Mei Cai Kou Rou (Pork Belly with Preserved Vegetables)

Ingredients

• 750 gboneless pork belly, in one slab
• 2 slices, about 0.3 cm thick and 5 cm longginger
• 2star anise
• 2 tspdark soy sauce
• as neededwater
• as neededoil
• 150 gdried preserved mustard greens
• 1½ tbspbrown sugar
• 1 tspginger, minced
• 240 ml (1 cup)chicken stock
• 2 tspdark soy sauce
• 2 tbsplight soy sauce
• 2 tbspShaoxing wine
• 1 tbspoil
• 1 tsp, combined with 1 tbsp watercornflour

Instructions

1. 1

   Soak the greens

   Put the preserved mustard greens in a large bowl and cover them with water. Leave to soak for 6 to 8 hours.

2. 2

   Rinse the greens

   Drain the greens in a colander and rinse them several times under running water until all sand and dirt are washed away. Drain thoroughly and set aside.

3. 3

   Simmer the pork

   Set a pot over high heat and place the pork belly flat inside, skin side up. Add enough water to submerge it, along with the ginger slices and star anise. Bring to the boil, then reduce the heat to medium-low and simmer for 35 minutes.

4. 4

   Cool the pork

   Lift the pork out of the pot and leave it to cool for 10 minutes.

5. 5

   Brown the pork

   Heat a large wok over high heat until it begins to smoke. Add a little oil to coat the surface and let the oil smoke, then brown the pork, skin side first, followed by the other sides.

6. 6

   Coat with soy

   Reduce the heat to medium. Add 2 tsp dark soy sauce and 1 tbsp water, turning the pork to coat all sides. Turn off the heat and leave the pork in the wok to cool and rest for 30 minutes.

7. 7

   Slice the pork

   Once cool, take the pork out of the wok and cut it into 1.3 cm (½-inch) slices. Arrange the slices in the bottom of a shallow heatproof bowl and set aside.

8. 8

   Caramelise sugar

   Using the same wok, add 1 tbsp oil and the brown sugar. Cook over medium heat until the sugar has caramelised.

9. 9

   Cook the ginger

   Add the minced ginger and cook for 30 seconds.

10. 10

    Add the greens

    Add the drained preserved mustard greens and stir until the caramelised sugar is evenly distributed.

11. 11

    Season the greens

    Pour in the chicken stock, dark soy sauce, light soy sauce and Shaoxing wine. Mix, bring to the boil, then turn off the heat.

12. 12

    Steam the pork

    Spread the preserved vegetable mixture over the pork, covering it completely. Put the bowl in a steamer and steam for 90 minutes.

13. 13

    Collect the juices

    Remove the bowl from the steamer. Pour the liquid that has collected in the bowl into the same wok; the recipe indicates around 180 ml (¾ cup). Add the dissolved cornflour and mix.

14. 14

    Thicken the sauce

    Turn the heat back on and thicken the sauce over medium heat.

15. 15

    Turn out and serve

    Cover the bowl with your serving plate and carefully invert it onto the plate. Pour the thickened sauce over the dish and serve.

What is Mei Cai Kou Rou?

Mei Cai Kou Rou is a Chinese braise-and-steam dish pairing pork belly with mei cai, preserved mustard greens. The name refers to the combination of preserved greens and slices of pork, traditionally served together with the meat arranged beneath the greens.

Here, the pork is simmered and browned before a long steam with the greens. That sequence helps render and tenderise the belly while the savoury greens and cooking juices season it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 12g protein, 15g carbs, 69g fat.

Pork belly supplies most of the energy and fat, while the greens and brown sugar contribute carbohydrates; the pork also provides the main share of the protein. Soy sauces and preserved mustard greens make sodium a significant part of the dish, so serve a moderate portion with steamed rice and a plain vegetable.

Why soak and rinse the greens?

Dry preserved mustard greens need time in water to soften; this recipe calls for a 6 to 8 hour soak. Rinsing them repeatedly after draining helps remove grit and excess saltiness.

Drain them well before adding them to the wok. Extra water can dilute the sweet-savoury mixture that will sit over the pork.

Build flavour in stages

Aromatics: Ginger and star anise flavour the pork as it simmers, while minced ginger gives the greens a fresher note.

Browning: Searing the boiled pork adds colour and flavour to the outside. The dark soy and water added afterwards coat the meat before it is sliced.

Seasoning: Brown sugar, stock, both soy sauces and Shaoxing wine create the sauce base. The preserved greens bring their own salty, savoury character, so taste the finished sauce before adding any extra seasoning.

Take care when browning

The wok is heated until smoking before the oil goes in, so keep the pork dry on the surface and handle it carefully. Brown the skin side first, then turn the slab to colour its other sides.

The soy mixture is added after reducing the heat to medium. It can spit against the hot wok, so pour it in carefully and turn the pork to coat it.

How to judge the texture

After 35 minutes of simmering and 90 minutes of steaming, the pork should be tender enough to slice and serve, while still holding its shape. The greens should be soft rather than dry or gritty.

The final sauce should be thick enough to coat the dish rather than run like stock. Add the cornflour mixture to the collected juices and heat until it thickens.

Plan the timing

The greens need 6 to 8 hours of soaking, and the pork rests for 10 minutes after simmering and another 30 minutes after browning. The dish then steams for 90 minutes, so allow plenty of time before serving.

The soaking and resting stages can be fitted around other preparations, but keep the steaming time intact so the pork and greens have time to become tender.

Serving the dish

Invert the bowl onto a serving plate only when you are ready to serve, and take care because the bowl and its liquid will be hot. Spoon the thickened sauce over the exposed pork and greens.

Steamed rice is a simple accompaniment that goes well with the rich sauce. A plainly cooked green vegetable can add a fresh contrast to the plate.

Recipe notes & tips

• Start soaking the preserved greens well before you plan to cook.
• Rinse the greens until the water runs clear and check them for grit.
• Keep the pork submerged while it simmers so it cooks evenly.
• Use a shallow heatproof bowl that fits inside your steamer.
• Take care when inverting the hot bowl, and use a plate large enough to catch the sauce.
• Serve soon after adding the thickened sauce so the pork is still hot.

Variations

• Add garlic: Cook a little minced garlic with the ginger for a more aromatic greens mixture.
• Use pork shoulder: Swap in pork shoulder for a leaner cut, allowing for differences in tenderness.
• Adjust the sweetness: Use less brown sugar for a less sweet sauce.
• Add chilli: Include sliced chilli with the ginger for gentle heat.
• Serve with rice: Pair each portion with steamed rice to soak up the sauce.

Common mistakes to avoid

• Skipping the soak: Dry greens can stay tough, so give them the full 6 to 8 hours.
• Leaving grit behind: Rinse the greens several times under running water and drain them thoroughly.
• Crowding the pork into the bowl: Arrange the slices in a single, even layer so the greens can cover them.
• Rushing the steam: Keep the full 90-minute steaming time for tender pork and greens.
• Thinning the sauce: Use the juices collected in the bowl and the dissolved cornflour as directed, then heat until thickened.
• Inverting too soon: Set the serving plate firmly over the bowl and turn it carefully while both are hot.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently until piping hot, either in a covered dish in the oven or in a pan with a splash of water; the pork may soften further.

Frequently asked questions