatable pork belly. Another summer no-cooking solution. 😀
Awesome! Thank you!
Hi Mandy I just purchased your wok. It’s great! Thank you!❤
Wonderful! enjoy using it.
Thanks for introducing us to this new ingredient. I wonder if you could make more recipes with this ingredient?
I will - no, SHALL - be making this within the week!!! WOW, looks fantastic! Dried Mustard Greens are a favourite of mine. I'm also a big fan of lump sugar - if you have an Asian market near you, GET SOME. It TRULY makes a difference!!! (We use it for SO much - from making a home-made version of Umeshu, to even making fried sweet Plantains). I LOVE YOUR VIDS!!!!!
More Magon tie recipes please!! Love You Mandy
Yuuuuuummmmm!!!!
carbon steel wok is not for everyone, it is for chef who need to impress the customers with the 'wok hey', but home housewives will find it cumbersome because you have to oil it everytime u had use it and it generates tons of smoke(wok hey)
I bought my hand hammered carbon steel wok at a tag sale I believe it was in the late 1980s or early 1990s. I use it probably almost 100 times a year. I really like your new stainless steel lid for the wok with a window. That seems to me to be a great design feature.
Wow.. from Bangladesh ❤
Awesome share and channel here
See you soon keep up the good work 🤗🤗👍🏻👍🏻
thank you) yes, please more recipes with Meigancai , it looks like it is a pickled dried product that you can hold outside fridge, so you can buy in advance and cook when necessary, right?
Yes, that is correct.
Hellow saludos desde tamaulipas mexico
Like 12 for the show Hi Mandy good day to you.
Absolute perfection like every time! Thank you Mandy! I have your Wok but is it possible to order just a new lid?
We will sell the new lid in the feture (not now). You can keep an eye on our store and buy it when it is avaiable.
@@SoupedUpRecipes Thank you so much!
I've noticed it at my local Asian market. I recognize the packaging. I was curious about it. I might have to consider this. I would just have to figure out where to get pork belly (I can never seem to find one except for a store on the opposite side of my city.
I love Chinese people very much❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
❤❤❤❤❤❤
Hi Mandy ❤
Well there’s Sunday dinner solved!
Thanks lady.
What's the name of this dish? I've always love this braised pork belly dish. So glad that now I have the recipe from you! 👍👍👍
梅干菜烧肉（Meigancai Braised Pork Belly Recipe）
Mandy, I am in Houston Texas. I know you asked me what country was I in which is USA,but I just wanted to give a shout out to you from Houston Texas. Now can you help me find my Wok?
Mandy, I am a fervent follower of your recipes. Thank you. FYI. There isn’t a link to print your recipe. Kindly include it. Thanks.
I just checked. The link works. You have to click the "show more" and then you will see the link. Anyway, I copy it and here it is - curatedkitchenware.com/blogs/soupeduprecipes/meigancai-makes-the-best-chinese-braised-pork-belly
Is there a Way to buy only the new Lid ? i have the wooden lid from my Wok. I messed it up my Wok gained some Rust Stains because I forgot to add some oil . But its still a great Tool just has som character now.
nihao Mandy!
Can chung choy be a substitue for mei gan cai?
Mandy, love your videos. Would you mind making some cooling foods? I think that most of your videos tend to be heating or extremely heating foods. Hopefully you think my request is important. It is middle of summer, everyone in America is already wriled up. I bet you would be good at making something cooling.
This recipe is a twist on Ming Taai’s Red Roast Pork.
hi there Mandy... Is meiganchai the same as what we Cantonese call "Mooi Choii" ??
They are different but can be interchanged in recipes. Meigancai can be made with many types of vegetables and it is popular in many areas in China. Mooi Choii is made with a certern type of vegetables called meicai in local dialect, and are usually produced in Meizhou, Guangdong, China. To be honest, they are so alike that many Chinese people can't even tell the difference.
A great recipe❣️ Thanks muchly. My apologies. I tried following the link for the dried greens, but it isn’t showing. Have I done something wrong?
Here is the link - curatedkitchenware.com/products/preserved-mustard-greens-dried-mustard-leaf
@@SoupedUpRecipes Mandy, thank you so much!
Is 梅干菜 the same as 梅菜 that is sold as a whole head in the packaging? I’ve only had 梅菜扣肉 but it looks different and might tastes different since there’s no Shao xing. I’m interested to try this out!
They are different but can be interchanged in recipes. Meigancai （梅干菜） can be made with many types of vegetables and it is popular in many areas in China, including shaoxing. Mooi Choii (梅菜) is made with a certern type of vegetables called meicai in local dialect, and are usually produced in Meizhou, Guangdong, China. To be honest, they are so alike that many Chinese people can't even tell the difference.
where can i order your wok
Mandy, I’ve had your original wok for about 3 years and I love it! However, It came with a wooden lid. How can I get the new glass top lid?
We will have the lid for sale in the future (Not now). You can keep an eye on our listing and purchase it when it is available.
I was going to ask the same question but glad to see a response already. Look forward to the new lid.
Mandy, you sent me a link to Amazon, but it did not include your Wok that you are cooking with along with the top that you talked about. I searched and searched, and I still cannot find it, and I truly truly want it.
What country are you in?
@@SoupedUpRecipes USA
Are you able to open this link to purchase the wok - geni.us/carbon-steel-wok
Let me know.
@@SoupedUpRecipes yes, I opened the link. Thank you very much. I’m getting ready to purchase it now.
Mandi, i ordered your wok the first day you announced it, and even after near-constant use since then it still looks and works as good as it did when i first unboxed and seasoned it. It's changed the way i cook and is the most useful tool in my kitchen ... and your recipes have always got me trying something new!
To anyone not sure about buying Mandi's wok, i say go ahead and give it a try. It's light weight but very strong, easy to clean, and as far as i can tell will last a long, long time so it's a good choice for anybody's kitchen!
Now to start thinking about pork belly ... 🐖
Thank you so much for the support. I am happy to know you like the wok.
Can I buy just the wok lid?
I already have the wok for a few years.
You can purchase the lid through this link - www.amazon.com/dp/B0D49VBLGL?maas=maas_adg_3D9489F6053C607E5EDB08AA8AD8C888_afap_abs&ref_=aa_maas&tag=maas
Yibin YaCai same or different, have a few pouches in the pantry?
They are different. Yibin Yacai is wet. Meigancai is dry. The prepping method is different. Yibing Yacai can be enjoyed or cooked directly out of the package. Meigancai has to be soaked first before cooking. You can't eat meigancai directly out of the package.
@@SoupedUpRecipes Thanks, I guess I will skip the wash/hydrate steps and see what happens using the Yacai straight out of the package.
Had some other things to order on Amazon so I added some Meigancai. I will make both and see what happens.
Oh man it was a bas idea to watch this video while on a diet 🤣
Is this very different from su mi ya cai? I have that from the dan dan recipie
They are different. Yibin Yacai is wet. Meigancai is dry. The prepping method is different. Yibing Yacai can be enjoyed or cooked directly out of the package. Meigancai has to be soaked first before cooking. You can't eat meigancai directly out of the package.
@SoupedUpRecipes Ok great - Thanks Mandy! Heading down to my local Chinese grocery to buy some and try this recipie. 🙂
mei gan cai. I would like to see more recipes for this so that I can order it. Because I did not live near an oriental supermarket. And it's expensive on Amazon. And there's no sense to purchase it just for 1 dish
👀...👍🔥😎🔥👍
I can’t find your Wok to order, it’s not in the description!
Here - www.amazon.com/dp/B09TZWJMJY?maas=maas_adg_66F51564F20347841DD201CBA5ED49AD_afap_abs&ref_=aa_maas&tag=maas
Thank you for the support
@@SoupedUpRecipes I still don’t see your Wok that you used in the video and you talked about?
This recipe is fantastic. So tasty and satisfying. I like the bun filling. But can also be wrapped in a flour tortilla or spring onion 'pancake'.
Great idea!
I do not eat port, can it be substituted? what is the english name for the soaked veggie please. enjoyed your cooking.
please make instant noodles of different kinds. lets judge which one is the best. it should be fun.
It is called Meigancai, or preserved mustard green leaves - curatedkitchenware.com/products/preserved-mustard-greens-dried-mustard-leaf
Reminds me of a Filipino dish I had in Alaska of all places. Very simple Sisig with just chopped pork belly for the meat. Might hit up the Asian market and give this version a try.
For some reason - but I am certain it has something to do with money and greed - I can no longer get pork belly with the skin here in California and so can only get pork belly (diminished, lol). Would this make a big difference in the recipe because now there is no collagen.
It will make a difference but I have tried this recipe with skinless pork belly. It still tastes good, just the sauce is less sticky.
concerning meat choice - I guess, similar recipe may be also done with chicken? when you use chicken skin/fat and bones as well should be similar , right?
Yes, you can use chicken but the braising time should be much shorter, like 40-50 minutes.
@@SoupedUpRecipes thank you for advice)
你是广东人吗，从哪里学的美式中餐？华裔应该不会在家里也吃这些吧
梅干菜烧肉怎么会是美式中餐？？
@@SoupedUpRecipes 发错地方了
Theres no such a thing as best chinese pork belly recipe... probably she stole it from korean once again.😂😂😂
Fun fact: chicken is the meat that is eaten by the most cultures. I can't eat beef or pork. Please do more chicken, turkey, duck or fish recipes or how to substitute chicken for pork or beef. 💖🌞🌵😷
Same!! I can’t eat pork either and don’t eat much beef. Wish she’d do more noodle and rice type dishes also things like salt n pepper chicken etc. many busy families don’t have time or the space to make these recipes but I still enjoy watching
Fun fact: In China, pork is the most commonly eaten meat, and makes up more than 50% of their domestic meat consumption.
There definitely are non-pork dishes in Chinese cuisine, but this might not be the best choice to find non-pork and beef recipes.
@@TheHeavenlyRice , the articles I read said pork was most popular, but chicken was second. I just can't see poor Chinese farmers being able to afford beef or pork more often than chicken or fish in coastal areas. In cities yes, but it's hard to keep a whole hog with out refrigeration.
So I’m Chinese-American and regularly visit China. My parents used to be those poor farmers.
Current day, even the poor farmers have refrigeration… Pork and fish are also cheaper over there than it is in the west, so it is more available. You’re right about beef being pricier though.
China isn’t some backwater, third world country anymore, so I don’t know where you get the image that a large portion of the population is still living without basic amenities…
@@TheHeavenlyRice , there are many, many American families (100s of thousands) who don't have the basic amenities living in the USA today, so if I was wrong to think that China hadn't eliminate the poverty problem, I apologize... maybe the US could learn something... How did they provide every man, woman and child in all of China with the basic amenities? Tell me how it was done so I can no longer be ignorant. My family is from Japan, maybe you could be a little less defensive as there are still homeless people there as well. Maybe we all can learn from your explanation.
Mei Kai rou is the samething or different?