China

Mei Cai Kou Rou

Name: Mei Cai Kou Rou
Total time: 90 min
Yield: 4
Cuisine: China
Ingredients: 600 g Pork belly (whole piece); 150 g Mei cai (preserved mustard greens); 2 tbsp Dark soy sauce; 2 tbsp Rice wine; 1 tbsp Sugar; some of each Garlic & ginger

Hakka pork belly with preserved mustard greens

Mei cai kou rou is a classic Hakka dish: pork belly is boiled, fried and steamed over preserved, dried mustard greens.

Layered in a bowl and inverted to serve, the meat melts tender while the mei cai carries the sauce with a smoky-sweet depth.

Servings4

Time90 min

LevelAdvanced

Ingredients

Pork belly (whole piece)600 g
Mei cai (preserved mustard greens)150 g
Dark soy sauce2 tbsp
Rice wine2 tbsp
Sugar1 tbsp
Garlic & gingersome of each

★ = available authentic in the Asia Boutique

Preparation

Pre-boil the pork belly, rub with dark soy sauce.
Fry crisp in hot oil, slice.
Soak the mei cai, fry with seasonings.
Layer meat and mustard greens in a bowl.
Steam long, invert and serve.

Make it original

Mei cai for mei cai kou rou is in the Asia Boutique.

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