**Megan Tye: A Traditional Chinese Dish**

If you've been following this show, probably noticed that this is also the main ingredient in Tunde noodles. You can use this instead of the make and tie. The preparation is the same. Let me show you how to prepare it.

Soaking the Megan type with room temperature water for 30 to 40 minutes is essential. Don't soak it too long or else you will lose some of the unique aroma. The Megan type I bought is faintly pre-sliced, and you can also get the whole mustard leaves that they didn't slice. You have to go ahead and cut it down like this one. One thing they missed is the second piece.

Drain and squeeze out all the water from the Megan type. Add a couple of tablespoons of oil to the wok along with some minced garlic, ginger, and a few spices - cinnamon stick, star anise, and dried orange peel. Again, you can use fresh orange peel instead. Stir this for a minute then toss in the drained Megan type. Megan type is preserved with lots of salt but we soaked it with water so the sodium got diluted. You have to taste it to decide if you need to add the seasoning or not. If you do, you can use the leftover sauce from the pork. Take about 1/3 cup of broth from the pot and rinse the bowl with it. Try to get all the flavors pour it into the wok.

Let the Megan type cook with that delicious broth and seasonings for a final taste. You might need to adjust the saltiness that depends on your package. Mix well, take this out, and put it on top of the pork. Pack it tight. Bring the water to a boil, then put the pork on top of the steamer rack. We will steam this on medium low heat for 1 and half hour while steaming the Megan type is passing its own flavor to the pork which is the key of deliciousness.

Take it off the steamer rack, there will be lots of liquid in the bowl. Pour it out carefully put it back on the stove taste to make sure the flavor is right then thicken it with some cornstarch and water. It's going to be a light gravy to go with the dish. This is the consistency that you are looking for.

On the side, we're going to pick out the spices that are on Thapa. The name of this dish is Megan Tye, or as the locals say "Megan Tyco row row" which means pork. Now let's talk about coal. It's a word that describes the action how you cover the bowl with another plate or container and then flip it over. Be careful; it's quite hot.

Some baby bok choy put it around the side, pour the gravy on the top. I had to take a deep breath here, that is stunning. Last sprinkle some diced green onion for a little extra garnish these flavorful and thin slice of pork belly is perfect to go with some white rice. Don't forget to take a couple of spoonful of that make and tie it is at the bottom.

Now observing all the good stuff from the Megan type makes the plain rice taste extremely flavorful. The pork is super tender, you can literally cut it open with a pair of chopsticks. This dish brings back special childhood memories my mom makes it every single year for the Chinese New Year dinner. I was an extremely picky eater, a little embarrassing to say that now.

Anyway pork belly has many layers of fat and lean meat. I only ate the lean part, and I would also spend some time to separate the skin because it is the most delicious part. My grandfather will always laugh at me and eat the fatty part that I didn't want. Now I learned to appreciate and enjoy the fatty part of the pork as I grew up.

My grandfather who's almost 90 he can barely remember anything because of the elemér. I am not picky anymore but he was still saved the skin and the lean layer just for me. I wish all of you and your families are healthy and happy every single day.

"WEBVTTKind: captionsLanguage: enhi everyone welcome to soup top recipes today we're making another Hakka recipe mate I call Rome this is one of those difficult but delicious recipes that we only make it for big events such as Chinese New Year Eve dinner or weddings this is not a dish that you will easily find and they take our restaurant due to the high labour cost and if you like to experiment with some real traditional Chinese flavor you should definitely give this a try it's gonna be worth every minute let's get started pork belly is the best cut to make this recipe you want to pick a lean piece since pork belly is generally fatty mine has 6 clear layers it's a pretty good quality piece place it into a big pot along with some ginger slices 2 cloves of skin on but lightly crushed garlic two pieces of star Anisa one stick of cinnamon this is dried orange pillow it has a really nice citrusy aroma I'll put the amazon link in the description if you can't buy this ingredient you can use fresh orange peel instead two pieces of scallion tossing about 3 tbsp of Chinese cooking wine pour in 2 liters of water it should be enough to cover the pork belly bring this to a boil then turn the heat to low let it simmer for 25 minutes once it's done take it out quickly use a fork to cook as much holes on the skin as possible there will be some juice coming out don't worry that is just fat you can wipe it with a paper towel next apply some dark soy sauce on the surface this is for the colour when making cold roll you want a dish to have a dark rich flavorful looking the reason I mentioned to poke the holes quickly before is that you need to apply the dark soy sauce while the pork is still hot the color doesn't attach well when the meat is warm or cool it might burn your fingers a little bit you can use a brush I have done this many times I can bear a little pain let me quickly explain the difference between light and dark soy sausage just in case any of you are confused about it the light soy sauce is light in color thinner and consistency it is salty and full of umami flavor it is used for seasoning and dipping dark soy sauce is thicker darker less salty and slightly sweet it is for color mostly is an optional ingredient okay get a pair of chopsticks put the under the pork we're gonna let it sit until the surface is fairly dry if you have a fan in your house just put the meat under it it will take about 20 minutes during this time let's make a sauce you will need two and a half tablespoon of soy sauce 1 tablespoon of oyster sauce 1 teaspoon of sugar 1 teaspoon of 13 spice powder this is what I'm using it's like an upgraded five-spice powder I'll put the amazon link in the description if you don't have access to get this ingredient five-spice powder will do a good job as well one piece about 1 tablespoon of full rule Chinese fermented tofu you can buy this in the store or online I'll put the amazon link in the description these are homemade I do have a recipe to show you how to make it from scratch the video link is also in the description let's continue by adding 1 tablespoon of Chinese cooking wine a big drizzle of sesame oil last 2 TSP of dark soy sauce mix everything until well combined you do want to give you a taste to make sure the flavor is right it needs to be a lot saltier than your normal preference because we haven't added any salt to the pork yet set it aside let's get back to the pork touch it to make sure the color doesn't come off any more this doesn't need to be completely dry you can just wipe the surface moisture by using a paper towel if yours is still moist set it aside and we'll get our walk ready add a quarter cup of oil heated to 380 degrees Fahrenheit put the pork in skin side down move it around for a few seconds so the skin doesn't stick to the bottom when the oh you just starts splashing cover the lid immediately be very careful here because it hurts a lot if the oil gets on you there is no effective way to prevent the oil from splashing I have tried drawing the pork for a longer time or frying it a low heat some people even suggest to put some salt in the Walker all these methods don't work the only way to protect yourself is to cover the lid and wear gloves if you can I am NOT gonna lie sometimes kitchen work is dangerous keep the heat and median low all time each side needs a couple of minutes when you flip also be careful chilling sound I can tell you that some young must love you so much to be willing to make it for you okay take it out let me show you how it should look as a dark brown color that looks like it is burned but it's not it's just the color from the dark soy sauce this is the broth that we cook the pork with it should be fairly warm right now put the pork in skin side down let it soak for 40 minutes the skin is full of gelatin it can absorb lots of water 40 minutes later it will have a wrinkle we look kind of like a pug face if yours come out like that good job it's beautifully done by the way I have seen other recipes to tell you to soak the pork in ice water the meet will become hard and firm when the temperature is cold which is probably helpful for slicing the pork thinly but it takes forever to get the skin nicely wrinkled in ice water so it is up to you if you've got time you can soak it in ice water slice the pork into a quarter of an inch thick pieces set put everything into a big bowl along with the sauce that we made before use a brush to make sure the seasoning gets in between each piece of the meat so the flavor is well distributed place the pork slices into a bowl skin side down toward to the bottom so later on when we flip they will have a nice presentation by now all the preparation for the pork is done set it aside let's move on to the other main ingredient make anti it is preserved mustard leaves you can get this from Amazon I'll put the link in the description I understand that some of you don't have access to buy this so I will give you some substitutions the package in the middle is yai if you've been following this show you probably will notice that this is also the main ingredient in Tunde noodles you can use this instead of the make and tie the preparation is the same which I will talk about in a second the small package on the right side is John's high preserved radish you do not need to do any preparation just use it as it is put it on top of the pork and steam it right away if you can't find any of these ingredients there is a similar recipe some Yuko trow it uses taro but that is too much to include in one video we will talk about it another day since I'll be using make and tie in this video let me show you how to prepare it soak it with room temperature water for 30 to 40 minutes don't so get too long or else you will some of the unique aroma the Megan site that I bought is faintly pre-sliced you can also get the whole mustard leaves that they didn't slice then you have to go ahead and cut it down like this one I think they just missed it since there is only one piece I'm just gonna cut it with scissors drain and squeeze out all the water add a couple of tablespoon of oil to the Walker along with some minced garlic ginger and a few spices cinnamon stick star anise and dried orange peel again you can use fresh orange peel instead stir this for a minute then toss in the drained Meg and type meganta is preserved with lots of salt but we soaked it with water so the sodium got diluted you have to taste it to decide if you need to add the seasoning or not if you do you can use the leftover sauce from the pork take about 1/3 cup of broth from the pot and rinse the bowl with it try to get all the flavors pour it into the wok let the megan tie to cook with that delicious broth and seasonings give a final taste you might need to adjust the saltiness that depends on your package mix well take this out and put it on top of the pork pack it tight bring the water to a boil put the pork on top of the steamer rack we will steam this on medium low heat for 1 and 1/2 hour while steaming the Megan's I will pass its own flavor to the pork which is the key of deliciousness take it off the steamer rack there will be lots of liquid in the bowl pour it out carefully put it back on the stove taste to make sure the flavor is right then thicken it with some cornstarch water it's going to be a light gravy to go with the dish this is the consistency that you are looking for on the side here we're going to pick out the spices that are on Thapa the name of this dish is Megan Tyco row row means pork we already talked about Megan type you know what it is now coal is a word that describes the action how you cover the bowl with another plate or container and then flip it over be careful it's quite hot so I wear oven mitts at lunch some baby bok choy put it around the side pour the gravy on the top I had to take a deep breath here that is stunning last sprinkle some diced green onion for a little extra garnish these flavorful and thin slice the pork belly is perfect to go with some white rice don't forget to take a couple of spoonful of that make and tight it is at the bottom right now observing all the good stuff from the meter it makes the plain rice taste extremely flavorful the pork is super tender you can literally cut it open with a pair of chopsticks this dish brings back special childhood memories my mom makes it every single year for the Chinese New Year dinner I will share one story I was an extremely picky eater a little embarrassing to say that now anyway pork belly has many layers of fat and lean meat I only ate the lean part and I will also spend some time to separate the skin because it is the most delicious part my grandfather will always laugh at me and eat the fatty part that I didn't want now I learned to appreciate and enjoy the fatty part of the pork as I grew up my grandfather who's almost 90 he can barely remember anything because of the elemér I am not picky anymore but he was still saved the skin and the lean layer just for me I wish all of you and your families are healthy and happy every single day if you did leave me a comment let me know how it goes as always you can click the link in the description and find the printable recipe thank you for watching and I will see you next time byehi everyone welcome to soup top recipes today we're making another Hakka recipe mate I call Rome this is one of those difficult but delicious recipes that we only make it for big events such as Chinese New Year Eve dinner or weddings this is not a dish that you will easily find and they take our restaurant due to the high labour cost and if you like to experiment with some real traditional Chinese flavor you should definitely give this a try it's gonna be worth every minute let's get started pork belly is the best cut to make this recipe you want to pick a lean piece since pork belly is generally fatty mine has 6 clear layers it's a pretty good quality piece place it into a big pot along with some ginger slices 2 cloves of skin on but lightly crushed garlic two pieces of star Anisa one stick of cinnamon this is dried orange pillow it has a really nice citrusy aroma I'll put the amazon link in the description if you can't buy this ingredient you can use fresh orange peel instead two pieces of scallion tossing about 3 tbsp of Chinese cooking wine pour in 2 liters of water it should be enough to cover the pork belly bring this to a boil then turn the heat to low let it simmer for 25 minutes once it's done take it out quickly use a fork to cook as much holes on the skin as possible there will be some juice coming out don't worry that is just fat you can wipe it with a paper towel next apply some dark soy sauce on the surface this is for the colour when making cold roll you want a dish to have a dark rich flavorful looking the reason I mentioned to poke the holes quickly before is that you need to apply the dark soy sauce while the pork is still hot the color doesn't attach well when the meat is warm or cool it might burn your fingers a little bit you can use a brush I have done this many times I can bear a little pain let me quickly explain the difference between light and dark soy sausage just in case any of you are confused about it the light soy sauce is light in color thinner and consistency it is salty and full of umami flavor it is used for seasoning and dipping dark soy sauce is thicker darker less salty and slightly sweet it is for color mostly is an optional ingredient okay get a pair of chopsticks put the under the pork we're gonna let it sit until the surface is fairly dry if you have a fan in your house just put the meat under it it will take about 20 minutes during this time let's make a sauce you will need two and a half tablespoon of soy sauce 1 tablespoon of oyster sauce 1 teaspoon of sugar 1 teaspoon of 13 spice powder this is what I'm using it's like an upgraded five-spice powder I'll put the amazon link in the description if you don't have access to get this ingredient five-spice powder will do a good job as well one piece about 1 tablespoon of full rule Chinese fermented tofu you can buy this in the store or online I'll put the amazon link in the description these are homemade I do have a recipe to show you how to make it from scratch the video link is also in the description let's continue by adding 1 tablespoon of Chinese cooking wine a big drizzle of sesame oil last 2 TSP of dark soy sauce mix everything until well combined you do want to give you a taste to make sure the flavor is right it needs to be a lot saltier than your normal preference because we haven't added any salt to the pork yet set it aside let's get back to the pork touch it to make sure the color doesn't come off any more this doesn't need to be completely dry you can just wipe the surface moisture by using a paper towel if yours is still moist set it aside and we'll get our walk ready add a quarter cup of oil heated to 380 degrees Fahrenheit put the pork in skin side down move it around for a few seconds so the skin doesn't stick to the bottom when the oh you just starts splashing cover the lid immediately be very careful here because it hurts a lot if the oil gets on you there is no effective way to prevent the oil from splashing I have tried drawing the pork for a longer time or frying it a low heat some people even suggest to put some salt in the Walker all these methods don't work the only way to protect yourself is to cover the lid and wear gloves if you can I am NOT gonna lie sometimes kitchen work is dangerous keep the heat and median low all time each side needs a couple of minutes when you flip also be careful chilling sound I can tell you that some young must love you so much to be willing to make it for you okay take it out let me show you how it should look as a dark brown color that looks like it is burned but it's not it's just the color from the dark soy sauce this is the broth that we cook the pork with it should be fairly warm right now put the pork in skin side down let it soak for 40 minutes the skin is full of gelatin it can absorb lots of water 40 minutes later it will have a wrinkle we look kind of like a pug face if yours come out like that good job it's beautifully done by the way I have seen other recipes to tell you to soak the pork in ice water the meet will become hard and firm when the temperature is cold which is probably helpful for slicing the pork thinly but it takes forever to get the skin nicely wrinkled in ice water so it is up to you if you've got time you can soak it in ice water slice the pork into a quarter of an inch thick pieces set put everything into a big bowl along with the sauce that we made before use a brush to make sure the seasoning gets in between each piece of the meat so the flavor is well distributed place the pork slices into a bowl skin side down toward to the bottom so later on when we flip they will have a nice presentation by now all the preparation for the pork is done set it aside let's move on to the other main ingredient make anti it is preserved mustard leaves you can get this from Amazon I'll put the link in the description I understand that some of you don't have access to buy this so I will give you some substitutions the package in the middle is yai if you've been following this show you probably will notice that this is also the main ingredient in Tunde noodles you can use this instead of the make and tie the preparation is the same which I will talk about in a second the small package on the right side is John's high preserved radish you do not need to do any preparation just use it as it is put it on top of the pork and steam it right away if you can't find any of these ingredients there is a similar recipe some Yuko trow it uses taro but that is too much to include in one video we will talk about it another day since I'll be using make and tie in this video let me show you how to prepare it soak it with room temperature water for 30 to 40 minutes don't so get too long or else you will some of the unique aroma the Megan site that I bought is faintly pre-sliced you can also get the whole mustard leaves that they didn't slice then you have to go ahead and cut it down like this one I think they just missed it since there is only one piece I'm just gonna cut it with scissors drain and squeeze out all the water add a couple of tablespoon of oil to the Walker along with some minced garlic ginger and a few spices cinnamon stick star anise and dried orange peel again you can use fresh orange peel instead stir this for a minute then toss in the drained Meg and type meganta is preserved with lots of salt but we soaked it with water so the sodium got diluted you have to taste it to decide if you need to add the seasoning or not if you do you can use the leftover sauce from the pork take about 1/3 cup of broth from the pot and rinse the bowl with it try to get all the flavors pour it into the wok let the megan tie to cook with that delicious broth and seasonings give a final taste you might need to adjust the saltiness that depends on your package mix well take this out and put it on top of the pork pack it tight bring the water to a boil put the pork on top of the steamer rack we will steam this on medium low heat for 1 and 1/2 hour while steaming the Megan's I will pass its own flavor to the pork which is the key of deliciousness take it off the steamer rack there will be lots of liquid in the bowl pour it out carefully put it back on the stove taste to make sure the flavor is right then thicken it with some cornstarch water it's going to be a light gravy to go with the dish this is the consistency that you are looking for on the side here we're going to pick out the spices that are on Thapa the name of this dish is Megan Tyco row row means pork we already talked about Megan type you know what it is now coal is a word that describes the action how you cover the bowl with another plate or container and then flip it over be careful it's quite hot so I wear oven mitts at lunch some baby bok choy put it around the side pour the gravy on the top I had to take a deep breath here that is stunning last sprinkle some diced green onion for a little extra garnish these flavorful and thin slice the pork belly is perfect to go with some white rice don't forget to take a couple of spoonful of that make and tight it is at the bottom right now observing all the good stuff from the meter it makes the plain rice taste extremely flavorful the pork is super tender you can literally cut it open with a pair of chopsticks this dish brings back special childhood memories my mom makes it every single year for the Chinese New Year dinner I will share one story I was an extremely picky eater a little embarrassing to say that now anyway pork belly has many layers of fat and lean meat I only ate the lean part and I will also spend some time to separate the skin because it is the most delicious part my grandfather will always laugh at me and eat the fatty part that I didn't want now I learned to appreciate and enjoy the fatty part of the pork as I grew up my grandfather who's almost 90 he can barely remember anything because of the elemér I am not picky anymore but he was still saved the skin and the lean layer just for me I wish all of you and your families are healthy and happy every single day if you did leave me a comment let me know how it goes as always you can click the link in the description and find the printable recipe thank you for watching and I will see you next time bye\n"