Long-Cooked Pork Belly with Preserved Mustard

 

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Preparation info

  • Makes

    10

    Servings
    • Difficulty

      Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

This pork dish is equally well known and important in Beijing, Shanghai, Suzhou, Hangzhou, and Guangzhou and is a particular specialty of the Hakka, who are Han Chinese believed to have migrated from northern China to the south centuries ago (see “Cuisines of the Chiu Chow and the Hakka”). It is called meicai kourou (or mui choi kau yuk in Cantonese) and involves a two-method cooking process that calls for long-cooking, or braising, followed