Mei Cai Kou Rou (stewed Pork Belly With Preserved Vegetables)

Mei Cai Kou Rou, also known as Stewed Pork Belly with Preserved Vegetables, is a classic dish in Huaiyang Cuisine. The combination of tender pork belly and savory preserved vegetables creates a rich and flavorful dish that is perfect for a comforting meal.

Mei Cai Kou Rou (stewed Pork Belly With Preserved Vegetables)

Ingredients

  • 500g pork belly, sliced
  • 100g mei cai (preserved mustard greens)
  • 2 tbsp Shaoxing wine
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 2 cups water

Instructions

  1. Soak the preserved mustard greens in water for 30 minutes, then rinse and finely chop.
  2. Heat a wok or large pan over medium heat. Add the pork belly slices and cook until browned.
  3. Add the minced ginger and garlic to the pork belly, then stir in the chopped preserved mustard greens.
  4. Pour in the Shaoxing wine, soy sauce, and sugar. Stir well to combine.
  5. Add water to the wok, cover, and simmer for 1 hour, or until the pork is tender.
  6. Once the pork is tender, uncover the wok and continue to cook until the sauce has thickened.
  7. Transfer to a serving dish and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Fat
25g
Carbohydrates
10g

Supplies

Wok Cutting board Knife Measuring spoons

Tools

Stovetop

Serving suggestions

Serving Suggestions: Serve Mei Cai Kou Rou with steamed white rice and a side of stir-fried vegetables.

Tips & tricks

Tips: Adjust the amount of sugar and soy sauce according to your taste preference. You can also add a dash of white pepper for extra flavor.

Cost

$15