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Mei Cai -Wu Hua Rou
Mei Cai Pork Belly
Mui Choy Pork Belly is another of my mum favourite dish. This is a traditional Hakka dish the meat is so tender and flavourful. Different households have their own methods of preparing and cooking this dish. You may use Pork Belly or Wu Hua Rou. Ontop of this I am using a combination of sweet and salted mui choy (preserved mustard green) just to balance so it is not too salty. This savoury sweet and salty dish pairs very well with a bowl of warm or porridge. And even more flavorful afters being cooked for more then 6-8 hours.
MEI CAI - WU HUA ROU
Ingredients:
200 g preserved salted mustard greens
100 g preserved sweet mustard greens
600 ml plain water + & -
3 tbsp cooking oil
Ingredient
5 -6 slices of fresh ginger
4 mash shallots
6 cloves mash garlic
2 pcs star anise
1 pc Cinamon stick
Ingredient - Seasoning
1 premium oyster sauce
1 tsp dark soy sauce
1 tablespoon sugar
Wash, slice preserved mustard green into 3 cm length wise long. Heat, boil water in a saucepan, add in mustard green and boil for a 5 minutes, repeating for two time. This will remove the saltiness. Drain and squeeze excess water away. Set aside.
Heat up a claypot, add in 3 tablespoon cooking oil.
Add fresh ginger, shallots, garlic, star anise & and cinammon stick, saute till aromatic.
Add in pork belly/wu hua rou, dark soya sauce, sugar stir fried fragrant, 
Preserved mustard green
Add in preserved mustard green and stir fried till fragrant.
Add 600 ml water, combine well and simmer for another 30-40 minutes.
Taste, adjust salty and sweetness as per preference.
Dish up 