Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

A classic and comforting Chinese dish featuring tender, melt-in-your-mouth pork belly braised with savory and slightly sweet preserved mustard greens.

Prep Time

30 minutes

Total Time

3 hours 30 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.98/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1.5lbPork belly(Skin-on, thick-cut preferred)

£6.00

4ozPreserved mustard greens (Mei Cai)(Rinse thoroughly to remove excess salt)

£3.50

0.3cupSoy sauce(Light soy sauce)

£0.20

2tablespoonsDark soy sauce(For color)

£0.15

0.3cupShaoxing rice wine(Can substitute with dry sherry)

£0.75

2tablespoonsRock sugar(Can substitute with brown sugar)

£0.30

2slicesGinger(Smashed)

£0.10

3clovesGarlic(Smashed)

£0.10

2piecesStar anise

£0.25

4cupsWater

1tablespoonVegetable oil

£0.05

2stalksGreen onions(Sliced for garnish (optional))

£0.50

Total Cost

£11.90

£2.98 per serving

Instructions

1.
**Prepare the Pork Belly:** Place the pork belly in a large pot and cover with cold water. Bring to a boil over high heat. Boil for 5 minutes to remove impurities. Remove the pork belly and rinse under cold water. Pat dry.
2.
**Sear the Pork Belly:** Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork belly on all sides until golden brown. This step adds flavor and color. Remove the pork belly and set aside.
3.
**Prepare the Braising Liquid:** In the same pot, add the smashed ginger and garlic. Cook for 1 minute until fragrant. Add the soy sauce, dark soy sauce, Shaoxing rice wine, rock sugar, and star anise. Stir until the rock sugar dissolves.
4.
**Braise the Pork Belly:** Return the pork belly to the pot. Add water to cover the pork belly. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the pork belly is very tender. Turn the pork belly occasionally during braising.
5.
**Prepare the Preserved Mustard Greens:** While the pork belly is braising, soak the preserved mustard greens in warm water for 30 minutes to remove excess salt. Rinse thoroughly and squeeze out the excess water. Chop into smaller pieces.
6.
**Combine and Finish Braising:** After the pork belly has braised for 2-2.5 hours, add the chopped preserved mustard greens to the pot. Continue to braise for another 30-60 minutes, or until the mustard greens are tender and the flavors have melded together. You may need to add more water if the liquid reduces too much.
7.
**Serving (Optional steaming):** If desired, remove the pork belly and mustard greens from the braising liquid. Arrange the mustard greens in the bottom of a bowl. Slice the pork belly and arrange it on top of the mustard greens. Pour some of the braising liquid over the pork belly. Steam for 20-30 minutes to further tenderize the pork belly and meld the flavors.
8.
**Serving:** Serve hot with rice. Garnish with sliced green onions, if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

850 kcal / 3556 kJ

Carbs

25g

10% of RDA

Fat

70g

100% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Adjust the amount of rock sugar according to your preference for sweetness. The preserved mustard greens can be quite salty, so taste the braising liquid and adjust the seasoning accordingly.

The longer you braise the pork belly, the more tender it will become. Don't be afraid to let it simmer for an extended period.

If you don't have a steamer, you can skip the steaming step. The dish will still be delicious.

The braising liquid can be reduced further after removing the pork and greens to create a thicker sauce. Be careful not to over-reduce as it will become too salty.

Day-old braised pork belly is even better! The flavors have more time to meld together.

Cooking Equipment

Large pot or Dutch oven

Skillet

Steamer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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