Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

🥢 Chinese Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

Mei Cai Kou Rou  is a traditional Hakka dish and a beloved classic in Chinese cuisine. It combines succulent pork belly with the unique aroma and taste of preserved mustard greens . The pork belly is first fried for a golden, crispy skin, then braised with seasonings, and finally steamed until tender, allowing the flavors of the pork and the preserved vegetables to blend perfectly.

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🛒 Ingredients

• Pork belly: 600 g (about 1.3 lbs), skin-on

• Preserved mustard greens (mei cai): 150 g (about 5 oz)

• Ginger: 3–4 slices

• Garlic: 3–4 cloves, chopped

• Light soy sauce: 2 tbsp

• Dark soy sauce: 1 tbsp

• Shaoxing wine: 2 tbsp

• Rock sugar (or regular sugar): 1 tbsp

• Five-spice powder: ½ tsp

• Salt: to taste

• Vegetable oil: for frying

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👩‍🍳 Instructions

Step 1. Prepare the Pork Belly

1. Bring a pot of water to a boil, add ginger slices and pork belly. Blanch for 5 minutes to remove impurities.

2. Take out the pork belly, rinse under cold water, and pat dry.

3. Heat some oil in a wok. Fry the pork belly (skin side down first) until the skin turns golden brown and slightly blistered. Remove and cool.

4. Slice the pork belly into about ½-inch thick slices.

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Step 2. Prepare the Preserved Mustard Greens

1. Rinse the preserved mustard greens several times in water to remove excess salt and sand.

2. Soak for 15–20 minutes, then drain and squeeze dry.

3. Chop finely.

4. Heat a little oil in a pan, add garlic, then stir-fry the chopped mustard greens with a small amount of sugar, soy sauce, and Shaoxing wine until fragrant. Set aside.

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Step 3. Assemble the Dish

1. In a large bowl, arrange the pork belly slices neatly at the bottom (skin side down).

2. Spread the stir-fried mustard greens evenly over the pork belly.

3. Mix light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, and a little water into a sauce. Pour evenly over the pork and vegetables.

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Step 4. Steam the Dish

1. Place the bowl into a steamer. Steam over medium-high heat for 1.5–2 hours until the pork belly is very tender and infused with flavor.

2. Remove from the steamer. Carefully invert the bowl onto a serving plate so that the pork belly slices are displayed on top, with mustard greens underneath.

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🍴 Serving Tips

• Serve hot with steamed rice.

• The dish is rich, savory, and slightly sweet, balanced perfectly by the preserved vegetables.

• Best enjoyed as part of a family-style Chinese meal.