🇨🇳 China · Food
Steamed Pork with Pickled Mustard Greens (Mei Cai Kou Rou)
By eatmundo · August 3, 2026
🇨🇳 CNAI-generated imageA classic Hakka dish featuring meltingly tender pork belly steamed with savory, earthy mustard greens. The fat from the pork absorbs into the greens, creating a perfect balance of umami and richness.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the 200g of pickled mustard greens in cold water for 20 minutes to remove excess salt, then squeeze dry and chop coarsely.
- 2
Blanch the 500g of pork belly in a pot of boiling water for 5 minutes, then remove and pat dry thoroughly.
- 3
Sear the pork belly in 2 tbsp of oil in a medium skillet over medium heat until the skin turns golden brown, about 3 minutes per side.
- 4
Slice the seared pork into 1cm thick uniform slabs and rub them with the soy sauce while still warm.
- 5
In a bowl, combine the chopped greens, 20g of sliced ginger, 2 star anise, and 1 tbsp of rock sugar, then toss well.
- 6
Arrange the pork slices in a deep heatproof bowl, skin-side down, and cover with the mustard green mixture.
- 7
Steam the bowl in a steamer basket over high heat for 90 minutes until the pork is fork-tender.
- 8
Carefully invert the bowl onto a serving plate, allowing the juices to cascade over the meat.
Frequently Asked Questions
What is Mei Cai Kou Rou?+
Mei Cai Kou Rou is a steamed Chinese pork belly dish featuring pickled mustard greens. It is braised with soy sauce, ginger, star anise, and rock sugar, and is typically served as a savory centerpiece during formal family meals.
Can I use store-bought pickled greens?+
Yes, just ensure you wash them thoroughly as they are extremely salty.
Why steam the pork skin-side down?+
This ensures the rendered fat drips down into the greens, flavoring them deeply.
How do I know the pork is done?+
The pork should be tender enough to be pierced easily with a chopstick.
Is rock sugar necessary?+
Rock sugar adds a subtle, rounded sweetness that granulated sugar lacks.
🇨🇳 CNAI-generated imageMundo Match
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