Traditional Mei Cai Kou Rou with wuhuarou

Ingredients

• 900 g skin-on pork belly (wuhuarou)
• 150 g dried fermented mustard greens (mei cai)
• 300 ml standard refined sunflower oil
• 3 tbsp naturally brewed dark soy sauce
• 2 tbsp first-press light soy sauce
• 3 tbsp traditional Shaoxing rice wine
• 1 piece red fermented bean curd in brine (nanru)
• 25 g brown cane rock sugar
• 40 g fresh ginger
• 4 cloves fresh garlic
• 3 pieces fresh scallions
• 2 pieces whole star anise
• 1 tsp ground five-spice blend
• 1500 ml water

Method

1. Thoroughly rinse the dried fermented mustard greens under cold running water, rubbing the leaves between your fingers to remove any sand and excess salt, then soak them in a bowl of warm water for about forty minutes until the stems soften.
2. Drain the rehydrated mustard greens, squeeze firmly with your hands to remove excess liquid, and finely chop on a cutting board.
3. Place the skin-on pork belly block (wuhuarou) in a large pot, cover with cold water, and add a portion of the thickly sliced fresh ginger, a portion of the whole fresh scallions, and a portion of the traditional Shaoxing rice wine.
4. Bring to a boil over high heat, skimming off any foam that rises to the surface with a slotted spoon, then lower the heat and simmer gently for about twenty minutes, until the tip of a knife pierces the meat without releasing pink juices.
5. Remove the pork belly from the pot, strain and reserve the cooking broth, then place the pork skin-side up on a cutting board and pat the surface completely dry with paper towels.
6. Prick the skin thoroughly and closely all over with a fork or metal skewer, taking care to pierce only the skin without cutting into the fat layer beneath.
7. Rub the warm skin with a portion of the naturally brewed dark soy sauce to give it an even caramel tint, then let it air-dry for about fifteen minutes.
8. Pour standard refined sunflower oil into a wok or deep skillet and heat over medium-high heat until shimmering.
9. Carefully lower the pork belly skin-side down into the hot oil and immediately cover with a lid to protect against intense splattering.
10. Fry for about four to five minutes over medium heat, until the skin is deep golden brown and covered with small, crispy blisters.
11. Immediately transfer the browned pork into a large bowl of ice water, skin submerged, and let soak for about twenty minutes to develop the wrinkled tiger-skin texture.
12. Remove the pork from the water, gently pat dry, and slice the block into even, finger-thick slices, keeping the skin intact on every piece.
13. Heat a splash of cooking oil in the wok over medium heat, add the minced fresh garlic and the remaining grated fresh ginger, and saute until fragrant.
14. Add the chopped mustard greens to the wok and stir-fry for a few minutes to dry them out slightly and concentrate their aroma.
15. Stir in the brown rock sugar, mashed fermented red bean curd with brine, the remaining traditional Shaoxing rice wine, light soy sauce, the remaining naturally brewed dark soy sauce, five-spice powder, whole star anise, and a ladleful of the reserved pork broth, then simmer gently over low heat until the sugar dissolves.
16. Toss each slice of pork in this sauce to coat all sides thoroughly.
17. Arrange the pork slices snugly and neatly in the bottom of a heatproof round bowl, skin-side facing down against the bowl.
18. Pack the stir-fried mustard greens firmly over the meat using the back of a spoon, then pour any remaining sauce over the top.
19. Place the bowl in a steamer basket or on a rack over a large pot of boiling water, cover tightly, and steam gently for at least an hour and a half, checking the water level occasionally, until the meat is melt-in-your-mouth tender.
20. Carefully lift the bowl from the steamer using a thick towel, tilt gently to pour off the cooking juices into a small skillet, and reduce over high heat for two minutes until syrupy.
21. Place a shallow serving platter over the bowl, invert the whole assembly in one swift motion, and gently lift off the bowl to unveil the glossy pork slices over their mound of greens.
22. Spoon the hot reduced cooking sauce over the pork and garnish with the remaining thinly sliced fresh scallions before serving.

Nutrition

Per serving

Energy

578.4 kcal

Protein

43.57 g

Carbohydrate

12.68 g

Fat

38.58 g

Fibre

1.82 g

Calcium

54.05 mg

Iron

2.01 mg

Magnesium

63.93 mg