🇨🇳 China · Food
Hakka Steamed Pork Belly (Mei Cai Kou Rou)
By eatmundo · August 3, 2026
A comforting Hakka classic where tender pork belly is steamed until melt-in-the-mouth, absorbing the savory, earthy depth of preserved mustard greens. The resulting dish is rich, aromatic, and perfectly balanced.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch 600g pork belly in boiling water for 5 minutes to remove impurities.
- 2
Pat the pork dry and sear the skin side in a hot pan with a drop of oil until golden brown.
- 3
Slice the pork into 1cm thick uniform pieces.
- 4
Soak the 200g preserved mustard greens in water to remove excess salt, then rinse and squeeze dry.
- 5
Sauté the greens with ginger and aromatics in a wok for 3 minutes until fragrant.
- 6
Arrange pork skin-side down in a deep bowl and top with the stir-fried greens.
- 7
Pour the mixture of soy sauce, wine, and sugar over the bowl.
- 8
Steam the bowl in a steamer over high heat for 90 minutes until the pork is incredibly tender, then invert onto a plate to serve.
Frequently Asked Questions
Why do I sear the pork skin?+
Searing gives the skin a beautiful color and a slightly chewy texture that contrasts perfectly with the tender fat.
Can I use fresh mustard greens?+
No, this dish specifically relies on the unique fermented, salty, and earthy profile of preserved mustard greens (mei cai).
How do I know the pork is done?+
The pork should be tender enough to be pierced easily with a chopstick, and the fat should appear translucent.
Is the rock sugar necessary?+
Yes, it provides a subtle, mellow sweetness that balances the saltiness of the preserved greens perfectly.
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