Comments on: Mei Cai Kou Rou – How to prepare pork belly with preserved mustard greens https://www.tasteasianfood.com/mei-cai-kou-rou/ Asian Food Recipes and Techniques Mon, 06 Feb 2023 12:13:39 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: Jean Hagley https://www.tasteasianfood.com/mei-cai-kou-rou/comment-page-1/#comment-33470 Mon, 06 Feb 2023 12:13:39 +0000 https://tasteasianfood.com/?p=28077#comment-33470 Hi KP Kwan,
Thank you for your braise pork knuckle recipe. I tried it today and everything turned out really well except the pork knuckle meat was a bit dry. The skin and fat was gorgeously gelatinous. I suspect the grade of pork knuckle I bought was not good.
Reading your latest pork belly recipe with Mui Choy has given me and idea. Maybe steaming the pork knuckle first would soften the whole knuckle, not only the skin but the meat fibres too.

]]> By: Elsa https://www.tasteasianfood.com/mei-cai-kou-rou/comment-page-1/#comment-33469 Mon, 06 Feb 2023 12:09:37 +0000 https://tasteasianfood.com/?p=28077#comment-33469 In reply to KP Kwan.

@KP Kwan,
Thank you! Looks delicious. Another way to prepare pork belly.
Elsa

]]> By: KP Kwan https://www.tasteasianfood.com/mei-cai-kou-rou/comment-page-1/#comment-33468 Mon, 06 Feb 2023 09:30:16 +0000 https://tasteasianfood.com/?p=28077#comment-33468 Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

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