Zhejiang Shaoxing Mei Gan Rou
Instructions
- 1. Soak the mustard greens in warm water for 20 minutes, then chop into small pieces.
- 2. Cut the pork belly into thick slices.
- 3. Heat oil, sear pork slices until golden.
- 4. Add ginger and green onions.
- 5. Add mei gan cai. Stir-fry 1 minute.
- 6. Add Shaoxing wine, soy sauce, and sugar.
- 7. Add a little water. Bring to boil.
- 8. Reduce heat. Simmer for 40 minutes until pork is tender. Serve with rice.
Cultural Tips
Shaoxing dried plum meat is an important part of Zhejiang’s culinary tradition. This dish embodies the unique flavors and cooking techniques passed down from generation to generation in the Zhejiang region of China. It is often enjoyed during family gatherings and local festivals.
Ingredients
- Pork belly 400g (cut thick slices)
- Mei gan cai (dried mustard greens) 100g (soaked, chopped)
- Ginger 10g (sliced)
- Scallions 3
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- Cooking oil 1 tbsp
Instructions
- 1.Soak the mustard greens in warm water for 20 minutes, then chop into small pieces.