Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens)
User Reviews
5.0
75 reviews
Excellent
-
Prep Time
7 hrs
-
Cook Time
2 hrs
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Total Time
9 hrs
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Servings
6
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Calories
671 kcal
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Course
Main Course
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Cuisine
Chinese
Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens)
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Mei Cai Kou Rou is a dish of braised, steamed pork belly with preserved mustard greens, and it's very high on the Chinese comfort food list!
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Ingredients
- 6 ounces dried preserved mustard greens (about 3 cups after rehydrating)
- 1 ½ pounds pork belly (boneless, skin-on)
- water
- 2 lices ginger about 1/8-inch thick, 2 inches long (0.3 cm thick/5cm long)
- 2 star anise
- 2 tablespoons vegetable oil
- 4 teaspoons dark soy sauce (divided)
- 1 1/2 tablespoons granulated sugar (or preferably rock sugar)
- 1 teaspoon ginger (minced)
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 1 cup chicken stock
- 1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon water)
Instructions
- Prepare preserved greens. Soak for 5-6 hours. Then wash them in a large basin of water 6-7 times to get rid of all sand and dirt. Drain and set aside.
- Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes. Take the pork out and set aside.
- Heat a tablespoon of oil in the wok over medium heat. Brown the pork skin side first, followed by the other sides. Once browned, add 1 teaspoon of dark soy sauce and a tablespoon water, and carefully coat the pork in the liquid. Turn off the heat and let the pork cool in the wok.
- Carefully slice the pork into ½-inch slices, and arrange them neatly in the bottom of a shallow heat-proof bowl. In the wok, add another tablespoon of oil and the sugar. Cook the sugar until it melts and turns a caramel color. Add the minced ginger and cook for 30 seconds. Then add the preserved vegetables, and stir for a couple of minutes. Add the remaining dark soy sauce, light soy sauce, Shaoxing wine, and chicken stock. Bring to a boil and then turn off the heat.
- Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork. Put the bowl in a steamer and steam for 75 minutes.
- Remove the bowl from the steamer and carefully pour off any excess liquid into your wok (you’ll use this liquid to make the sauce). Bring the liquid to a gentle simmer, and add the cornstarch slurry to thicken it. Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve. This dish is glorious with a bowl of white rice!
Nutrition Information
Show Details
Calories
671kcal
(34%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
65g
(100%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
8g
Monounsaturated Fat
31g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
686mg
(29%)
Potassium
517mg
(15%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
66IU
(1%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 65g | 100% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 686mg | 29% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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