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.
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
- Soak the preserved mustard greens in water for 30 minutes, then rinse and finely chop.
- Heat a wok or large pan over medium heat. Add the pork belly slices and cook until browned.
- Add the minced ginger and garlic to the pork belly, then stir in the chopped preserved mustard greens.
- Pour in the Shaoxing wine, soy sauce, and sugar. Stir well to combine.
- Add water to the wok, cover, and simmer for 1 hour, or until the pork is tender.
- Once the pork is tender, uncover the wok and continue to cook until the sauce has thickened.
- 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