{"id":12519,"date":"2018-05-11T19:36:08","date_gmt":"2018-05-11T11:36:08","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=12519"},"modified":"2019-01-24T10:15:52","modified_gmt":"2019-01-24T02:15:52","slug":"braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/braised-pork-belly-with-sweet-preserved-mustard-vegetable-mei-cai-kou-rou\/","title":{"rendered":"Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou)"},"content":{"rendered":"<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12520\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/ofic32fdhU4?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<h2><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-13112\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait.jpg\" alt=\"Mei Cai Kou Rou - Portrait (1)\" width=\"680\" height=\"952\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait.jpg?v=1592144281 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-600x840.jpg?v=1592144281 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-214x300.jpg?v=1592144281 214w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-486x680.jpg?v=1592144281 486w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/strong><\/h2>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Thanks for watching our <a href=\"http:\/\/theburningkitchen.com\/char-kway-teow\/\">Char Kway Teow video<\/a> last week! Today we continue our mini series of &#8220;10 minute Cooking Tutorials&#8221;, where I&#8217;m sharing my Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mui Choy Kau Yoke) recipe, another pork belly dish after the popularity of my recent <a href=\"https:\/\/www.theburningkitchen.com\/assam-braised-pork-belly\/\">Assam Braised Pork<\/a> recipe video.<\/p>\n<p>If you don&#8217;t like the taste of Assam and prefer something sweet and crunchy, you can try out this dish for a different variation! Hope you enjoy it!<\/p>\n<p>By the way, we received many favourable comments from our viewers last week. We even had enquiries about where to purchase the cockle opener that I recommended! I&#8217;m planning to place a bulk order so if you want to procure some for yourself or your friends, just drop me an email at burningchef@theburningkitchen.com, or message us on Facebook or Instagram.<\/p>\n<h2><strong><img decoding=\"async\" class=\"alignnone size-full wp-image-13111\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-1.jpg\" alt=\"Mei Cai Kou Rou - Portrait (1)\" width=\"680\" height=\"952\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-1.jpg?v=1592144281 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-1-600x840.jpg?v=1592144281 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-1-214x300.jpg?v=1592144281 214w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Portrait-1-486x680.jpg?v=1592144281 486w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/strong><\/h2>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It&#8217;s sweet and crunchy texture.\u00a0<\/strong>The combination of the soft pork belly and crunchy sweet mustard vegetable goes really well together as the textures compliment each other!<\/li>\n<li><strong>It&#8217;s a great dish to prepare for the family,<\/strong> as there is a large quantity of ingredients used in the dish. Great dish to share around or bring to a party!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE MEI CAI KOU ROU?<\/span><\/h1>\n<p>Use a knife to scrape the skin of the pork belly to remove the scum. Next rub the skin with coarse salt to exfoliate it, then rinse thoroughly.<br \/>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-13103\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-20.jpg\" alt=\"Rubbing salt onto pork belly skin on chopping board\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-20.jpg?v=1592144284 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-20-600x375.jpg?v=1592144284 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-20-300x188.jpg?v=1592144284 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Soak the Mei Cai for about 20 minutes, wash thoroughly by opening up the leaves to remove any sand particles and squeeze dry. Cut into\u00a0thin strips.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13104\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-21.jpg\" alt=\"Cutting soaked mei cai on chopping board\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-21.jpg?v=1592144284 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-21-600x375.jpg?v=1592144284 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-21-300x188.jpg?v=1592144284 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Scrape off the skin from the ginger with a knife. Then slice thinly and set aside.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13093\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-10.jpg\" alt=\"Slicing ginger on chopping board\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-10.jpg?v=1592144286 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-10-600x375.jpg?v=1592144286 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-10-300x188.jpg?v=1592144286 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Wash the spring onion, cut off the roots and set aside.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13107\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-24.jpg\" alt=\"Cutting off root of Spring onion on chopping board\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-24.jpg?v=1592144283 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-24-600x375.jpg?v=1592144283 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-24-300x188.jpg?v=1592144283 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Rinse garlic with the skin on. Use the flat side of a chopper to smash it lightly, then set aside.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13105\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-22.jpg\" alt=\"Smashing garlic with a cleaver\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-22.jpg?v=1592144283 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-22-600x375.jpg?v=1592144283 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-22-300x188.jpg?v=1592144283 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>In a bowl, add all the &#8216;Sauce&#8217; ingredients in (b) and mix well.<\/p>\n<p>In a separate bowl, add all the &#8216;Slurry&#8217; ingredients in (c) and mix well.<\/p>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">A. BLANCH AND MARINATE THE PORK BELLY<\/h4>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Add all the ingredients in group (a) into a large wok, then add in the cleaned pork belly. Bring to a boil over high heat for about 20 mins.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13097\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-14.jpg\" alt=\"Dipping pork belly into wok filled with water and spring onions\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-14.jpg?v=1592144285 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-14-600x375.jpg?v=1592144285 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-14-300x188.jpg?v=1592144285 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Remove the pork belly, rinse it and then pat dry with a kitchen paper towel. Discard rest of the blanching mixture. Then use a fork or tooth pick to prick as many holes on the pork belly skin as possible, then pat dry.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13106\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-23.jpg\" alt=\"Poking pork belly skin with a fork \" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-23.jpg?v=1592144283 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-23-600x375.jpg?v=1592144283 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-23-300x188.jpg?v=1592144283 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Next, rub the dark soya sauce all over the pork belly (including the skin) and leave to marinate for about 20 mins. Then pat dry with a kitchen paper towel.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13094\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-11.jpg\" alt=\"Marinading pork belly in soy sauce mixture\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-11.jpg?v=1592144286 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-11-600x375.jpg?v=1592144286 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-11-300x188.jpg?v=1592144286 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">B. FRY THE PORK BELLY (WHOLE) AND MEI CAI<\/h4>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Heat up the 100 ml of oil over medium high heat and carefully place the pork belly skin down. Fry for about 5 minutes, or until the skin turns golden brown.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Transfer it to a bowl of water to soak for 20 mins. Then drain, pat dry and cut into 1 cm-thick slices.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13100\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-17.jpg\" alt=\"Slicing pork belly slices on chopping board\" width=\"680\" height=\"425\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-17.jpg?v=1592144285 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-17-600x375.jpg?v=1592144285 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Cooking-Steps-17-300x188.jpg?v=1592144285 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">In a clean wok, heat up 2 TBsp of oil, then add in the smashed garlic and fry till aromatic. Next, add in the Mei Cai strips and fry for about 5 minutes until it is dry.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Next, add in the &#8216;Sauce&#8217; mixture you prepared earlier, and let it simmer for another 10 mins over medium high heat.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">C. ARRANGE AND STEAM THE DISH<\/h4>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">In a deep flat steaming dish, arrange the pork slices with the skin of the pork belly facing downwards.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Place the Mei Cai mixture on top of the pork belly slice, and press down gently with the back of a spoon.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Cover the bowl with a stainless steel plate, then cover the wok lid and steam for 2 &#8211; 2.5h over medium heat.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Once cooked, drain off the gravy into a bowl, then invert the steaming dish over a deep serving dish of a similar size or slightly larger, so the pork belly skin faces upwards when serving.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">OPTIONAL: For a thicker sauce, heat up the gravy in a small pan over medium heat. Then give the cornstarch slurry a stir before adding into the gravy to allow it to thicken.<\/p>\n<p class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name\">Pour the sauce over the dish and garnish with a piece of parsley.\u00a0Serve hot with a bowl of hot steaming rice, congee, noodle or Chinese buns.<\/p>\n<\/div>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Use the sweet preserved mustard vegetable for this dish.\u00a0<\/strong> There are 2 types of Mei Cai &#8211; one is sweet and the other is salty. So pick the right one!<\/li>\n<li><strong>Buy good quality Mei Cai <\/strong>as the inferior ones usually have lots of sand on them, and you will end up spending lots of time to get rid of all the sand.<\/li>\n<li><strong>Choose a good cut of pork belly.<\/strong>\n<ol>\n<li><strong>Buy the pork on the day that you plan to cook this dish<\/strong>, as the texture of the pork after cooking will be really tender, succulent, and melt in your mouth. Frozen pork or pork that has been kept too long in the freezer will become dehydrated, and thus become dry after braising.<\/li>\n<li><strong> Get fresh Indonesian pork from the wet market whenever possible.<\/strong> Alternatively you can also get fresh Bulan pork at the butchery counters of some supermarket outlets of NTUC, Giant and Sheng Shiong.<\/li>\n<li><strong> Avoid buying frozen pork, or frozen pork that has been thawed<\/strong> (check the information on the packaging as it will indicate if the pork has been chilled (fresh) or thawed (frozen).<\/li>\n<li><strong>Ask the butcher to give you the thicker and leaner part<\/strong> of the pork belly which will be most ideal for this dish.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Soak and wash the Mei Cai before cooking.<\/strong>\u00a0The vegetable is coated with salt which is used as a preservative. It also has to be washed several times to get rid of any sand particles.<\/li>\n<li><strong>Make sure the pork belly is thoroughly pat dry<\/strong> <strong>before frying<\/strong> to prevent the oil from splattering. It is advisable to use a oil splatter screen to cover over the wok if you have one.<\/li>\n<li><strong>Use a steaming dish where the all pork slices can fit in snugly,<\/strong> with some allowance for the mei cai to be placed on top.<\/li>\n<li><strong>Ensure there is always sufficient water for steaming,<\/strong> otherwise top it up with boiling water from a kettle so the temperature does not drop.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">STORING TIPS<\/span><\/h1>\n<ol>\n<li><strong>Freeze the leftovers if you can<\/strong> since it is time consuming preparing this dish, it is good to cook more and keep it in the freezer. It would be better to divide the portion into separate bowls if you want to keep them for another time for re-steaming.<\/li>\n<li><strong>Make this dish ahead of time.<\/strong>\u00a0In fact it is better to leave it overnight. The Mei Cai Kou Rou will tastes even better because the flavour has time to really seep into the pork.<\/li>\n<\/ol>\n<h1><span style=\"color: #ad0922;\">PORKY QUESTIONS<\/span><\/h1>\n<p><strong><span style=\"color: #333333;\">1. Why do you blanch the pork belly?<\/span><\/strong><\/p>\n<p>Blanching the pork belly with hot water helps to <strong>remove the scum<\/strong>, which gives off an unpleasant &#8216;porky&#8217; smell. Adding ginger, spring onion and Chinese wine helps to further remove the porky smell. Always make sure you rinse off the scum from the pork after blanching, and then you give the pot a good rinse as well!<\/p>\n<h4><strong><span style=\"color: #333333;\">2. Why do you need to poke holes in the pork?<\/span><\/strong><\/h4>\n<p>Poking holes in the pork helps to <strong>force out the water in the pork so it won&#8217;t splatter during deep frying.<\/strong> It also increases the surface area to increase the ability of the pork skin to absorb the marinade.<\/p>\n<h4><strong><span style=\"color: #333333;\">3. Why must I soak the pork belly after deep frying?<\/span><\/strong><\/h4>\n<p>After deep frying the pork belly, it is best to soak it in water for about 30 mins <strong>so that the skin will plump up<\/strong> which gives it a smooth, wobbly and spongy-like texture.<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY\u00a0<\/strong><\/span><span style=\"color: #ad0922;\"><strong>MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li class=\"li1\"><span class=\"s1\"><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\"><span class=\"s2\">Gluten-Free<\/span><\/a><\/span>: Use gluten free sauces instead<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<\/ul>\n<h3><\/h3>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-12520\" class=\"wprm-recipe-container\" data-recipe-id=\"12520\" data-servings=\"5\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Landscape.jpg?v=1592144279\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Landscape-150x150.jpg?v=1592144279\" class=\"attachment-150x150 size-150x150\" alt=\"Mei Cai Kou Rou - Landscape (1)\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Landscape-150x150.jpg?v=1592144279 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Landscape-300x300.jpg?v=1592144279 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Landscape-100x100.jpg?v=1592144279 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/03\/Mei-Cai-Kou-Rou-Landscape-320x321.jpg?v=1592144279 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop 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tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full\" data-rating=\"2\" 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stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-33\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">braised pork belly, mei cai kou rou, sweet mustard vegetable<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">50<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">3<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-12520 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"12520\" aria-label=\"Adjust recipe servings\">5<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">561<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng | The Burning Kitchen<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou) is tender and succulent braised pork belly that's so soft it literally melts in your mouth, perfectly balanced by sweet crunchy pieces of sweet mustard vegetable. SO good!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/12520\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"12520\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-12520-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"12520\" data-servings=\"5\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pork Belly<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">gm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Mei Cai (Sweet)(Preserved Mustard)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to marinade the pork<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For deep frying the pork skin<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp  <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For frying the preserved mustard<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">(a) Blanching Mixture<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3-4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Slices<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Sprig<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Spring Onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Hua Teow Jiu<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">(b) Sauce<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">11\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Bay Leaves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#ricewine\" class=\"wprm-recipe-ingredient-link\">Chinese Rice Wine<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Hua Tiao Chiew<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">(c) Slurry (OPTIONAL)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Cornstarch<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Garnishing<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">piece<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Parsley<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Other Kitchen Supplies<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">TBsp <\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Coarse Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For cleaning the pork<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-12520-instructions-container wprm-block-text-normal\" data-recipe=\"12520\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12520-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><span style=\"font-family: inherit;font-weight: inherit\">Use a knife to scrape the skin of the pork belly to remove the scum. Next rub the skin with coarse salt to exfoliate it, then rinse thoroughly.<\/span><br><\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Soak the Mei Cai for about 20 minutes, wash thoroughly by opening up the leaves to remove any sand particles and squeeze dry. Cut into&nbsp;<span style=\"font-family: inherit;font-weight: inherit\">thin strips.&nbsp;<\/span><\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Scrape off the skin from the ginger with a knife. Then slice thinly and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wash the spring onion, cut off the roots and set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Rinse garlic with the skin on. Use the flat side of a chopper to smash it lightly, then set aside.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a bowl, add all the 'Sauce' ingredients in (b) and mix well.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a separate bowl, add all the 'Slurry' ingredients in (c) and mix well.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">A. Blanch and Marinate the Pork Belly<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12520-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add all the ingredients in group (a) into a large wok, then add in the cleaned pork belly. Bring to a boil over high heat for about 20 mins.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the pork belly, rinse it and then pat dry with a kitchen paper towel. Discard rest of the blanching mixture. Then use a fork or tooth pick to prick as many holes on the pork belly skin as possible, then pat dry.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, rub the dark soya sauce all over the pork belly (including the skin) and leave to marinate for about 20 mins. Then pat dry with a kitchen paper towel.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">B. Fry the Pork Belly (Whole) and Mei Cai<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12520-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat up the 100 ml of oil over medium high heat and carefully place the pork belly skin down. Fry for about 5 minutes, or until the skin turns golden brown.&nbsp;&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer it to a bowl of water to soak for 20 mins. Then drain, pat dry and cut into 1 cm-thick slices.<br><\/div><\/li><li id=\"wprm-recipe-12520-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a clean wok, heat up 2 TBsp of oil, then add in the smashed garlic and fry till aromatic. Next, add in the Mei Cai strips and fry for about 5 minutes until it is dry.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Next, add in the 'Sauce' mixture you prepared earlier, and let it simmer for another 10 mins over medium high heat.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">C. Arrange and Steam the Dish<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-12520-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a deep flat steaming dish, arrange the pork slices with the skin of the pork belly facing downwards.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the Mei Cai mixture on top of the pork belly slice, and press down gently with the back of a spoon.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cover the bowl with a stainless steel plate, then cover the wok lid and steam for 2-2.5 hours over medium heat.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-4-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><span style=\"font-family: inherit;font-weight: inherit\">Once cooked, drain off the gravy into a bowl, then invert the steaming dish over a deep serving dish of a similar size or slightly larger, so the pork belly skin faces upwards when serving.<\/span><br><\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-4-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">OPTIONAL: For a thicker sauce, heat up the gravy in a small pan over medium heat. Then give the cornstarch slurry a stir before adding into the gravy to allow it to thicken.<\/span><\/div><\/li><li id=\"wprm-recipe-12520-step-4-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the sauce over the dish and garnish with a piece of parsley.&nbsp;Serve hot with a bowl of hot steaming rice, congee, noodle or Chinese buns.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-12520\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/ofic32fdhU4?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Use the sweet preserved mustard vegetable for this dish.\u00a0<\/strong> There are 2 types of Mei Cai - one is sweet and the other is salty. So pick the right one!\u00a0<\/li>\n<li><strong>Buy good quality Mei Cai <\/strong>as the inferior ones usually have lots of sand on them, and you will end up spending lots of time to get rid of all the sand.<\/li>\n<li><strong>Choose a good cut of pork belly.<\/strong>\n<ol>\n<li><strong>Buy the pork on the day that you plan to cook this dish<\/strong>, as the texture of the pork after cooking will be really tender, succulent, and melt in your mouth. Frozen pork or pork that has been kept too long in the freezer will become dehydrated, and thus become dry after braising.\u00a0<\/li>\n<li><strong> Get fresh Indonesian pork from the wet market whenever possible.<\/strong> Alternatively you can also get fresh Bulan pork at the butchery counters of some supermarket outlets of NTUC, Giant and Sheng Shiong.<\/li>\n<li><strong> Avoid buying frozen pork, or frozen pork that has been thawed<\/strong> (check the information on the packaging as it will indicate if the pork has been chilled (fresh) or thawed (frozen).\u00a0<\/li>\n<li><strong>Ask the butcher to give you the thicker and leaner part<\/strong> of the pork belly which will be most ideal for this dish.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Soak and wash the Mei Cai before cooking.<\/strong>\u00a0The vegetable is coated with salt which is used as a preservative. It also has to be washed several times to get rid of any sand particles.\u00a0<\/li>\n<li><strong>Make sure the pork belly is thoroughly pat dry<\/strong> <strong>before frying<\/strong> to prevent the oil from splattering. It is advisable to use a oil splatter screen to cover over the wok if you have one.<\/li>\n<li><strong>Use a steaming dish where the all pork slices can fit in snugly,<\/strong> with some allowance for the mei cai to be placed on top.<\/li>\n<li><strong>Ensure there is always sufficient water for steaming,<\/strong> otherwise top it up with boiling water from a kettle so the temperature does not drop.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">STORING TIPS<\/span><\/h4>\n<ol>\n<li><strong>Freeze the leftovers if you can<\/strong> since it is time consuming preparing this dish, it is good to cook more and keep it in the freezer. It would be better to divide the portion into separate bowls if you want to keep them for another time for re-steaming.<\/li>\n<li><strong>Make this dish ahead of time.<\/strong>\u00a0In fact it is better to leave it overnight. The Mei Cai Kou Rou will tastes even better because the flavour has time to really seep into the pork.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">PORKY QUESTIONS<\/span><\/h4>\n<span style=\"display: block;\"><strong><span style=\"color: #333333\">1. Why do you blanch the pork belly?<\/span><\/strong><\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Blanching the pork belly with hot water helps to <strong>remove the scum<\/strong>, which gives off an unpleasant 'porky' smell. Adding ginger, spring onion and Chinese wine helps to further remove the porky smell. Always make sure you rinse off the scum from the pork after blanching, and then you give the pot a good rinse as well!<\/span><div class=\"wprm-spacer\"><\/div>\n<h4><strong><span style=\"color: #333333\">2. Why do you need to poke holes in the pork?<\/span><\/strong><\/h4>\n<span style=\"display: block;\">Poking holes in the pork helps to <strong>force out the water in the pork so it won't splatter during deep frying.<\/strong> It also increases the surface area to increase the ability of the pork skin to absorb the marinade.<\/span><div class=\"wprm-spacer\"><\/div>\n<h4><strong><span style=\"color: #333333\">3. Why must I soak the pork belly after deep frying?<\/span><\/strong><\/h4>\n<span style=\"display: block;\">After deep frying the pork belly, it is best to soak it in water for about 30 mins <strong>so that the skin will plump up<\/strong> which gives it a smooth, wobbly and spongy-like texture.<\/span><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">561<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">12<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">53<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">19<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">72<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1163<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">234<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">40<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.6<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">15<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n<p><a name=\"headnotes\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou) is tender and succulent braised pork belly that&#8217;s so soft it literally melts in your mouth, perfectly balanced by sweet crunchy pieces of sweet mustard vegetable. SO good!<\/p>\n","protected":false},"author":4,"featured_media":13112,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[15,34,1347,63,26,28,1206,1508,38,40,1493,1495,1497,1512,484,1496,1511,991,46,11],"tags":[466,1489],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Braised Pork Belly with Sweet Preserved Mustard Vegetable (Mei Cai Kou Rou) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Mei Cai Kou Rou is succulent braised pork belly that&#039;s so soft it literally melts in your mouth, balanced by sweet crunchy pieces of sweet mustard vegetable. 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