Recipes

Sweet-Salty COMBO – Stewed Pork Belly with Preserved vegetable 咸中带甜梅菜焖三层肉

The sweetness and saltiness from Mui Choy (pickled Chinese mustard) is one of the great condiment to cook with pork belly, making the dish more flavourful that melts in your mouth and leaves an unforgettable ancient taste.

Best served when paired with a bowl of rice, and you don’t want to miss the goodness of stewing!

Mui Choy Pork Belly

Stewed Pork Belly with Mui Choy Recipe

Ingredients:
Pork Belly, Onion, Pickled Chinese Mustard (Salted), Pickled Chinese Mustard (Sweetened), Oyster Sauce

Instructions:
1. Fry the pork belly over low heat until golden brown colour.
2. Put onion.
3. Put the pickled Chinese mustard.
4. Add the pork belly and stir-fry again.
5. Add one spoon of dark soy sauce, light soy sauce and oyster sauce.
6. Add 2 bowl of water.
7. Stew over low heat for 45mins.

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梅菜是广东的特产,可用盐特别腌制成咸梅菜和甜梅菜。腌制好的梅菜外观黄中带青,有少量盐分淅出,更带有浓郁的梅菜沉香味道,清脆爽口。梅菜不仅可独成一味菜,也可配上三层肉,更是非常开胃。

美味古早味,口感丰富,  配饭也一流.

梅菜三层肉做法

材料:三层肉, 洋葱, 咸梅菜, 甜梅菜, 蚝油

做法:
1. 小火将三层肉煎至金黄色后起锅备用
2. 放入洋葱
3. 放入咸梅菜及甜梅菜
4. 加入三层肉翻炒
5. 加入一汤匙黑酱油,酱青及蚝油
6. 加入两碗水
7. 小火闷煮45分钟

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