Braised Pork Belly With Mei Chai | 梅菜焖猪肉 Braised pork belly with Mei chai ( Mui Choy) is a popular dish in Chinese households. There are two types of Mei chai: sweet and salted. You can mix both or just use the salty one, depending on your preference. Make sure to rinse, wash, and soak the Mei chai thoroughly before cooking. When braising, avoid adding too much seasoning, as the Mei chai will release its saltiness during the simmering process. This dish actually tastes even better if left to sit overnight, allowing the flavors to meld. It's perfect paired with rice or porridge * Mei chai (梅菜）refers to Chinese preserved mustard greens. It's a type of pickled vegetable commonly used in Chinese cuisine, known for its salty and slightly sour flavor. There are variations such as sweet Mei chai and salty Mei chai, which can be used in different dishes to add a distinctive taste. 每次做梅菜焖猪肉必煮一大锅，因为隔日更好吃，配饭或粥都是很美味的，可以依个人喜好选择咸甜梅菜，或两种混合、加入黑蒜味道会更浓郁，梅菜在焖的过程会逐渐释放盐分，所以不需要太多调味料 (INGREDIENTS) 2 strips of Pork belly salted Mei chai (preserved mustard green) 1-2 bulbs roasted garlic Ginger (SEASONING) 5-6 rock sugar 1 tbsp dark soy sauce 1 tbsp soy sauce #cooknplatebysharilyn #cooknplatechinesefood #braisedpork #braised #braisedporkbelly #meichai #muichoyporkbelly #muichoy #presevedmustardgreen #porkbelly #chinesefood #chinesecooking #dinner #DinnerIdeas #blackgarlic #homecooking #malaysiancooks #foodstagram #meat #foodstyling #foodstylist - @cook.n.plate