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5 from 1 vote

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


  • 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


  • 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.