𝙈𝙚𝙡𝙩-𝙞𝙣-𝙔𝙤𝙪-𝙈𝙤𝙪𝙩𝙝 𝙃𝙖𝙠𝙠𝙖 𝙋𝙧𝙚𝙨𝙚𝙧𝙫𝙚𝙙 𝙈𝙪𝙨𝙩𝙖𝙧𝙙 𝙂𝙧𝙚𝙚𝙣𝙨 𝙬𝙞𝙩𝙝 𝙋𝙤𝙧𝙠 𝘽𝙚𝙡𝙡𝙮
梅菜扣肉，絕對係客家經典菜式入面最講究「時間同耐性」嘅工藝品。由五花肉嘅汆水、上色、走油，到同鹹香回甘嘅梅菜緊密結合、文火慢蒸，每一個步驟都承傳住客家人嘅智慧同心機。當你將蒸好嘅扣肉完美翻轉上碟、淋上精華醬汁嗰一刻，油脂同梅菜香撲鼻而來——呢種入口即化嘅極致美味，就係時間最好嘅回報🤎
💡 **入廚小貼士**：炸豬皮嗰陣真係要特別小心彈油！建議落老抽上色之後一定要用廚房紙完全印乾表面嘅水分，落鑊前亦可以先蓋一蓋鑊蓋，咁樣就會安全好多啦！另外，蒸好倒轉上碟如果唔放心，可以用個大碟冚住個碗一反轉就萬無一失！😎
材料: (2人用)
五花腩 600g
甜梅菜 2棵
老抽 適量
炒梅菜: 糖 1湯匙，生抽 1茶匙，老抽 1湯匙，米酒 1茶匙
豬腩肉醃料: 柱候醬 1湯匙，生抽 1.5湯匙，老抽 1/2湯匙，米酒 1湯匙，糖 1茶匙，鹽 1/4茶匙，水 50ml
做法:
1) 梅菜浸15分鐘再用水洗淨！然後瀝乾再切去頭尾部份，再切細粒！熱鍋下油，加入梅菜炒香，再倒入炒梅菜料，炒至吸收汁料，拿起備用
2) 五花腩凍水落鍋，之後煲滾後繼續煮15分鐘，拿起再用叉刺孔以免之後炸會爆皮！
3) 用1-2湯匙老抽平均地塗上五花腩肉，上色！熱鍋下油，將有皮個面向底，半煎炸脆個皮，再轉其他邊每邊都半煎炸一下！拿起備用！小心彈油丫😅
4) 把五花腩放涼後切厚件！唔好切得太薄否則唔好食！加入醃料攪拌均勻！
5) 不鏽鋼大碗先鋪上五花肉，再鋪上梅菜，再五花肉，倒上醃料汁！蒸 2 小時左右即成！之後倒轉把肉扣出來～
𝙈𝙚𝙡𝙩-𝙞𝙣-𝙔𝙤𝙪𝙧-𝙈𝙤𝙪𝙩𝙝 𝙃𝙖𝙠𝙠𝙖 𝙋𝙧𝙚𝙨𝙚𝙧𝙫𝙚𝙙 𝙈𝙪𝙨𝙩𝙖𝙧𝙙 𝙂𝙧𝙚𝙚𝙣𝙨 𝙬𝙞𝙩𝙝 𝙋𝙤𝙧𝙠 𝘽𝙚𝙡𝙡𝙮
Ingredients (Serves 2)
* Pork belly 600g
* Sweet preserved mustard greens (meicai) 2 heads
* Dark soy sauce as needed
For Stir-Frying Meicai:
* Sugar 1 tbsp
* Light soy sauce 1 tsp
* Dark soy sauce 1 tbsp
* Rice wine 1 tsp
For Pork Belly Marinade:
* Chu Hou paste 1 tbsp
* Light soy sauce 1.5 tbsp
* Dark soy sauce 1/2 tbsp
* Rice wine 1 tbsp
* Sugar 1 tsp
* Salt 1/4 tsp
* Water 50ml
Steps
1. Soak mustard greens for 15 minutes, wash thoroughly, drain, trim the ends, and chop finely. Sauté in an oiled pan, add the meicai seasoning ingredients, and cook until absorbed. Set aside.
2. Place pork belly in cold water, bring to a boil, and simmer for 15 minutes. Remove and prick the skin all over with a fork to prevent oil splattering during frying.
3. Rub dark soy sauce evenly over the pork belly to coat. Pan-fry the skin-side down first in hot oil until crispy, then sear all sides. Remove and set aside (watch out for oil splatters!).
4. Let the pork belly cool down, then slice into thick pieces. Coat evenly with the marinade.
5. In a large heatproof bowl, layer the pork belly and preserved mustard greens, pour the remaining marinade over, and steam for about 2 hours until tender. Invert onto a serving plate before serving!
