---
title: "Preserved Mustard Greens with Steamed Pork Belly (梅菜扣肉)"
description: "This is a traditional Hakka dish. The finished dish has a glossy reddish-brown sauce with a thick, rich gravy. The Pork Belly is rich but not greasy, tender, and full of aroma. Pork Belly is high in quality protein and fatty acids, and paired with preserved mustard greens, it provides dietary fiber. The process involves several steps and requires mastering the heat for boiling, frying, and steaming, which can be challenging for beginners."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_mei-cai-kou-rou.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_mei-cai-kou-rou/"
---

# Preserved Mustard Greens with Steamed Pork Belly

**梅菜扣肉 · méi cài kòu ròu**

> Time: 2 h 30 min · Difficulty: Hard · Calories: 3756 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This is a traditional Hakka dish. The finished dish has a glossy reddish-brown sauce with a thick, rich gravy. The Pork Belly is rich but not greasy, tender, and full of aroma. Pork Belly is high in quality protein and fatty acids, and paired with preserved mustard greens, it provides dietary fiber. The process involves several steps and requires mastering the heat for boiling, frying, and steaming, which can be challenging for beginners.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_mei-cai-kou-rou.jpg)

## Ingredients

- 200 g Pork belly (五花肉) — per serving
  - Tip: Choose high-quality Pork Belly with alternating layers of fat and lean meat and clear layering.
- 30 g Preserved mustard greens (梅菜) — per serving
  - Tip: It is recommended to use high-quality dried preserved mustard greens; those that are jet black and glossy are best.
- 2 g Five-spice powder (五香粉) — per serving
  - Tip: Regular store-bought five-spice powder is fine.
- 300 ml Cooking oil (食用油) — per serving
  - Tip: Use enough oil when frying the meat.
- 30 ml Dark soy sauce (老抽) — per serving
  - Tip: Used for coloring; choose one with a high viscosity.
- 20 ml Light soy sauce (生抽) — per serving
  - Tip: Used for seasoning and enhancing umami.
- 1 piece Bird's eye chili (小米椒) — per serving
  - Tip: Fresh bird's eye chili has a better flavor.
- 10 g Minced garlic (蒜末) — per serving
  - Tip: Mince fresh garlic.
- 2 g Salt (食用盐) — per serving
  - Tip: Regular iodized salt or sea salt works.
- 2 g Chicken bouillon powder (鸡精) — per serving
  - Tip: Used to enhance umami.

### Optional

- 5 g Granulated sugar (白砂糖)
  - Tip: Fine granulated sugar dissolves more easily.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Chopsticks, Large bowl, Plate

## Method (9 steps)

1. **Soak the Preserved Mustard Greens** — Place the preserved mustard greens in clean water and soak for 1 hour.
   - Duration: 60 min
   - Tip: Soaking removes sand and excess salt.
   ![Step 1: Soak the Preserved Mustard Greens](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_1.jpg)
2. **Treat the Pork Skin (Optional)** — Pour 50 ml of cooking oil into the wok. Place the whole piece of Pork Belly skin-side down in the wok for 1 minute, then remove and scrape off any impurities from the skin.
   - Duration: 1 min
   - Tip: This step is optional and is mainly to make the pork skin cleaner.
   ![Step 2: Treat the Pork Skin (Optional)](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_2.jpg)
3. **Boil the Pork Belly** — Add boiling water to the wok, place the Pork Belly in, and boil over high heat for 20 minutes (until chopsticks can pierce the Pork Belly). Remove the Pork Belly.
   - Duration: 20 min
   - Tip: The meat is cooked through when chopsticks can pierce it.
   ![Step 3: Boil the Pork Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_3.jpg)
4. **Marinate the Pork Belly** — Evenly coat the surface of the Pork Belly with dark soy sauce, five-spice powder, and granulated sugar. Let it sit for 15 minutes.
   - Duration: 15 min
   - Tip: An even coating helps with coloring during the subsequent deep-frying.
   ![Step 4: Marinate the Pork Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_4.jpg)
5. **Deep-Fry the Pork Belly** — Heat oil in the wok, add the Pork Belly, and deep-fry over medium heat until both sides are golden brown (about 3-5 minutes).
   - Duration: 4 min
   - Tip: Be careful of splattering oil while frying.
   ![Step 5: Deep-Fry the Pork Belly](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_5.jpg)
6. **Stir-Fry the Preserved Mustard Greens** — Heat oil in the wok, add the preserved mustard greens, then add bird's eye chili, minced garlic, chicken bouillon powder, and salt. Stir-fry until the moisture in the preserved mustard greens is cooked off.
   - Duration: 5 min
   - Tip: Cooking off the moisture helps the greens absorb the pork fat better later.
   ![Step 6: Stir-Fry the Preserved Mustard Greens](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_6.jpg)
7. **Slice and Arrange in a Bowl** — Slice the Pork Belly (about 0.5-1 cm thick), place the slices in a large bowl, and sprinkle the stir-fried preserved mustard greens on top.
   - Duration: 5 min
   - Tip: The meat slices should be uniform in thickness.
   ![Step 7: Slice and Arrange in a Bowl](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_7.jpg)
8. **Steam** — Steam over medium heat for 45 minutes.
   - Duration: 45 min
   - Tip: Adjust the time to your preference; steam longer if you prefer it more tender.
   ![Step 8: Steam](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_8.jpg)
9. **Invert onto a Plate** — Place a plate upside down over the large bowl of Pork Belly, then invert the bowl to turn the Pork Belly out onto the plate.
   - Duration: 1 min
   - Tip: Be steady when inverting and watch out for burns.
   ![Step 9: Invert onto a Plate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_mei-cai-kou-rou/step_9.jpg)

## Tips

- If you don't like sweet flavors, you can omit the granulated sugar without affecting the main process.
- The steaming time can be adjusted to your preference.
- Cooking off the moisture in the preserved mustard greens allows them to fully absorb the fat rendered from the Pork Belly during steaming.
- The deep-fried Pork Belly skin is very fragrant and is the essence of this dish.

## Overview image

![Preserved Mustard Greens with Steamed Pork Belly — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_mei-cai-kou-rou_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/梅菜扣肉/梅菜扣肉.md

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---

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