Zue's 7步梅菜炆扣肉 steps, Zue

zuesel

梅菜炆扣肉 in 7 steps.



1. Lean pork belly, boiled in water until fully cooked, rinse and soak in very cold water


2. Mui choy, soak in warm water, wash to rid of sand


3. Cut both up (see photos)


4. Blot pork pieces to dry using paper towel. Marinate with Dark soy sauce


5. Boil in pot: (dark and light soy sauce, rock sugar, water)
Note: The mui choy is very salty, so no need for salt, add the above to taste


6. Boil everything on high heat for 5 mins.

7. Continue to boil with Low heat for 45 mins.

zuesel

1# zuesel

最靚豬腩肉
somewhereintime 發表於 2009-11-4 23:11

This pork belly was lean and fresh! The layers between muscles and fat were divided very evenly!! Only draw back was the hair wasn't removed completely. I had to pluck them out (no good for my carpol tunnel wrist)

** boys and girl, unless you don't mind plucking, make sure your piece of meat has no hair on it **

zuesel

3# Lil'B

Li'B, it's my pleasure! Lazy Zue is my name! hahahaha

zuesel

4# yoursecret

I don't know the professional / traditional way of cooking this dish. I just know it must be a lot of work!
After eating 梅菜扣肉 so many times at restaurants, when I made mine, I just put ingrident which I feel should make it taste like 梅菜炆扣肉 but without all the oil! As you can see, mine is not too oily.

Could you please post the traditional way of making this?

zuesel

10# yoursecret

That doesn't sound too bad wor...maybe I will try this method some day.
Thanks very much for sharing!

Since you worked in a restaurant, mind to share some of your recepies?

zuesel

12# somewhereintime

I was always wondering why deep frying is used on pork belly. some say it gets rid of the fat in the meat, others say for texture. Could you pls confirm that?

Yeah, I agree there's no set way of making something. Food tastes good is what matters the most. Due to my hectic schedule, I prefer to put together using what I have at home and experiment to discover fast and easy ways to cook. My recepie is: "cooking without a recepie!"

zuesel

12# somewhereintime

Yeah, I was suprised that you didn't deep fry. hahaha

Boston? Wow!
I went to Detroit and tasted alligator for the first time there.
(sorry, out of topic)

What other foods did your restaurant serve? Western Chinese food or Authentic?

My Dad owns a restaurent in a small town. I helped out a lot when I was young. We served Western Chinese food like lots of sweet and sour stuff.

zuesel

18# B仔

I've heard of a recepie that you boil, soak, reboil, re-soak the pork many times! Go figure!

hey, b-jai, pls share your cooking pics with us la! You are an awesome cook~!

zuesel

21# somewhereintime

I remember my grandma used to take me to a lor maai faan (sticky rice place) after school. Their sticky rice had nothing in it except it's soy sauce color, very shinny and a few pieces of peanuts. But O BOY! After sooooooooo many freakn' years, the taste still lingers in my memory! I am suspecting that it's just mixed with soy sauce and lard. It's scary just thinking about it but OMG.....Best thing in the world!!!!!!!!!

zuesel

25# sheep

You're right! Cooking and taking pics is pretty tough. I have to wash my hands before touching the camera many times and sometimes, i forget to take pics!

B-jai, even if you don't get a chance to take pics, just share with us your cooking tips la.