Braised Pork with Preserved Mustard (梅菜扣肉)

Embodied with the essence of Hakka culinary expertise, Braised Pork with Preserved Mustard (梅菜扣肉) is an iconic dish that demands patience and precision. This iconic dish harmonizes humble ingredients into a symphony of flavors through a meticulous process marrying deep-frying, steaming, and stir-frying techniques. Delve into the layers of complexity and savor the culmination of time-honored traditions in every delectable bite.

Each bite tells a story of resilience and ingenuity, as the flavors of the Mei Cai intertwine with the succulent pork, imparting a depth of umami that lingers on the palate. It's a testament to the resourcefulness of the Hakka people, who transformed humble ingredients into a dish that transcends time and place.

Mei Cai (Preserved Mustard)

Beyond its unassuming appearance, better quality Mei Cai (preserved mustard) is usually the most expensive ingredient in the dish. 

Its origins trace back to a story about a fairy named 'Mei' who gave a starving family seeds that grew into abundant vegetables. The family's financial status took a turn for the better. To preserve their harvest, the family pickled the vegetables, naming them after the fairy - Mei Cai (Mei is the fairy's name and Cai means vegetables in mandarin). This tale adds depth to the dish's humble components, highlighting the resourcefulness and resilience of those who created it.

Hard Work and Patience

Crafting this delectable dish is an intricate dance of flavors and textures, requiring the pork belly to undergo a meticulous journey from cleansing to coating it with sauce, then deep-frying and steaming to tender perfection. Meanwhile, the the Mei Cai and other ingredients also undergo another set of cooking processes from stir-frying to steaming with the pork belly before the dish is complete. Each step is crucial, demanding unwavering patience as the dish gradually evolves into a symphony of savory delights. Any misstep risks the meat remaining undercooked, underscoring the importance of precision and attention to detail in every culinary endeavor.

When done right, the plummy flavour of the Mei Cai seeps into the soft meat that makes it the epitome among the Mei Cai dishes. Pairing with rice makes them a perfect marriage. It not only warms your heart and gut, it is also a dish that can only be made by someone with care, patience, and time.

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Through the sharing of recipes, cultural stories and provision of core Hakka condiments such as rice wine, Hakka Imperial Kitchen strives to help preserve and promote Hakka food and culture. 

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