Mei chai ko rou (pork belly with preserved salted vegetables)

Mei chai ko rou (pork belly with preserved salted vegetables) is one of my all-time favourite comfort foods. It ain't the prettiest of dishes, and just looking at it can choke your arteries. But when you've had a crappy day, it is one of the best things ever. Matched with plain rice, it's hard to beat.

Because I am well past the Three-O mark and anything I eat stays around my waist for centuries, I increased the amount of pork in anticipation of having to chuck the yummy fatty bits (in other words, most of the pork) away. Yes, I can hear the howls of protest about throwing the best bits away. Look, when you are out there running the 15th kilometre with me, I will consider eating the yummy super fatty bit okay?

Ingredients:

800 grams pork belly, (the Oriental stores sell it with the skin on)
250 grams mei chai (preserved vegetables - get the sweet version)

Pork seasoning:
3 tbsp dark soya sauce
3 tbsp light soya sauce
2 tbsp Shaosing wine
1 tbsp black bean sauce
6 slices of ginger
5 garlic cloves
2 star anise

Mei chai seasoning:
1 tsp light soya sauce
1-2 tbsp sugar
1 tsp Shaosing wine

Mix the pork seasoning in a metal bowl and coat the meat well. Marinate for at least half a day to let the flavours work their way in. Remember, the longer it soaks, the more it is shiok!

Remove the meat from the bowl and pat dry with kitchen towels. Set aside the liquid, removing the bits and bobs.

Brown the meat over medium heat, then let it cool on a chopping block. Be sure to keep the dogs out of the kitchen :)

Mix the mei chai in the listed seasoning and fry for about 5 minutes, then set aside.

 Cut the strips of pork into 5-cm chunks, and then slice each chunk into half (or thinner).

Arrange them in a large bowl, skin side down, and then spread the mei chai evenly on top of the meat. Add the meat marinating liquid.

Steam for an hour.

Now here's the tricky bit but well worth a go for presentation: Cover the bowl with a plate, and carefully drain the now yummy sauce into a smaller bowl using a small gap. Set aside.

It should look like this BEFORE flipping:

With a firm hand and the bowl fully covered, flip it such that the bowl is now on top. Gently lift and add return the liquid to the dish.

And there, my friend, you are now ready to enjoy the mei chai ko rou with your loved ones!

Mine was not perfect (it looks a tad messy), but the Husband loved it. And that was the best part of dinner :)

American pie for the American birthday boy

I have made a French apple tart before, and I could do my apple crumble blind, but for his birthday Ray asked for an American apple pie with lattice top. Yes, give them a tart and they ask for a top!

Anyway, here's my first attempt, adapted from Epicurious.com:
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 1/8 teaspoon ground nutmeg
• 3 pounds Golden Delicious apples, peeled, cored, thinly sliced

Because I was making an open top vegetable pie, and roasting a chicken on the same day, I saved time by using short crust pastry from the supermarket.

The process was surprisingly easy, although the prep work for the apple was dead boring. Thank goodness for Mad Men!

I found there was too much apple and not enough nutmeg. But overall the apple flavour was very good, even better than the tart and crumble. Yes, I liked it!

One thing: I baked the base for 10 minutes, which made crimping the edges of the lattice out of the question (hence the less than elegant appearance). I will try doing it without baking the base next time.

Which might be today given I have lots of leftover apples!