Extra Easy! Chinese Pork Belly w/ Preserved Vegetables 梅菜扣肉 Hakka Mei Cai Kou Rou • Stir Fry Recipe

[@julietong1418]

Cooked this recipe for dinner tonite! 👍👍👍 it was so good tt I put leftover half in freezer for another day. The main reason I like yr recipes is tt u are so clear with yr amounts n strep-by-step visuals : no one can go wrong, sure to come out good 😁👍

[@spicenpans]

Woohooz!! Thank you so much for using our recipe, Oma. We really appreciate your sweet comments. 😘😘😘

[@12LittleLittleOnes]

And with the 'beautiful' descriptions just right, not overdone!

[@maryyang7212]

So good .... one of my many favourite recipe from your channel. Thanks !!

[@max77745]

My fave n always brings me remember to my grandma

[@gilmore1234]

Made this a couple times already. Its delish!

[@spicenpans]

Woohooz!!

[@HilaryLee-c1v]

Gonna try it

[@spicenpans]

Happy cooking 🤓🤓

[@henryhengkeecheong9089]

Power 👍👍👍 Confirm weekends will have new recipes to try liao 😃😃😃😋😋😋 Thanks chef 🙏 🙏 🙏

[@spicenpans]

Happy cooking!!

[@jennyliew5919]

Done cooking this recipe. Super delicious.

[@liongrose1173]

Simple steps , but looks equally good 👏😚

[@spicenpans]

Thank you so much 🙏🙏🤓🤓

[@frh219]

Thanks very much for sharing new cooking method of my favourite dish..:) it’s much easier compared with your previous video.

[@teckchinggoh3551]

Thank you. It is so simple.

[@aboymecelia6973]

So interesting .later i will try to cook this belly..thank you for sharing

[@spicenpans]

Happy cooking

[@888katiechau]

Excited to be making this soon.

[@sulistiyani417]

Yesterday I cook this for my bos. And they say very nice. Thank you Sir for you recipe. Hope God always bless you and your family too.

[@spicenpans]

Awesome!! We’re so happy that they enjoyed it. Thank you sooo much for using our recipe, Sulis

[@rachelchan7871]

Tq .. you can cook so well . . I like 👍

[@lingdelavega7360]

Simple Easy and 😋 yummy! Thanks Sir! More Power

[@sharonwong2904]

this is one of my fave dish n used to cook big portion n keep some in fridge for lazy days - v appetising w rice

[@spicenpans]

Yum!!!

[@maryngshwuling9916]

Thanks for sharing 🌻

[@natureloverjhulzmixTv]

Sarap naman nyan I may try that for tonite

[@maryheng4583]

Delicious, will try your recipe next week😁

[@MamaMoiJia]

Look so delicious

[@no_chefs_here3194]

another great dish, love it!

[@spicenpans]

Thank you so much ☺️

[@leebengchoo3835]

Wow don't have to taste it looks very delicious it must be very yummy

[@EvezYan]

thanks for sharing. i like this dish but had failed in my previous attempt in cooking this many years ago. I will try your version in the near future.

[@CharlesNgodotcom]

Thanks Sifu. Going to try this tomorrow. I love this dish but the traditional way is so time consuming!

[@tessatay3879]

Yes! I can now make this dish using the 梅菜 I bought at sheng shiong the last time I came back to sg. Am going to buy more 梅菜 when I come back again if I'm successful in making it. Wish me luck 🤞

[@trangliang2180]

Thank you Jamie! I love this dish but I never dare to attempt it. I've been having so much success with your other recipes I'm gonna give this a try! Wish me luck! 😂

[@spicenpans]

Good luck, Trang. I think you’ll enjoy this dish as much as we did. Cook more rice ok 🤓🤓🤓🤓

[@Frostysleet]

Looks so good!!!! Love it!

[@spicenpans]

Thank you so much 🤓🤓🤓🤓

[@maritestala7934]

Thanks for sharing;yummy

[@isaackho7280]

good recipie

[@senioritajedi7145]

I’m not a chinese my hubby is a chinese..actually I’m thinking of this yesterday now I’m cooking it..hopefully he will love it later when he take his dinner 🥰

[@avelinaevalla]

Wow thanks for sharing sir...I will make one also for my content...again thanks

[@somefatbugger]

Awesome again.

[@simonyeam8683]

Damn good recipe and goes very well with steaming hot rice. Thanks

[@spicenpans]

Thank you so much too.

[@kevinchin76]

Thx 👍😊 , yummo 🐷🤤🤤🤤 ummm, gonna make this ultimate yummy dish 🐶🐶🥥🍍🐶

[@theresatheresa2750]

Delicious..

[@SGracesyaL]

This is so delicious! My mom always cook this dish for me when I'm back home.

[@spicenpans]

You’re so blessed. Yes this is delicious. Comfort food

[@Frostysleet]

I am going to attempt cooking this next week! Looks so good!

[@rachmts]

Hello, new to your recipes. Live this dish. Will try it soon. However, what type of qok is that you are cooking this dish in? I like it. Can you I u give me the type of wok it is. Thank you.

[@davidf.8345]

Ooh, fancy new wok? Looks nice. I don’t need one, but I want one. 😁

[@spicenpans]

Hehe. High five, David. Don’t we all have the same problem.

[@atlantisitecrystal]

will this taste better when keep overnight?

[@globalbusiness8457]

If just the regular preserved mustard, not the sweet one, can we just add sugar? If can add sugar, how much to add? thanks 🙏

[@SuperCHINKC]

Can I use shaoxing wine?

[@GoogleUser-mm4nl]

I miss this dish so much. Used to eat this when I was small. I’d like to try cooking this. your recipe looks simple and yummy. May I ask if the preserved mustard is the same as the green pickled mustard that’s usually soaked in the water in a bag sold in a grocery? Or is it a dried mustard comes in a pack?

[@spicenpans]

Hihi. It’s the dried mustard. Hope this recipe is close to what you’ve tried when you were young. Happy cooking!

[@GoogleUser-mm4nl]

Thank you so much

[@GoogleUser-mm4nl]

Finally I made this dish for dinner. It is sooo good. I’m glad that I found your recipe. Thank you!

[@shananarocks]

Is it better or morw hygienic to blanch the pork belly first?

[@pt6637]

Hi Roland, do you need to soak the sweet mei chai ? If so, how long did you soak n how many times did you change the water ? Thx.

[@elainewong3888]

Glad I found your channel and this recipe. I did this the other day and it was so easy! Woo. Thank you. One question please. Can I omit or replace shallots with something else? I need to cook for friends who don’t like shallots/onions...

[@spicenpans]

Hi Elaine. You can omit them but I tell you a secret, your friend won’t notice there’s shallots inside. Hehe. Cut them into really small pieces. Shhh don’t tell your friend.

[@elainewong3888]

Spice N' Pans thank you for your reply! 😄Hehehe yeah true indeed! When I was trying this dish the first time, I cut them into super small pieces and I couldn’t find them in my dish when I ate it 😂

[@susanng7298]

@@elainewong3888 I dislike onions and won’t eat anything with onions or spring onions. So for this dish, I’ll give onions a miss but will use store bought shallots oil instead. What’s the point of cooking something that I won’t even eat?

[@victorialeeinnyc]

I’m so excited to try making this! I only really eat mui choy kow yuk once per year when my family gets together for Chinese New Year :( don’t think that’s happening in 2021 because of Covid.

[@spicenpans]

Haiz. So sad right. Gotta cook at home to make ourselves happy. Happy cooking!

[@karadia286]

Hi! Is it ok to replace the chinese rice wine with Huatiao wine? (Because i usually cook with that) Will the taste differ a lot?

[@cacaching16]

I like the wok! Can you provide the link, if available?

[@princemizarcabanding2381]

Later I will go in China Town to buy ingredients.. I am now in Philippines after working in Singapore. I really miss to eat Chinese dishes

[@liumin5519]

can u please show how to cook "cai buoy" like they serve in the teochew porridge . ty

[@spicenpans]

Okie dokie. Thanks so much for your request 🤓🤓🤓🙏

[@nanaapple9177]

If I don’t have Chinese white rice wine can I use shaohsing rice wine instead?? Sometimes I confuse white rice wine and shaohsing rice wine is not same?

[@adelyntan4306]

how would one make turn this dish into a noodle soup dish?

[@myrna5540]

I love that wok, do you have a link where I can order, thank you for your time.

[@spicenpans]

Hihi. Here’s a link kitchenwareking.com/la-gourmet-galactic-wok-32cm-free-brabantia-profile-silicone-wok-turner-worth-rm101-90.html

[@myrna5540]

@@spicenpans thank you so much, have an amazing weekend.

[@gohkimyeng9544]

Yummy

[@HayashiShirou]

hakka ppl's favorite if not mistaken. my hakka side family (hakka) always eat this o.o

[@forevermelodybtob8269]

I miss my grandma mui cai while watching . Looks very yummy . Do you have a video on tangyuan. I remember grandma style is in dark sugar. Opt w ginger or none

[@corrinnelim9025]

Hi Roland & Jamie, if I am adversed to cinnamon and star anise would a teaspoon of five spice powder make the cut for this dish? Used that in your Lu Rou Fan recipe so it went well for me! Please advise! Thank you!

[@janlim1860]

For the Mei Cai, possible to use the salty Mei Cai instead of the sweet type as I prefer savoury to sweet. Do you reckon it would taste as nice and flavorful! I liked how Coco watched you at the end of video 😊

[@innerlight10]

Hi, did you marinate the pork before you add into the work?

[@spicenpans]

Hi CL yes we did. It was shown in the front part of the video. Happy cooking

[@josephinehoh8787]

How can I cook this dish with instant pot pressure cooker please.

[@MikeTheBarber63]

Is this the same preserved mustard green that comes in a plastic bag at Chinese grocery stores in the USA? If you know the kind I mean. It is like a pickle and I usually rinse a bit and eat cold as is, with rice. I was not aware of cooking it, this looks wonderful to me.

[@spicenpans]

Hi Mike. Found one on amazon Spring Farm Dried Mustard Leaf, 3.5 Ounces 梅干菜 www.amazon.com/dp/B01A71GVK4/ref=cm_sw_r_cp_api_i_Qr.SDbBJ1K0Z3 for your reference. Happy cooking!

[@johntan3901]

for this dish can i use salted mei cai ?

[@prisng1667]

Do you hv any recipes already include with turmeric ? I would like to cook meals with turmeric powder

[@bogieman8]

How can you accommodate using a pressure cooker?

[@elsieseah1977]

I cooked this dish today. After 40 mins the sauce and mei chye taste superb but the pork belly is not soft (the lean portion). Continued cooking for another 30 mins and it was slightly softer. May I know what needs to be done so the meat has this melt in the mouth texture. Thanks!

[@charlesleong7412]

instead of simmering it for 40 minutes throw everything in the pressure cooker on high for 20 minutes or more, put less water if use pressure cooker, dont over the pork, then put on stir fry until sauce thickens, i tried it and i like it just that i used only small portion on the herbs ( very little of all 3 cos i like the taste of mei chai more _)))

[@prettycatmint4514]

Oh goodie a video on how to cook up the sweet preserved veg. Must try this perfect one dish meal. Nice frying pan but is it heavy without cover?

[@spicenpans]

Hi Penny. The wok is manageable. It looks very nice right. Shiok!

[@gwena9043]

Can I use cinnamon powder instead of cinnamon bark?

[@darrenfoo8700]

If I use lean cut such as pork loin, do I also braise for 40 mins? I tried simmering for 20-30 mins before but the pork meat turned out pretty dry and still a bit tough. Or are there other things I can try such as marinating with corn starch to lock in the juices and cutting down cooking time for example?

[@CathKhoo]

Can I use the salted vege?

[@adelynquek6079]

Hi I bought the wrong mei cai, can I use the salty one instead of the sweet one?

[@spicenpans]

Yes can no problem. Just reduce the salty ingredients until much later so that you can adjust the saltiness level of the dish accordingly. Happy cooking!

[@chuaaihwa7731]

Your method seems easy & fast which I wish to try out. May I know if the 150g Mei Cao is the raw or soaked weight amount?

[@spicenpans]

Thanks so much. It’s raw

[@Ghostx1977]

Have you done a sweet & sour chicken ball video.

[@jimwilleford6140]

Do you have a link to that kind of wok?

[@spicenpans]

Hi Jim. They’re only sold in Singapore and Malaysia at the moment. Here’s a link: kitchenwareking.com/la-gourmet-galactic-wok-32cm-free-brabantia-profile-silicone-wok-turner-worth-rm101-90.html

[@scyscyscy8899]

Can you show a video on how to cleanse Mei Cai?

[@serbidorakusinera7229]

40 minutes to cook ? How’s the texture of the meat ? As thy said a longer time to cook become chewy

[@spicenpans]

The longer you cook, the more tender the meat will be.

[@cyeoql]

I cooked this today. Turned out very well I bought the stone crane brand but it is rather sweet. Can you recommend the brand you used? Thanks

[@cerinatan4853]

Hi we buy the Macau Hongkong Sun Fat Yuen brand. It is sweet preserved mustard cabbage without preservative. This is the best we can get in Singapore as others either too sweet n salty or with fragrance.

[@getkohi9871]

Hi, does young ginger mean galangal? Or is it ginger? Thanks in advance!

[@spicenpans]

Galangal is blue ginger. Young ginger is a lot milder than normal old ginger. If you can’t get young ginger, you can use old ginger. Reduce the amount by half. Happy cooking

[@jimwilleford6140]

Is that a screen in the wok?

[@spicenpans]

Hahaha. Yes.

[@bradblackaby5055]

Can you show me something with brisket please.

[@bonitapang2925]

May I check if rice wine is 白米醋 or 绍兴酒？

[@spicenpans]

Hihi. It’s 白米酒

[@cz908]

The pan u r using is it non stick ?

[@spicenpans]

Good morning. Yes it’s non stick

[@teresalee1832]

Hi, thanks for the recipe. However, some of the captions don't make sense at all as it's based on how the words are pronounced. For example, what is pastor sauce? The dark sauce you used. If you cud correct the captions, the video wud be perfect. Tk you!

[@margaretkohsamy3404]

Wow saliva drop liow 👍🤣

[@spicenpans]

Thank you so much, Margaret. Have a great weekend

[@tutyga3731]

Thank you Roland and Jamie. 🙏May I know approximately how much weight is 6 pieces of shallots? The size of shallots here is different than what I commonly see in Asia. I'd appreciate your feedback. Have a wonderful weekend.

[@spicenpans]

Hi Tuty. They’re about 5g each with skin on so total about 30g. Happy cooking!!

[@patl5533]

Hi Roland! May I know what is the weight of the wok?

[@spicenpans]

Hi Pat. I Guess it’s about 1kg. That’s my guess only though. Hope this helps.

[@patl5533]

Tq 😊

[@samshiefamilyvlog]

Can i request a recipe? I dont know the name of this recipe but the one veg.When we eat kway chop in the hawkers sometime eat with porridge.. Its a green preserve chop veg. It a sweet and a bit sour..

[@spicenpans]

Hi Gina. Thanks so much for your request 🤓🤓 I believe the colloquial name of the dish is “Cai Buay”. This recipe uses salted vegetables (marketfresh.com.sg/products/salted-vegetable-400g) which we can easily get them ready made from stores. May I know if you’re able to get salted vegetables from your local stores because this will determine the extent of our recipe? Thanks

[@samshiefamilyvlog]

I didnt know that its ready made. Thank you so much for response.. Actually its my boss favorite thats why im trying to find recipe and do my own for her. Thanks again.

[@spicenpans]

You ask your boss to buy salted vegetables. Then soak then for a while - say 15-20 mins. Test to see if thé salted vegetables are still very salty. You want it to be salty but not too salty. You don’t want it to be tasteless either otherwise the dish won’t be nice. Cut them into small pieces like squares. Put them in a pot. Add some water. Add some cloves of garlic. Bring to boil. Add a little sugar to balance out the taste. It’s very simple. The trick is not to oversoak the salted vegetables in the beginning.

[@weefennchew6904]

I followed the recipe and the favournwas good. But meat was hard and mei cai doesnt taste soft.... did i miss something....

[@alf3926]

You took many shortcuts compared to the original recipe, which requires you to steam and fry the pork belly. How does this compare to the original?

[@theunknownmeme4031]

May we recommend that u stop the action of grasping the fragrance in the air. Is repetitive in every video

[@shananarocks]

I also grab the fragrance of my fart and share with my wife. I also cannot stop that too.

[@adrianang9231]

The pork nv show us to put what sour???? Want to show us show properly

[@spicenpans]

Can I know what sour are you talking about? I don’t understand you at all.