Mei Cai Kou Rou with Yam (梅菜芋头扣肉)

“Preserved Vegetables with Yam and Pork Belly (Mei Cai Yu Tou Kou Rou 梅菜芋头扣肉)”

Not just the ‘Mei Cai’ (Preserved vegetables) and 3-layer pork belly, it’s with the delicious yam slices!

My previous post on Mei Cai Kou Rou was done without the yam which complements this pork belly dish so well. This time, my second time of making Mei Cai Kou Rou, I added with yam slices.

I think adding the yam to ‘Mei Cai Kou Rou’ dish was Teochew style. It made the dish simply fuller, and wonderful!

Just peel and slice the yam into 1cm thick, place one slice each of the yam before/after every pork belly slice, before putting them to steam. The rest of the steps remained. Click to see full recipe of my ‘Mei Cai Kou Rou’ (梅菜扣肉).

I loved the yam slices as it absorbed most flavour from the sauce when steamed. Need not to season the yam, the rich flavoured sauce made the yam super tasty!

With full flavouring from the sauce, the yam has turned purplish colour into dark brown. Don’t mistaken it as luncheon meat, it was genuinely the root vegetable, yam! Texture of the yam was soft, too, after 1 hour steaming.

Mei Cai Kou Rou with Yam (梅菜芋头扣肉)

I have also done a step different from my previous pork belly dish where I have thicken the sauce before pouring on the final pork belly dish. This is optional, to have the sauce thicken with cornstarch slurry or not.

Without thickening the sauce, the overall dish will look more moist, just as my the other cooking previously. But I did the thickening this time, as I thought thicker sauce would be helpful to ‘tack’ to the pork belly. Just a preference.

The thickened sauce was even darker in colour, almost like the dipping sauce. Yes, it was also treated as dipping sauce, the meat tasted even more terrific!