《梅菜扣肉》寶哥教你家庭版簡單做法 | Braised Pork Belly with Preserved Mustard Greens

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If you want to find me, remember to come to Joyful Peace Restaurant at G/F, 10-12 Li Tak Street, Tai Kok Tsui. Reservation phone: +852 5199 3895 ———————————————————————— Thank you so much for your support! Today I'm sharing the classic dish Braised Pork Belly with Preserved Mustard Greens. The pork belly has a perfect balance of fat and meat, blanched first then fried until it has crispy tiger-striped skin, paired with sweet preserved mustard greens and homemade sauce. The greens soak up all the sauce flavour—absolutely delicious with rice. The method is simple and you can easily make it at home. ———————————————————————— Braised Pork Belly with Preserved Mustard Greens Recipe: Pork belly - 750g Sweet preserved mustard greens - 350g Shallots - 3 Garlic cloves - 5 Ginger juice - 150g ginger + 150g water blended Jiujiang wine - 37g Shaoxing wine - 75g Five spice powder - 1 tsp White pepper powder - 1 tsp Chilli paste - 2 tbsp Oyster sauce - 37g Maggi sauce - 37g Dark soy sauce - 2 tbsp Fish sauce - 37g Sugar - 112g Star anise - 3 Bay leaves - 4 Sichuan pepper - 1 tsp Rock sugar - 75g Sesame oil - 2 circles Method: Preparing the pork Wash the pork belly, scorch or blanch the skin with a blowtorch or hot water to remove hair and dirt, then wash with salt and cornstarch. Blanching Bring water to a boil, add pork belly with bay leaves, star anise, Sichuan pepper, vinegar, Jiujiang wine, spring onion, and ginger. Simmer for 20-30 minutes until a chopstick pierces easily with no blood. Piercing and colouring Remove and prick the skin all over with a meat fork or toothpick. Rub with white vinegar and Jiujiang wine, then apply a little light or dark soy sauce for colour. Air-dry for 20-30 minutes. Deep frying Place a bamboo mat or iron rack in oil heated to around 100°C (or start from cold oil). Place pork belly skin-side down, cover, bring to heat until crackling sounds, turn off heat and soak 10-20 minutes. Increase temperature and fry a second time until skin is tiger-striped. Remove and soak in cold water to cool. Stir-frying greens Wash and rough-chop the preserved mustard greens. Heat oil in wok, stir-fry minced garlic and shallots until golden, add greens and stir-fry until dry. Taste and add sugar (about 1 tbsp) to season, then transfer to plate. Stir-frying sauce Heat oil in wok, stir-fry minced shallots and garlic until fragrant, add fish sauce, Maggi sauce, oyster sauce, five spice powder, white pepper powder, and Jiujiang wine, mix well. Pour Shaoxing wine around the wok edge, then add ginger juice, chilli paste, dark soy sauce, and sesame oil, mix well and transfer to plate. Stir-frying the pork Slice the pork belly. In a wok without oil, stir-fry rock sugar with pork until crispy, add enough sauce to just cover the meat and stir-fry for 20-25 minutes to absorb flavour, then transfer to plate. Assembly Place a bowl, lay the pork slices skin-side down at the bottom, add the remaining slices on top, drizzle with a little sauce. Steam the preserved mustard greens for 1 hour first, then mix with sauce and place on top of the pork. Steam for another 30 minutes, total 1.5 hours. Plating Once steamed, invert onto a plate and drizzle with the reserved sauce. Notes: Recipe quantities are calculated in Hong Kong catties and taels: 1 catty = 16 taels (600g), 1 tael ≈ 37.5g. *Use sweet preserved mustard greens, soak in water for 1-2 hours, trim the top and wash thoroughly.* **Don't overcook the pork during blanching—20-25 minutes is enough. A chopstick should pierce easily with no blood.** Q: How long to soak the preserved mustard greens? A: Soak for about 1-2 hours, trim the top, separate the whole leaves, trim the top again and wash thoroughly. Q: How long to cook the pork? A: Cook for about 20-30 minutes. Once a chopstick pierces easily and no blood comes out, it's ready. Don't overcook—maximum 30 minutes. Q: How to avoid oil splashing when deep-frying the pork skin? A: Make sure the pork is completely dry, cover the wok while frying, turn off heat once oil is hot enough, soak for 10-20 minutes, then raise temperature for the second fry. This is safer. ———————————————————————— Timeline: 0:00 Introduction to today's Braised Pork Belly with Preserved Mustard Greens 0:30 Discussion of traditional strong-flavoured dishes 1:30 Introduction to pork belly and preserved mustard greens 3:00 Introduction to other ingredients 5:00 Preparing the pork: singeing, washing 7:00 Blanching: adding bay leaves, star anise, Sichuan pepper, vinegar, Jiujiang wine 9:00 Chopping greens, preparing ingredients 11:00 Stir-frying the preserved mustard greens 13:00 Stir-frying the sauce 16:00 Pork blanching complete, piercing skin, rubbing with vinegar and wine 18:00 Deep-frying the pork 22:00 Soaking in cold water, slicing 24:00 Stir-frying with rock sugar and sauce 27:00 Assembly, steaming for 1.5 hours 29:00 Complete, taste-testing ———————————————————————— Let me know in the comments what dishes you'd like to see! Thanks everyone! If you love food videos, check out my @hkjerry channel too—I've posted dishes from the restaurant there as well! To learn more about Joyful Peace Restaurant's traditional dishes, click these links: https://youtu.be/MOML7biyZLE?si=CHGogEIjmmSjPNiZ https://www.youtube.com/watch?v=LHn_u5cyO4I ———————————————————————— "Joyful Peace Restaurant" is located in Tai Kok Tsui, Hong Kong and is a private dining restaurant specializing in rare traditional Cantonese dishes. Our signature dishes include National Treasure Duck, Oil-blanched Lion Head Fish, Prince Fish Maw, and Clever Treasury in Treasure, among many other delicacies. Every dish is freshly prepared, preserving traditional cooking methods and authentic flavours. If you're interested, why not come and try it! 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895 #梅菜扣肉 #廣東菜