Mei Cai Kou Rou (梅菜扣肉)

Steamed pork with preserved mustard leaves. Mei cai, is a type of dry pickled Chinese mustard leaves originating from the Hakka people, a Han Chinese subgroup which migrated from Central China into Southern China. You can pair Mei cai in many different ways, but fatty pork belly is a classic.

Soak the mei cai in hot water for half an hour. I used 80 grams of dried mustard leaves. Fry the pork belly (500 gram) in its own fat. You can also keep the pork belly in one big chunk. I used an earthenware cooking pot. Remove the pork and set aside.

In the same pot, add sliced ginger, minced garlic cloves, and the drained mei cai. Stir-fry for about 2-3 minutes until fragrant and return the pork belly to the pot. I added cooked chestnuts as well, but taro root can also be used.

Add: 1 tbsp dark soy sauce for color, 2 tbsp light soy sauce, 2 tbsp Shaoxing wine and (almost) 1 tbsp sugar. The soy sauce is salty enough so I didn’t add any salt.

Add water and simmer for 1 to 2 hours until the pork belly is soft like butter. Add spring onion as a garnish. For an extra layer of flavour add star anise or five spice powder.