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Chinese Braised Pork Belly with Preserved Mustard Greens




**Introduction**

Mei Cai Kou Rou is a classic dish from Hakka cuisine, also beloved in many parts of China, especially Guangdong. It features pork belly that is first fried until golden, then braised with preserved mustard greens (梅菜, *Mei Cai*). The dish is rich, savory, slightly sweet, and deeply aromatic, with the preserved vegetables balancing the fattiness of the pork belly. It is often served at family banquets and festive occasions.


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### **Ingredients** (Serves 4–6)


* **Pork belly** – 600–700 g (skin-on, with fat and lean layers)

* **Preserved mustard greens (Mei Cai)** – 150 g

* **Ginger** – 5–6 slices

* **Garlic** – 4 cloves, smashed

* **Scallions** – 2 stalks, cut into sections

* **Dark soy sauce** – 2 tablespoons (for color)

* **Light soy sauce** – 2 tablespoons (for seasoning)

* **Shaoxing wine (Chinese cooking wine)** – 2 tablespoons

* **Rock sugar (or white sugar)** – 1 tablespoon

* **Five-spice powder** – ½ teaspoon

* **Salt** – to taste

* **Vegetable oil** – for frying


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### **Instructions**


**Step 1 – Prepare the pork belly**


1. Wash the pork belly and blanch it in boiling water with a few slices of ginger and a splash of cooking wine for 5 minutes.

2. Remove, rinse under cold water, and pat dry.

3. Rub the pork skin with a little dark soy sauce to enhance the color.


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**Step 2 – Fry the pork belly**


1. Heat a wok with a thin layer of oil.

2. Place the pork belly skin-side down and fry until the skin is golden brown and blistered.

3. Remove the pork and let it cool slightly.

4. Slice the pork belly into thick slices (about 0.5–1 cm).


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**Step 3 – Prepare the preserved mustard greens (Mei Cai)**


1. Rinse the preserved mustard greens under running water to remove excess salt.

2. Soak them in warm water for 15–20 minutes.

3. Squeeze dry, then chop finely.

4. Stir-fry with a little oil, garlic, sugar, and soy sauce until fragrant. Set aside.


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**Step 4 – Assemble the dish**


1. In a large bowl, neatly arrange the pork belly slices skin-side down.

2. Spread the cooked preserved mustard greens evenly on top of the pork.

3. Mix a sauce with light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and sugar. Pour it over the pork and vegetables.


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**Step 5 – Steam the dish**


1. Cover the bowl with foil or a plate.

2. Steam over medium-high heat for 1.5–2 hours, until the pork is tender and infused with the flavor of the Mei Cai.

3. Carefully remove the bowl from the steamer.


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**Step 6 – Flip and serve**


1. Place a large serving plate over the bowl, then carefully flip it upside down so that the pork belly slices are displayed on top and the preserved vegetables form a rich base.

2. Serve hot with steamed rice.


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 **Tips for Best Results**


* Choose pork belly with balanced fat and lean layers for the best texture.

* Do not skip frying the pork skin—this step helps achieve the signature glossy and chewy texture.

* Adjust the saltiness depending on the type of preserved mustard greens you buy, as some are saltier than others.

* This dish tastes even better when reheated the next day, as the flavors meld together more deeply.


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