Pork Belly with Preserved Vegetables（Mei Cai Kou Rou）

This melt-in-your-mouth Pork Belly with Preserved Vegetables is made with flavorful mei gan cai (preserved mustard greens) and succulent pork belly, ranking high among Chinese home-cooked dishes. It is an ideal celebratory dish for Lunar New Year dinners or other special occasions. If you are Chinese, this dish will remind you of home; if you are like me, it will bring back memories of childhood days spent with grandma; if you are a foreigner, this dish will greatly satisfy your taste buds.

Pork Belly with Preserved Vegetables may seem like a labor-intensive dish, and indeed, it is not simple. The most crucial steps are soaking and cleaning the preserved mustard greens (mei gan cai), as well as slicing and marinating the pork belly. Below, I will explain the history of this dish and provide some important tips for its preparation, hoping to assist you in making this delicious dish.

1.About Pork Belly with Preserved Vegetables

Pork Belly with Preserved Vegetables (中文名：梅菜扣肉Mei Cai Kou Rou) is a traditional Han Chinese dish that belongs to Hakka cuisine. The main ingredients include pork belly, preserved mustard greens (mei cai), scallions, and ginger slices.

Mei cai is a specialty of the Hakka people in Guangdong. It is made from fresh mustard greens that have been salted and desalted through various processes. Mei cai has a long history and is renowned both domestically and internationally. It is one of the three famous dishes of Lingnan and was historically known as "Huizhou tribute vegetable" when it was served as a court food.

An ancient poem describes it as: "The green fields of Xizi stretch ten miles, while Huizhou mei cai blooms like a flower." Huizhou has been awarded the title of "Hometown of Mei Cai" by the State Council.

Just like pork belly, Pork Belly with Preserved Vegetables is an essential dish on Chinese dining tables. It is commonly prepared for Lunar New Year dinners or other special occasions as a celebratory dish.

2. Why Make This Recipe?

For me, Pork Belly with Preserved Vegetables is a favorite dish. The pork is tender and juicy, with the salty aroma of the preserved mustard greens blending perfectly with the meat's savory flavor, creating a rich and layered taste. Additionally, this dish holds a significant place in my childhood memories. My grandmother, who has passed away, used to make this dish for me, and I will always remember her for that.

In China, there are many variations of Pork Belly with Preserved Vegetables because different regions use different seasonings, but the appearance is generally the same. The version of Pork Belly with Preserved Vegetables that I make follows the traditional Hakka method, as taught to me by my grandmother. I want to share this recipe because such a delicious dish deserves to be known and enjoyed by more people.

3.What Ingredients Are Needed?

Pork Belly

To make Pork Belly with Preserved Vegetables, the first thing you need is pork belly. Try to choose pork belly with a certain thickness and skin. The quality of the meat determines the taste, and pork belly with a balance of fat and lean meat is tender and juicy.

Preserved Mustard Greens (Mei Gan Cai)

Mei gan cai is mainly made from mustard greens. Fresh mustard greens need to go through multiple processes such as salting, fermenting, and drying to become preserved mustard greens. Therefore, I directly buy ready-made mei gan cai, which is easily available on Amazon or in Chinese stores.

Seasonings

As for the seasonings used in Pork Belly with Preserved Vegetables, they are some common Chinese condiments: light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, and bay leaves.

4. How to Prepare Preserved Mustard Greens?

Preserved Mustard Greens are dried and cannot be used directly. Before use, they need to be soaked until softened. Place the Preserved Mustard Greens in a large basin and soak them for 5-6 hours. Because this takes some time, I usually soak them ahead of time. Avoid using hot water, as it can alter the nutrition and texture of the preserved greens.

Thoroughly cleaning the Preserved Mustard Greens is also crucial. It's recommended to wash them repeatedly, about 6-7 times, until the water runs completely clear, ensuring they are thoroughly cleaned.

When making Pork Belly with Preserved Vegetables, it's important to cut the pork belly into large, uniform blocks. Slice the pork belly into pieces that are 4-5 centimeters long and 1 centimeter thick. Ensuring uniform size prevents uneven plating and ensures a consistent cooking time.

If using a regular steamer, Pork Belly with Preserved Vegetables typically needs to steam for about 2-3 hours to ensure the pork is tender and fully cooked. If using a steam oven, the steaming time is around 2.5 hours. With a pressure cooker, the cooking time can be reduced to approximately 1-1.5 hours.

I believe you now have a comprehensive understanding of this dish, Mei Cai Kou Rou. Let's now try making this delicious dish together!