[ Prep Time: 60 min | Cooking Time: 3 hr | Serving: 4 ]
梅菜扣肉是經典的客家菜色，扣肉肥而不膩，食之軟爛醇香，是一道非常好下飯的家常菜。
Ingredients
900 g Pork Belly
200 g Sweet Mustard Greens
3 Star Anise
3 Ginger Slices
Marinade (Sweet Mustard Greens)
½ Tbsp Light Soy Sauce
1 Tsp Shaoxing Wine
2 Tbsp White Sugar
½ Tsp Chopped Garlic
¼ Tsp Chopped Ginger
Sauce Mix
2 Tbsp Dark Soy Sauce
1 Tbsp Oyster Sauce
½ Tbsp Light Soy Sauce
½ Tsp Shaoxing Wine
1 Tbsp White Sugar
½ Tsp Chopped Garlic
¼ Tsp Chopped Ginger
2 Tsp Sesame Oil
½ Tsp Salt
Method
1. Blanch the pork belly (900g) with star anise (3 pcs), ginger (3 pcs) and Shaoxing wine (1 tbsp) for 30 minutes.
2. Soak the sweet mustard greens (200 g) for 20 minutes, then rinse thoroughly and cut into cubes.
3. Sauté the chopped sweet mustard greens with oil (1 tbsp), minced garlic (½ tsp), minced ginger (1⁄4 tsp), Shaoxing wine (1 tsp), light soy sauce (½ tbsp) and white sugar (2 tbsp) until fragrant, set aside.
4. Rinse and dry the pork belly with kitchen paper. Poke holes on the skin with a fork, then coat with dark soy sauce (1 tbsp) and marinate for 15 minutes.
5. Pan-fry the pork skin with oil (2 tbsp).
6. Soak the pork belly in ice water and cut into slices, set aside.
7. Prepare the sauce mix by mixing chopped garlic (½ tsp), chopped ginger (1⁄4 tsp), dark soy sauce (2 tbsp), light soy sauce (½ tbsp), white sugar (1 tbsp), oyster sauce (1 tbsp), Shaoxing wine (½ tsp), sesame oil (2 tsp) and salt (½ tsp).
8. Marinate the pork belly with the sauce for 1 hour.
9. Place the pork belly slices in a bowl with the skin side down, then add the sweet mustard greens on top.
10. Cover it with a plate and steam over medium heat for 3 hours.
Notes
Refill with hot water if required during the steaming process to avoid drying up the wok.
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