Mei Cai Kou Rou

Mei Cai Kou Rou is also called steamed pork with preserved mustard. It is a traditional dish belong to Cantonese cuisine. It tastes salty and sweet, fat but not greasy.

What is Mei Cai Kou Rou?

It is made of pork belly and preserved mustard greens/mei cai/mui choy/mui chye. The meat is rotten and fragrant. The dried preserved mustard greens have the characteristics of oil absorption, and it is the best partner with pork belly. When you eat the Mei Cai Kou Rou, the fresh and tender pork belly will bring the fragrance of dried preserved mustard greens, which can be said to be just right to serve with rice.

Tips for make Mei Cai Kou Rou

1. The dried preserved mustard greens should be soaked in advance and cleaned to remove the silt;
2. It is better to spread the dark soy sauce on the freshly cooked pork belly;
3. When frying pork belly, the skin of the meat should be down, and frying on a low heat can prevent the meat from being fried and pasted;
4. Stew the Meicai for 15 minutes to make the Meicai absorb more sauce and taste more delicious.

Mei Cai Kou Rou recipe

You’ll need:

250g pork belly
50g dried preserved mustard greens (Soak and rinse well in advance)
1 ginger
1 green onion
2 star anise
2 bay leaves
2 tablespoons dark soy sauce
1/2 tablespoon sugar
1 tablespoon pepper
2 tablespoons light soy sauce
2 tablespoons beer

How to make Mei Cai Kou Rou

1. Cook the pork belly with ginger, star anise and bay leaves in a wok. Transfer cooked pork belly in a bowl. Pour 2 tablespoons of dark soy sauce and marinate it for 10 minutes.

2. Use a toothpick to drill holes in pork skin and drain water. Heat a wok with oil, and stir-fry the pork belly until golden.

3. Add 1 tablespoon of pepper, 1/2 tablespoon of sugar, 2 tablespoons of light soy sauce and 2 tablespoons of beer in a bowl.

4. Cut the pork belly into slices. (Keep the bottom glued together)Put it in a steaming bowl and pour 1/2 bowl of sauce mixture on it. Spread a layer of sauce on the surface of pork belly and place pigskin side down.

5. Cut the dried preserved mustard greens into sections. Heat a wok with oil again, and stir-fry the dried preserved mustard greens well. Add the rest of the sauce in the wok.

6. Transfer the dried preserved mustard greens in the steaming bowl. Steam them in a steamer for about an hour. Serve it.

Print Recipe

5 from 2 votes

Mei Cai Kou Rou

Mei Cai Kou Rou is also called steamed pork with preserved mustard. It is a traditional dish belong to Cantonese cuisine. It tastes salty and sweet, fat but not greasy.

Prep Time15 mins

Cook Time1 hr 20 mins

Total Time1 hr 35 mins

Course: Main Course

Cuisine: Chinese

Keyword: Mei Cai Kou Rou

Servings: 4

Calories: 669kcal

Ingredients

• 250g pork belly
• 50g dried preserved mustard greens Soak and rinse well in advance
• 1 ginger
• 1 green onion
• 2 star anise
• 2 bay leaves
• 2 tablespoons dark soy sauce
• 1/2 tablespoon sugar
• 1 tablespoon pepper
• 2 tablespoons light soy sauce
• 2 tablespoons beer

Instructions

• Cook the pork belly with ginger, star anise and bay leaves in a wok. Transfer cooked pork belly in a bowl. Pour 2 tablespoons of dark soy sauce and marinate it for 10 minutes.
• Use a toothpick to drill holes in pork skin and drain water. Heat a wok with oil, and stir-fry the pork belly until golden.
• Add 1 tablespoon of pepper, 1/2 tablespoon of sugar, 2 tablespoons of light soy sauce and 2 tablespoons of beer in a bowl.
• Cut the pork belly into slices. (keep the bottom glued together)Put it in a steaming bowl and pour 1/2 bowl of sauce mixture on it. Spread a layer of sauce on the surface of pork belly and place pigskin side down.
• Cut the dried preserved mustard greens into sections. Heat a wok with oil again, and stir-fry the dried preserved mustard greens well. Add the rest of the sauce in the wok.
• Transfer the dried preserved mustard greens in the steaming bowl. Steam them in a steamer for about an hour. Serve it.