🍽️ How to Make Meicai Kourou (Braised Pork Belly with Preserved Mustard Greens)

🧆 Ingredients

• 500g pork belly (slab)
• 80g preserved mustard greens (meicai)
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons cooking wine
• 2 slices ginger
• 2 cloves garlic
• 1 tablespoon sugar
• 1 cup water
• Salt to taste
• Vegetable oil

🍳 Steps

1. Prepare Pork Belly: Rinse the pork belly thoroughly under cold water to remove any impurities. Place the pork belly in a pot of cold water, bring to a boil, and blanch for 5 minutes to remove excess fat and odors. Remove and pat dry with paper towels. Heat a wok with a little oil and fry the pork belly skin-side down until the skin is golden and blistered, then fry all sides until golden. Let cool slightly, then slice into thick pieces (about 0.5–1 cm). The pork should be firm but not tough.

2. Prepare Meicai (Preserved Mustard Greens): Rinse the meicai several times under running water to remove excess salt and sand. Soak in warm water for 10–15 minutes, then squeeze dry. Chop finely. Optionally, stir-fry the meicai in a dry pan for 1–2 minutes to enhance aroma and reduce moisture.

3. Layer and Braise: In a heatproof bowl, neatly layer the pork belly slices, skin side down, alternating with chopped meicai. In a separate bowl, mix soy sauce, dark soy sauce, cooking wine, sugar, ginger slices, garlic, and water. Pour this mixture evenly over the pork and meicai. Ensure the liquid covers most of the ingredients. Add a pinch of salt if needed, but be cautious as meicai is salty.

4. Steam: Cover the bowl with foil or a plate. Steam over high heat for 1.5–2 hours, checking occasionally to ensure there is enough water in the steamer. The pork is done when it is very tender and easily pierced with chopsticks, and the flavors have melded together.

5. Finish and Serve: Carefully remove the bowl from the steamer. Pour off excess oil if desired. Place a serving plate over the bowl and invert quickly so the pork and meicai unmold onto the plate, skin side up. Serve hot, ideally with steamed rice.

Additional Tips:

• When frying pork belly, use a splatter guard to avoid burns from hot oil.
• The longer you steam, the more tender the pork will become.
• If you prefer less fat, you can skim off some oil before serving.
• Taste the meicai before using; if it is very salty, soak longer or change the water once or twice.
• For extra fragrance, add a star anise or a small piece of cinnamon to the braising liquid.

💡 Tips

• Frying pork belly enhances flavor and texture.
• Rinse meicai to reduce saltiness.
• Steam slowly for best results.
• Serve with rice for a complete meal.