🇨🇳 China · Food
Steamed Pork with Preserved Mustard Greens (Mei Cai Kou Rou)
By eatmundo · August 3, 2026
🇨🇳 CNA classic Hakka dish featuring succulent pork belly paired with earthy, savory preserved greens. The slow steaming process makes the meat melt-in-your-mouth tender.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 200g of preserved mustard greens in water for 20 minutes to remove excess salt, then squeeze dry and chop finely.
- 2
Blanch 500g of pork belly in boiling water for 5 minutes, remove, pat dry, and rub the skin with dark soy sauce.
- 3
Heat 1 tbsp of oil in a wok and sear the pork belly skin-side down until golden brown to render some fat.
- 4
Slice the seared pork into 0.5cm thick slices and arrange them neatly in a deep heat-proof bowl, skin-side down.
- 5
In the same wok, stir-fry the chopped mustard greens with minced ginger and garlic until fragrant, about 2 minutes.
- 6
Add 1 tbsp Shaoxing wine, 1 tsp sugar, and a splash of soy sauce to the greens, then spread them evenly over the pork.
- 7
Steam the bowl in a steamer over high heat for 90 minutes until the meat is extremely tender.
- 8
Carefully invert the bowl onto a serving plate, allowing the juices to coat the pork, and serve immediately.
Frequently Asked Questions
Can I use regular spinach instead of mustard greens?+
No, preserved mustard greens have a unique fermentation profile essential for the flavor profile of this dish.
How do I know if the meat is done?+
The pork belly should be soft enough to break apart easily with a pair of chopsticks.
Is it necessary to fry the pork belly first?+
Yes, searing the skin helps render out excess fat and creates a better texture and color for the final dish.
What if the mustard greens are too salty?+
Increase the soaking time in fresh water and rinse them thoroughly to balance the salt level before stir-frying.
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