Stewed Pork Belly with Preserved Vegetables (梅菜扣肉)

梅菜扣肉 (Stewed Pork Belly with Preserved Vegetables) is a classic dish in Jiangsu Cuisine, known for its savory and rich flavors. The tender pork belly is stewed with tangy preserved vegetables, creating a delicious and satisfying dish.

Gluten Free Dairy Free Main Course Jiangsu Chinese Cuisine Pork Belly Stewed Dish
Stewed Pork Belly with Preserved Vegetables (梅菜扣肉)

Ingredients

  • 500g pork belly, sliced
  • 100g 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. Blanch the pork belly slices in boiling water for 5 minutes, then drain and set aside.
  2. Rinse the preserved mustard greens to remove excess salt, then chop into small pieces.
  3. In a wok or deep pan, heat some oil and sauté the ginger and garlic until fragrant.
  4. Add the pork belly slices and stir-fry until lightly browned.
  5. Pour in the Shaoxing wine, soy sauce, and sugar. Stir well to coat the pork belly.
  6. Add the preserved mustard greens and water to the wok. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the pork is tender.
  7. Once the pork is tender, increase the heat to thicken the sauce if desired.
  8. Serve the stewed pork belly with preserved vegetables hot, with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
28g
Carbohydrates
2g

Supplies

Wok or deep pan Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serve the stewed pork belly with preserved vegetables with a side of steamed rice and a simple vegetable stir-fry.

Tips & tricks

For extra flavor, you can add a splash of chicken broth or stock to the stew while simmering.

Cost

$15