梅菜扣肉 mei cai kou rou
Wash dried meicai and soak in warm water for 10 minutes, remove, rinse and drain.
Marinate belly pork with dark soy sauce for 30 minutes. Adding five spice powder is optional.
Fry pork in a heavy pan under high heat till the skin is crispy. Alternatively, use sliced roast pork that has a layer of crackling skin commonly sold at Chinese BBQ stores.
Fry garlic in oil, add meicai and stir fry briefly till fragrant. - Add sugar and huadiao rice wine. - Assemble pork, meicai in a bowl, either in alternately or layered.
Prepare a double boiler or steamer. Steam for at least one hour. Using a pressure cooker will take only 15 minutes or less.
Invert the bowl of meicai kou ro over a dish and serve.
The Taiwanese eat it with steamed white buns with a slit in the centre to stuff the meat filling, somewhat similar to the pockets of pita bread but has a softer and more spongy texture.
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