Hi all l’m new here and l’m from jurong!

Augmum:

ok....muffins as promised, below is my recipe for one of my favourite dish (think most pple cannot resist this dish.....hehe)


it is my home cooked version of Mei Cai Kou Rou passed down by my family. It’s taste slightly different fr what most of us can found at makan stalls. But it’s Yummy, try it out yourself (btw can u cook??)

Mei Cai Kou Rou (梅菜扣肉) (Pork belly with Preserved Vegetables)

Ingredients:

1) Pork Belly with skin (三层肉) (I usually cut it into about 5 cm length or can cut into bite size)
2)Preserved Vegetables (the sweet type, I ever tried with the salty type, the taste is different)
3) 5-8 cloves of garlic (with skin, lightly mashed)
4) 2 star anise
5) a few dried chillies with seeds removed (optional)

Seasoning for Pork belly

1) dark soya sauce (I am using the “elephant brand\", the brand of dark soya sauce used is crucial for the right taste for any dish of braised pork)
2) sesame oil
3) some pepper (optional)

Seasoning for the sauce

1) some dark soya sauce
2) some light soya sauce
3) ½ - ¾ tablespoon of oyster sauce (I used abalone sauce)
4) ½ tablespoon of tomato sauce (not too much, otherwise too sweet N sour)
5) ½ - ¾ teaspoon of chilli bean sauce (fr Lee kum kee)
6) a bit of sugar
7) a pinch of salt (prefer not to add first, can add after step (6) of method, do some sampling first before adding some salt to taste)

Method :

1) Firstly, soak the preserved vegetables for abt 2 hrs to get rid of the excessive salt. Change the water often. Wash, cut and squeeze dry.
2) Marinate the Pork Belly with the above seasoning for at least 1 h.r
3) Heat wok with oil, fry the Pork Belly till half cooked or fragrance, set aside.
4) Heat wok with some oil again, now fry the preserved Vegetables together with the cloves of garlic, dried chillies and star anise ( u can also fry the garlic and star anise till fragance before adding in the preserved vegetables)
5) Put the fried pork belly back into the wok. Pour in the seasoning for the sauce. Add enough water and cover the wok.
6) Simmer at low heat for about 1 hr or until pork and mei cai are soft.
7) Remove from heat and served hot with steamed rice………….YUMMY YUMMY!!!!

Hi i am interested to try this recipe at home... but the step no.5 add enough water is about how much water?