梅菜有分为甜梅菜和咸梅菜。 我们家煮的梅菜焖五花肉是两款梅菜都用，甜梅菜又带点咸梅菜，口味更丰富。梅菜要先泡水去咸味，煸香后与五花肉焖煮，一道简单又好吃的古早味小菜又做好啦。
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分量： 5 – 6人份
准备时间：15分钟
煮时：15分钟 + 焖时45分钟
材料A：
400克/1条 五花肉（切块）
300克/1棵 甜梅菜
150克/ 1/2棵 咸梅菜
材料B：
8瓣 蒜头（去衣拍扁）
1汤匙 酱油
1茶匙 黑酱油
1茶匙 蚝油
4碗/ 1公升 水
1汤匙 油
准备功夫：
1. 洗净甜和咸梅菜,泡水2个小时，洗净沥水，切粒
煮法：
1. 烧热锅，加入梅菜，煸香起锅待用
2. 下油待热，加入蒜头，炒匀爆香
3. 加入五花肉，炒匀，把五花肉爆至变色
4. 加入梅菜，炒匀片刻
5. 加入水（盖过梅菜）和调味料，炒均待滚
6. 转文火，加盖煮45分钟
7. 起盖，炒匀收汁
8. 熄火，趁热享用
小提示：
1. 梅菜通常会带沙，必须彻底清洗干净
2. 梅菜的咸度会因不同货源/品牌而有差异，建议梅菜泡水后，自行测试梅菜的咸度，还是很咸的话须加长泡水时间或调整调味料的份量
3. 焖煮的过程中须起盖搅拌，过于少水的话须加热水防烧干
4. 喜欢更软绵的口感，可以加长焖煮时间
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Braised Pork Belly with Mei Cai 梅菜焖五花肉
Course: MainCuisine: Chinese5
servings15
minutes1
hourThis is a classic Chinese dish, how would you cook this at home?
Ingredients
- Ingredients A
400 g / 1 pc pork belly (cut into pieces)
300 g / 1 pc sweet preserved mustard green / sweet mei cai
150 g / ½ pc salty preserved mustard green / salty mei cai
- Ingredients B
8 cloves garlic (peel off the skin, flatten it)
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
1 litre water
1 tbsp cooking oil
Instructions
- Preparations
- Wash both the sweet & salty preserved mustard green, soak for 2 hours, drain and dice
- Steps
- Heat the wok, add preserved mustard green, saute and set aside
- Add and heat the cooking oil, add garlic and saute
- Add pork belly, fry evenly until it changes color
- Add preserved mustard green, fry evenly and quickly
- Add water (enough to submerge preserverd mustard green) and seasoning, fry evenly and bring to boil
- Switch to medium-low heat, cover with a lid and cook for 45 minutes
- Lift the lid, fry evenly
- Turn off the gas, it’s done!
Recipe Video
Notes
- Clean preserved mustard green thoroughly to remove substance
- The saltiness of preserved mustard green depends on the brand / source, therefore it’s best for you to try it after being soaked, you can soak it longer if it’s still too salty for you
- Stir occasionally during simmer, you can add hot water if it dries up
- You can prolong the simmer duration if you prefer softer texture
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