Mei Cai Kou Rou (Steamed Pork Belly w/ Preserved Mustard Greens)
User Reviews
5
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Prep Time
7 hrs
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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)
Description
This traditional recipe uses boneless pork belly with skin, boiled moderately to tenderize, then browned to develop a caramelized surface with a light soy coating. The preserved mustard greens are soaked and washed multiple times to remove grit, then stir-fried with caramelized sugar and ginger to bring out their unique tang and depth.
The pork slices are arranged in a heatproof bowl, topped with the prepared greens and aromatic seasonings including Shaoxing wine and chicken stock, then steamed to meld flavors and soften the greens. The result is a dish where succulent fatty pork contrasts with the slightly chewy, salty preserved vegetables.
Served warm, Mei Cai Kou Rou is ideally paired with plain rice to balance its richness. The preserved greens contribute texture and a savory note that cuts through the pork's fattiness.
Ingredients
- 6 ounces mustard greens about 3 cups after rehydrating, dried, preserved
- 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 soy sauce light
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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