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Pork Belly with Mei Cai Preserved Vegetable
Pork Belly with Mei Cai Preserved Vegetable
This is a savory and flavorful Chinese dish that combines tender pieces of pork belly with mei cai preserved vegetable.
Ingredients
- 1 pound pork belly
- 1/2 cup mei cai preserved vegetable
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon brown sugar
- 1 cup water
Instructions
- Soak the mei cai preserved vegetable in cold water for at least 10 minutes. Drain and set aside.
- Cut the pork belly into 1-inch cubes.
- Heat the vegetable oil in a wok or a pot over medium-high heat.
- Add the pork belly and stir-fry until browned on all sides.
- Add the soaked mei cai preserved vegetable, soy sauce, Shaoxing wine, brown sugar, and water. Stir well.
- Bring the mixture to a boil and then reduce the heat to low.
- Cover and simmer for about 45 minutes, or until the pork belly is tender.
- Serve hot with rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
Mei cai is a type of preserved vegetable that is made by fermenting mustard greens with salt and other seasonings. It has a salty and slightly sour taste.
Soak the mei cai preserved vegetable in cold water for at least 10 minutes before cooking.
Nutrition
Calories: 612kcal (31%)Carbohydrates: 4g (1%)Protein: 11g (22%)Fat: 60g (92%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 6gMonounsaturated Fat: 28gCholesterol: 82mg (27%)Sodium: 343mg (15%)Potassium: 384mg (11%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 47IU (1%)Vitamin C: 0.5mg (1%)Calcium: 20mg (2%)Iron: 1mg (6%)
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