Mei Cai Kou Rou (Steamed Pork Belly/梅菜扣肉)
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 50 mins
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Marinate & soak
2 hrs
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Total Time
5 hrs 20 mins
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Servings
4
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Course
Main Course
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Cuisine
Chinese
Mei Cai Kou Rou (Steamed Pork Belly/梅菜扣肉)
Description
Mei Cai Kou Rou (Steamed Pork Belly) highlights a sizable skin-on pork belly block simmered gently with scallions and ginger to tenderize the meat. After simmering and cooling, the pork is sliced and marinated with dark and light soy sauces, oyster sauce, Shaoxing rice wine, sugar, and white pepper, enhancing its savory depth. The preserved Mei Cai vegetable is carefully rinsed and soaked to reduce saltiness, then cooked with garlic, ginger, star anise, cassia cinnamon, and optional dried chilies, infusing aromatic warmth and balancing the texture of the meat.
The pork and Mei Cai are layered and steamed together, allowing their flavors to meld into a tender, richly seasoned dish with a hint of sweetness and spice. The meat’s softness contrasts with the softened, slightly fibrous texture of the Mei Cai, creating a complex mouthfeel. Its dark soy glaze on the skin adds visual appeal and an umami boost.
This dish is traditionally served as a main, best accompanied by plain steamed rice to absorb its flavorful sauce. The balance of tender pork and seasoned greens offers a satisfying, hearty meal suited for special dinners or family gatherings.
Adjust the salt level by tasting the soaked Mei Cai before seasoning further. Marinate the pork longer or overnight for deeper flavor. Using unsalted chicken stock instead of water for the Mei Cai’s cooking liquid can add richness.
Ingredients
For the pork belly
- 1.2 lb pork belly a skin-on block
- 2 talks scallions cut in halves
- 6 lices ginger
- 1 tablespoon dark soy sauce plus a little for rubbing
- ½ tablespoon soy sauce light
- ½ tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine
- ¼ teaspoon sugar
- 1 pinch ground white pepper
For the Mei Cai
- 7 oz Mei Cai or half of the amount if using the dried one (see note 1, ready-to-use
- 1 tablespoon neutral cooking oil
- 2 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 piece star anise
- 1 piece cassia cinnamon aka cassia cinnamon, or Chinese cinnamon
- 4 dried chilies optional
- 2 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 pinch ground white pepper
- 1 cup water or unsalted chicken stock, hot
- soy sauce to taste (see note 2, light
Instructions
Prepare the pork belly
- Put the block of pork belly into a small pot. Fill with water just enough to cover the meat. Add scallions and ginger. Bring the water to a boil then turn the heat down to the lowest. Cover with a lid and leave to simmer for 45 minutes.
- Turn off the heat. Let the meat sit in the pot for a further 30 minutes then take it out. While still hot, rub a good layer of dark soy sauce over the skin to darken it. Leave it to cool completely.
- Then cut the pork into slices (about ¼ inch/0.7cm thick). Put them into a bowl, along with dark soy sauce, light soy sauce, oyster sauce, Shaoxing rice wine, sugar and white pepper. Leave to marinate for 1 hour or overnight.
Prepare the Mei Cai
- Rinse Mei Cai very well under running water to remove surface salt and any dirt. Then leave it to soak in water for 1 hour. Taste a bit to check the saltiness. Extend the soaking time if it’s too salty. Rinse again then squeeze out as much water as possible. Chop it into small pieces.
- Heat oil in a wok/skillet. Briefly fry minced garlic, ginger, star anise, cinnamon and dried chili (if using). Add the chopped Mei Cai, along with dark soy sauce, sugar, white pepper, sesame oil and a cup of water (or stock).
- Cover and braise for about 5 minutes before you taste the saltiness. Add a little light soy sauce if necessary (it’s fine to be a little on the salty side at this stage).
Steam the dish
- In a large deep bowl, place the pork belly slices one by one in a domino pattern, with the skin facing down. Fill the sides with a few pieces too. Put any remaining pieces over (and the marinade too). Top the bowl with the braised Mei Cai, along with all the liquid.
- Put the bowl into a steamer basket (or over a steamer rack). Bring the water in the pot/wok to a full boil then turn the heat to medium-low. Leave to steam for 2 hours. Make sure to check the water level every half an hour and top up when necessary.
- Carefully take the bowl out. Cover it tightly with a serving plate. Hold the bowl against the plate tightly (using protective gloves to avoid burning) then quickly flip over so that the content in the bowl lands on the plate. Serve warm with steamed rice.
Make ahead
- Prepare a big batch of pork belly (simmered & marinated) and Mei Cai (braised) at a time. Freeze them in portions. Defrost then assemble and steam a bowlful any time you wish.
Notes
- Use either ready-to-eat or dried Mei Cai; soak dried Mei Cai well to reduce saltiness and rehydrate it before cooking.
- Taste the soaked Mei Cai before adding soy sauce to adjust seasoning appropriately as salt levels vary among products.
- Marinate the pork belly slices for at least 1 hour, preferably overnight, to enhance flavor penetration.
- Simmer the pork gently and allow it to rest in the cooking liquid for better tenderness before slicing.
User Reviews
Overall Rating
5
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