Ke Jia Mei Cai Kou Rou

Ke Jia Mei Cai Kou Rou Recipe from Hong Kong

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Ke Jia Mei Cai Kou Rou is a traditional Hakka dish that combines the flavors of preserved salted vegetables with tender pork slices. This dish is savory, slightly salty, and bursting with umami flavors.

History

This dish originated from the Hakka people in China, who are known for their hearty and flavorful cuisine. Mei Cai, or preserved salted vegetables, are a staple in Hakka cooking and are often used to add depth of flavor to dishes.

Ingredients

300 g of fatty-lean pork
3 slices of ginger
100 g of preserved salted vegetable
1 stalk of chopped spring onion

Sauce

3 tbsp of light soy sauce
some yellow wine
0.5 tbsp of salt
0.5 tbsp of sugar
100 ml of water

How to prepare

Clean the pork by removing any fat and hair from the skin surface.
Clean and soak the preserved salted vegetable.
Pat dry the vegetable and cut it into small pieces.
In a pan, parboil the pork in low heat oil until it becomes crispy. Then, slice it and set aside.
Stir fry the minced preserved salted vegetable with ginger and spring onion.
Add the sauce and water to the mixture and bring it to a boil.
Place the sliced pork on a steaming tray and pour the sauce over it. Steam for 1 hour using a steamer.
Transfer the pork and sauce into a small china pot and serve while hot.

Variations

Substitute pork with chicken or tofu for a vegetarian version.
Add chili peppers for a spicy kick.

Cooking Tips & Tricks

Make sure to parboil the pork before steaming to remove any impurities and to ensure a crispy texture.

- Soak the preserved salted vegetables to remove excess salt and to soften them before cooking.

- Adjust the seasoning of the sauce to suit your taste preferences.

Serving Suggestions

Serve Ke Jia Mei Cai Kou Rou with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Parboiling

- Stir-frying

- Steaming

Ingredient Substitutions

Use regular salted vegetables if preserved salted vegetables are not available.

- Substitute light soy sauce with dark soy sauce for a richer flavor.

Make Ahead Tips

Prepare the pork and sauce mixture ahead of time and store in the refrigerator until ready to steam.

Presentation Ideas

Serve Ke Jia Mei Cai Kou Rou in a traditional Chinese clay pot for an authentic touch.

Pairing Recommendations

Pair this dish with a light and refreshing cucumber salad or a hot bowl of soup.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a steamer or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

This dish is rich in Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

This dish contains soy and may contain traces of gluten.

Summary

Ke Jia Mei Cai Kou Rou is a balanced dish that provides a good source of protein and essential vitamins and minerals.

Summary

Ke Jia Mei Cai Kou Rou is a classic Hakka dish that is simple to make yet full of flavor. With the combination of tender pork and savory preserved salted vegetables, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting a friend in Taiwan. We had planned to spend the day exploring the bustling streets of Taipei, but when we arrived at her house, she surprised me with a cooking lesson instead.

My friend's grandmother, a sweet and gentle woman with a twinkle in her eye, welcomed us into her kitchen. She had already prepared all the ingredients for Ke Jia Mei Cai Kou Rou, a traditional Hakka dish that I had never heard of before. As we stood around the stove, she began to explain the process of making the dish, her hands moving deftly as she chopped, stirred, and seasoned.

I watched in awe as the fragrant aromas wafted through the kitchen, filling the air with a tantalizing mix of garlic, soy sauce, and spices. My friend's grandmother smiled at me, her eyes crinkling at the corners as she saw my fascination with the dish.

As we sat down to eat, I took my first bite of Ke Jia Mei Cai Kou Rou and was instantly transported to another world. The tender pork belly melted in my mouth, the preserved mustard greens adding a tangy crunch, and the savory sauce coating every bite with a burst of flavor. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

After that day, I spent hours poring over cookbooks and scouring the internet for recipes that would help me recreate the magic of Ke Jia Mei Cai Kou Rou. I experimented with different ingredients and techniques, tweaking and adjusting until I finally found the perfect balance of flavors and textures.

Over the years, I have had the opportunity to learn from many talented cooks and passionate food lovers who have shared their knowledge and recipes with me. Each new dish has brought me closer to understanding the rich tapestry of flavors and traditions that make up the culinary world.

But Ke Jia Mei Cai Kou Rou will always hold a special place in my heart. It was the dish that sparked my passion for cooking, that opened my eyes to the endless possibilities of flavors and ingredients that are waiting to be explored.

As I stand in my own kitchen now, surrounded by the familiar sights and smells of home, I can't help but smile as I think back to that day in Taiwan. The memory of my friend's grandmother, her hands moving with grace and precision as she taught me the art of Ke Jia Mei Cai Kou Rou, will always be a cherished part of my culinary journey. And every time I make this dish, I am reminded of the joy and wonder that cooking can bring into our lives.