Mei Cai Kou Rou: Tender Pork Belly with Preserved Mustard Greens

Why You’ll Love This Recipe

• Restaurant-worthy finish at home: a glossy, domed crown that’s pure showstopper.
• Deep comfort flavors from sweet-salty mei cai, soy, and Shaoxing wine.
• Jiggly-tender pork belly with layers that slice neatly and melt in your mouth.
• Make-ahead friendly and even better the next day.

Grocery List

• Produce: Fresh ginger, scallions
• Dairy: None
• Pantry: Pork belly (skin-on), preserved mustard greens (mei cai), light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, oyster sauce (optional), Chinese five-spice, white pepper, neutral oil, chicken stock (or water), cornstarch (optional), jasmine rice (for serving)

Full Ingredients

Pork Belly & Marinade

• 800 g (1.75 lb) pork belly, skin-on, in one slab (about 1.5–2 inches thick)
• 2 scallions, cut into 2-inch lengths (for blanching)
• 6 thin slices ginger (about 20 g; for blanching)
• 1 tbsp Shaoxing wine (for blanching)
• Neutral oil for shallow-frying or searing (about 80 ml / 1/3 cup)
• 2 tbsp light soy sauce (30 ml)
• 1.5 tbsp dark soy sauce (22 ml)
• 2 tbsp Shaoxing wine (30 ml; marinade)
• 1 tsp sugar (5 g)
• 1/2 tsp Chinese five-spice powder
• 1/4 tsp ground white pepper

Mei Cai Layer

• 150 g preserved mustard greens (mei cai; sweet and/or salty), rinsed and soaked 20 minutes
• 1 tbsp neutral oil
• 2 tsp minced ginger (10 g)
• 1 scallion, finely chopped
• 25 g rock sugar (about 2 tbsp chopped)
• 1 tbsp light soy sauce (15 ml)
• 1 tsp dark soy sauce (5 ml)
• 2 tbsp Shaoxing wine (30 ml)
• 1 tbsp oyster sauce (optional but recommended)
• 120 ml (1/2 cup) low-sodium chicken stock or water

To Steam & Finish

• Reserved steaming juices
• 20 g rock sugar (about 1.5 tbsp), or to taste
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for a thicker glaze)
• 1 scallion, very thinly sliced, for garnish
• Steamed jasmine rice, for serving

Step-by-Step Instructions

Step 1: Rinse, soak, and prep the mei cai

Place the preserved mustard greens in a bowl and rinse under running water, separating the leaves to wash away grit. Soak in warm water for 20 minutes to remove excess salt. Drain, squeeze very dry, and finely chop. Set aside.

Step 2: Parboil and dry the pork belly

In a pot, bring 2 liters of water to a boil with 2 scallions, 6 ginger slices, and 1 tbsp Shaoxing wine. Add the pork belly and simmer gently for 15 minutes to firm the meat and clean the skin. Rinse under cool water, pat very dry, scrape the skin clean if needed, and prick the skin all over with a skewer or fork to help it blister.

Step 3: Blister the skin for color and aroma

Heat about 80 ml (1/3 cup) neutral oil in a skillet over medium-high heat. Carefully lay the pork belly skin side down and cook 6–8 minutes until the skin is blistered and lightly golden. Shield with a splatter guard if you have one. Remove and let cool enough to handle. Tip off excess oil. This step creates that signature mahogany hue and bouncy texture.

Step 4: Slice and marinate

Slice the pork belly crosswise into 1–1.2 cm (about 1/2 inch) thick pieces. In a bowl, combine 2 tbsp light soy, 1.5 tbsp dark soy, 2 tbsp Shaoxing, 1 tsp sugar, 1/2 tsp five-spice, and 1/4 tsp white pepper. Toss the slices to coat and marinate for 20 minutes.

Step 5: Stir-fry and season the mei cai

In a wok or skillet, heat 1 tbsp oil over medium heat. Add 2 tsp minced ginger and the chopped scallion; stir until fragrant (30 seconds). Add the chopped mei cai and stir-fry 2–3 minutes. Stir in 25 g rock sugar, 1 tbsp light soy, 1 tsp dark soy, 2 tbsp Shaoxing, and 1 tbsp oyster sauce (if using). Add 120 ml stock or water and cook, stirring, until the liquid is mostly reduced and the greens are glossy and savory, 4–5 minutes. Taste; mei cai varies in saltiness—adjust with a splash of water or a pinch of sugar if needed. Remove from heat.

Step 6: Pack, steam, and slow-cook to tenderness

Choose a 1.5–2 quart heatproof bowl. Neatly line the bottom and sides with the pork slices, slightly overlapping, skin side down (so the skin faces up when inverted). Spoon the cooked mei cai over the pork, pressing to compact. Pour any leftover marinade over the greens. Cover the bowl tightly with foil.

Set the bowl in a steamer over vigorously simmering water. Steam at 100°C/212°F for 1 hour 45 minutes (up to 2 hours for extra tenderness), checking and topping up the water as needed. The pork should be jiggly-tender and easily pierced with a chopstick.

Step 7: Unmold and glaze

Carefully remove the bowl. Pour the steaming juices into a small saucepan and skim fat. Add 20 g rock sugar and simmer 3–5 minutes to a light syrup. For a slightly thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds. Place a rimmed serving plate over the bowl and invert to unmold, revealing the glossy pork crown. Spoon the glaze over the top and garnish with thin scallion slices. Serve hot with steamed jasmine rice.

Pro Tips

• Use a thick, skin-on pork belly (1.5–2 inches). Thin bellies won’t stack or slice as neatly.
• Blistering the skin matters. If you prefer not to pan-fry, broil the skin 8–10 minutes, watching closely, until blistered.
• Mei cai comes in salty and sweet types. A 50/50 mix yields the best balance. Always rinse and soak to remove grit and excess salt.
• Pack tightly for a clean “crown.” Compress the greens so the dome holds when inverted.
• Glaze control: Reduce juices just until syrupy; over-reduction leads to bitterness. Add a splash of water to fix if needed.

Variations

• Pressure cooker shortcut: Pack as directed, cover, and cook at high pressure for 35 minutes; natural release 10 minutes. Reduce juices for glaze as written.
• Spicy twist: Stir 1 tsp doubanjiang (chili broad bean paste) into the mei cai when adding soy sauces for gentle heat.
• Alcohol-free: Swap Shaoxing with 2 tbsp apple juice plus 1 tsp rice vinegar in both marinade and mei cai.

Storage & Make-Ahead

Cooked mei cai can be refrigerated up to 3 days. The fully steamed dish keeps 4 days in the fridge or 3 months frozen (cool completely, wrap well). Reheat by steaming 20–25 minutes from chilled (40 minutes from frozen), then glaze. Flavor deepens overnight, so it’s a great make-ahead centerpiece. Leftover glaze can be thinned with a little water and used as a sauce for rice.

Nutrition (per serving)

Approximate values: 780 kcal; 25 g protein; 60 g fat; 18 g carbohydrates; 1 g fiber; 1500 mg sodium. Values will vary based on brand of mei cai and soy sauces and how much fat is skimmed.