梅菜焖五花肉 Braised Pork Belly with Mei Cai

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。
🙏 感谢Stoneline Malaysia赞助优质炊具
🙏 来自德国的阿尔卑斯山原石炊具
🙏 原石贴面不沾锅，透明垂直插锅盖设计，适用各种炉具
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汤匙 糖
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，炒匀收水
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
This is a classic Chinese dish, how would you cook this at home?
Portion: 5 - 6 pax
Prep Time: 15 minutes
Cook Time: 15 minutes + 45 minutes (for simmer)
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 tbsp sugar
1 tsp dark soy sauce
1 tsp oyster sauce
1 litre water
1 tbsp cooking oil
Preparations:
1. Wash both the sweet & salty preserved mustard green, soak for 2 hours, drain and dice
Steps:
1. Heat the wok, add preserved mustard green, saute and set aside
2. Add and heat the cooking oil, add garlic and saute
3. Add pork belly, fry evenly until it changes color
4. Add preserved mustard green, fry evenly and quickly
5. Add water (enough to submerge preserverd mustard green) and seasoning, fry evenly and bring to boil
6. Switch to medium-low heat, cover with a lid and cook for 45 minutes
7. Lift the lid, fry evenly
8. Turn off the gas, it’s done!
Notes:
1. Clean preserved mustard green thoroughly to remove substance
2. 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
3. Stir occasionally during simmer, you can add hot water if it dries up
4. You can prolong the simmer duration if you prefer softer texture
#南洋风味家常菜单 #nanyangkitchen
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[@Reneurock]

Thank you. Have been looking for 家常梅菜扣肉 like this, we are Hakka and my mom never marinate and deep fry the meat like how many of the recipes on youtube are showing. This is the way she makes it and she also adds a bit of homemade rice wine to it, tastes divine.

[@NanyangKitchen]

High five! 🖐 Yes, if we use fresh pork belly, marinating and deep frying are not required

[@3nityBlood]

Me too! I was wondering why the others are frying the meat 😆

[@joanneng1710]

I tried this dish today. My family likes it very much. Delicious 😋 Thank you so much.

[@NanyangKitchen]

Glad to hear that, happy cooking!

[@ykk777]

以前父親常做這道菜，現在他老了沒做了！找一天我也試一下！謝謝分享！

[@NanyangKitchen]

加长焖煮时间，把梅菜猪肉焖软绵点，会比较容易适合老人家下饭

[@ykk777]

Nanyang Express 南洋小厨 嗯，好的，谢谢

[@sweekeeteh5336]

@@ykk777 九

[@user-iu5sz1vy2s]

Thank you for sharing 👍👍👍

[@NanyangKitchen]

Have fun cooking!

[@weiyifoong740]

今天煮了 很好吃！

[@NanyangKitchen]

加饭加饭🤤

[@chongls33]

Tqvm for showing the steps. I hv learnt a new dish. Awesome👍🏻

[@NanyangKitchen]

Happy cooking!

[@huanglaikongkuLai]

我常做 很好吃

[@shirleyaw5324]

This is so delicious traditional comfort food my favourite thanks.❤️👍😋

[@NanyangKitchen]

Yes, this is one of the classics 😍

[@wusuitqk8603]

支持你

[@NanyangKitchen]

谢谢你🥰

[@zsaiquio6808]

Thank you all, will follow this recipes and cook it.

[@NanyangKitchen]

Happy cooking!

[@fykitchen5295]

这个好吃😋😋

[@siewkee6093]

Regular order dish at my regular makan shop all these years

[@NanyangKitchen]

Have you tried cooking this yourself? 😄

[@scchoo9155]

Just cook this dish, delicious ! Love it. Tks

[@NanyangKitchen]

Great you like it!

[@summing4482]

Look’s very good

[@NanyangKitchen]

Give it a try?

[@cheowluitan356]

Prep this dish last week! Absolutely marvelous, family loved it ❤

[@NanyangKitchen]

Glad to hear that! ♥️

[@hong_kitchen]

It is my fav dish!

[@NanyangKitchen]

Same here!

[@lockL-y2c]

Delicious.😋👍

[@NanyangKitchen]

Yummy 😋

[@user-ur9bv6wi2j]

❤

[@vicksonwong2348]

如果用猪油渣更香

[@NanyangKitchen]

也多哦，想到都觉特好吃🤤

[@user-dk9fn2dq3l]

谢谢分享视频，梅菜猪肉自从婆婆6年前去世就没吃过了。最近与表妹谈美食聊到主题所以来油管搜寻第一个就看到南洋小厨 名字很亲切，教学很容易明了。就是想问3个问题：猪肉下锅前需要先挪生粉或腌制吗？小火还是中火焖多长时间？需不需要最后生粉收汁？也许是这细节我做错了所以煮了体验没有很好。

[@NanyangKitchen]

五花肉不需要事前腌制，因为在经过45分钟文火焖煮后肉就能入味和变得滑嫩了。出锅前也不需要生粉收汁，因为肉的胶原蛋白已经与梅菜融合了，稍微收水就菜汁也会浓稠的。煮不到味通常是因为火喉抓不到，下次煮注意煮时和火度就可以了。

[@user-dk9fn2dq3l]

@@NanyangKitchen 好的 谢谢啦👍

[@zf4utube]

豆香五花肉

[@NanyangKitchen]

有食谱吗？

[@klccching]

the pork do not need to marinate ?

[@NanyangKitchen]

We didn't marinate, it will be flavourful with simmering

[@theissacbella]

哪里买梅菜?😂

[@NanyangKitchen]

巴剎，卖干粮的档就有了。

[@user-gw2kr2ez8m]

請問梅菜在哪買的？好好吃的感觉

[@ellenchan7839]

菜市场就有卖啦

[@NanyangKitchen]

是的，菜市场/巴刹或干粮店都买的到。这梅菜焖煮过后会是很下饭很好吃的。

[@MandyleeMandylee]

可以只用咸梅菜吗？

[@NanyangKitchen]

可以。不过咸甜一起用的话，味道更佳。

[@mimozzastudio8852]

请问糖，豪油，黑酱油成分多少呢？

[@NanyangKitchen]

按进说明箱就有食谱了

[@mayyap80]

可是您的食譜裡沒有標籤到糖的份量呢？

[@NanyangKitchen]

Ops.. 漏了，是1汤匙糖的。

[@mandylai3217]

请问锅具在马来西亚哪购买？

[@NanyangKitchen]

www.stonelinemalaysia.com/shop/

[@NanyangKitchen]

☝️ 可以去Stoneline Malaysia 网店买。 实体店的话，Mid Valley 有一间。

[@vickychang8504]

What brand is this wok?

[@NanyangKitchen]

Stoneline Malaysia, it's much better than the wok we were using before this 😅

[@vickychang8504]

@@NanyangKitchen wow looks very good. Will check it out.

[@kennyyan8704]

台湾找不到甜梅菜

[@NanyangKitchen]

可惜啊，有加入甜梅菜的话这菜会是更好吃的。

[@kennyyan8704]

@@NanyangKitchen 是的 不过没放甜梅菜 也足够让台湾人吃到赞不绝口了😄😄

[@MeiShiKaGenshin]

好赞的锅啊，第一次见到这样的设计，请问北美有分销店吗？甜咸两款梅菜的方法太好了，视频拍得好专业漂亮！我昨天刚好也做了一道【梅菜排骨】，欢迎移步指教kzbin.info/www/bejne/fXy3g2ymgtWDiZI，南洋是前辈，向您多学习！

[@NanyangKitchen]

Stoneline牌的，不懂你那区有没有卖耶，你Google看看。我们也没有是前辈啦😅还在摸索把视频/食谱做到更好更容易明白。我们大家继续努力哦！

[@MeiShiKaGenshin]

@@NanyangKitchen 谢谢回复，Stoneline我们这里有，但找不到跟您一样的锅。有点遗憾！

[@maggiegoh9343]

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