Mar 032011

Since young, i have always love this Mei Cai Kou Rou to bits.

In fact, this gotta be one of the rare few dishes where the vegetable outshines the pork, for me that is .


I can eat bowls and bowls of rice with just the gravy and vegetables. The pork is not that significant to me but to many, it is and i can imagine why.

Aaaahhh… ~ Melt in the mouth 3 layer meat (skin, fat and meat).

It’s absolutely incredible i tell ya!


Not forgetting… the soft whitish bones at the bottom of the meat in some! I gotta be the only one in the family who eat the soft crunchy bones. Yeah, a little disgusting but ermm.. i quite dig it. Haha!

So yes, Mei Cai Kou Rou is a very popular Chinese dish from the Hakka clan amongst the Chinese.

Mei cai means preserved dried vegetable which comes in 2 versions – salty and sweet. It is best to mix both versions to cook this steamed pork dish.

With the laborious effort put into preparing this dish, it is a no wonder why this dish is priced as such (read : expensive) in the restaurants.

But the thing, it is really not that difficult to prepare. A bit of love is all you need to whip up this gorgeous dish and i kid you not! ;)

Mei Cai Kou Rou 梅菜扣肉

200g salty mei Cai (Preserved Mustard Greens)
100g sweet mei Cai (Preserved Mustard Greens)
600g pork belly 三层肉
1 bulb garlic, peeled and lightly squashed
1 thin piece of ginger
2-3 tbsp dark soya sauce
3-4 tsp sugar
2 dash of sesame oil
2 dash of pepper
2 dash of rice wine
500ml stock or water

to marinate the pork

1/2 tsp salt
1 tsp rice wine
1 tsp light soya sauce


1. soak all mustard greens for at least 3 hours, rinsing and changing the water every 1 hour to get rid of the sand and saltiness.
2. marinate the pork for at least 1 hour.
3. drain and chop the greens into 2-3cm long strips.

4. blanch the pork in a pot of boiling water for just a minute to get rid of the porky smell and drain.
5. with the skin side facing downwards, slice the pork into 1-2cm thick.
6. heat oil in the preheated wok or large heavy skillet. add garlic and ginger and stir fry till fragrant. stir in pork slices. brown both sides of the pork before adding all the seasoning in and half portion of the stock or water. simmer for at least a minute.
7. Mix in all the chopped mustard greens or mei cai and stir fry well before adding the rest of the stock or water. simmer for at least 5-10 minutes before tasting. feel free to add additional seasoning accordingly. switch off fire.
8. arrange the pork pieces neatly into a large bowl upside down before you add in the rest.

9. lastly, steam it over medium fire for 1 hour to 1.5 hours. remove and let it cool down for at least 15 minutes before you turn the bowl in a upside down position in another larger plate. do be extremely careful as the gravy is very hot.
10. serve HOT with at least 2 bowls of piping hot rice per person *wink*


ps : i like to buy the fattiest slab of pork belly when i cook this dish. Heee! But unfortunately, this slab of pork belly i bought this time isn’t fat enough. Fat ones were sold out by the time i went at 10am!


Submitting this to Shaz — Test with Skewers for Muhibbah Monday :)

  16 Responses to “Mei Cai Kou Rou 梅菜扣肉 (Steamed Pork Belly with Mustard Greens)”

  1. There’s sweet Mei Cai also? This is new to me. My mum do it with thinly sliced pork belly and yam sliced in between. Sauce is also thicker. Do you cook the yam version as well?

  2. wow…you are making me very hungry now! Look at that! Juicy meat! may i have a bowl too? I usually cook using the salted mei cai only. Learn something here that is to use mixture of the two sweet & salted mei cai. Will do that next time.

  3. i remember our late maternal grandma used to cook this huge huge pot that will last us for days!

    we used to get so sick of it after then 2nd day. now i kinda miss it.
    the ones we grew up eating not as pretty like yours. :-)

  4. I love this to bits too! And you are right, the veg is sooooo good with rice!

  5. OH My gosh… you and be both… bowls of rice..although I just have one…AND I LOVEEEEEEEEEE pork belly… Seriously.. So good..this looks divine dahling.. We have something similar here in Japan.. for the mustard greens..but I think it’s a bit salty…I must improvise…

    I say..keep the meat, give me the slab of fat on top, over rice.. divine..

  6. pickyin : yupyupyup! there’s sweet mei cai too! yam version.. i’ve not done it myself and it does sound familiar.. as though i have eaten it before! lemme try it the next time ;)

    jessie : glad to be of help! i like to combine both mei cai as it balances out the taste perfectly :)

    keropokman : *grin* if not for photography hor, i also won’t bother to arrange the pork prettily. hahaa!

    ps : your mom or sis knows how to cook this dish?

    pigpigscorner : *hi5!* the vege is the staaarrrrrrrr. haha!

    elle : hahaa! u are the same as Darcy! he likes to fats on top and not so much of the meat below…

  7. confirmed next time I can’t come to your blog on an empty stomach… it looks so darn good and I’m sure I’m going to think of 梅菜扣肉 the whole day :P

  8. Mei cai kou rou and that bowl of white rice.. thats a meal fit for the king all right! YUMM!

  9. Ooh la la! Silky, gorgeous, glistening porky goodness!

  10. I love meicaikourou too! Yours looks even better than those served in the restaurants!

  11. noobcook : awwww.. please don’t! i’ll miss your comment! ^_^

    crustabakes : yummm indeed!

    john : *grin* 2 bowls of rice for ya!

    angie : heee! thanks angie :)

  12. Eh? I thought I left a comment already but it disappeared :) I am a pork belly fiend, and I LOVE mustard greens, one of my fav. pickled vegetables. This is one of those home-style dishes I miss a lot but if I make it I am quite sure the rest of the family will be “scared” of it, he he :) Thanks for the great submission!

  13. Shaz : yikesss.. it did?!?! you are not the first one to say this :(

    Hahahaa! I say, go ahead and ‘scare’ the family! You’ll be in for surprise. My fussiest boy ended up loving this a lot! Like really a lot.. and praised non stop!

    The pleasure is all mine.. thank you for hosting dear!

  14. Hi, your receipe is fantastic, my family loves it, Thanks for sharing :)

  15. emily : Glad to know that! Thanks for reporting back ;)

  16. [...] also cooking this – maameemoomoo’s mei cai kou rou recipe .nrelate .nr_sponsored{ left:0px !important; [...]

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