{"id":32887,"date":"2026-05-06T11:42:06","date_gmt":"2026-05-06T03:42:06","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=32887"},"modified":"2026-05-06T11:42:09","modified_gmt":"2026-05-06T03:42:09","slug":"braised-pork-belly-with-mei-cai","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/braised-pork-belly-with-mei-cai\/","title":{"rendered":"Braised Pork Belly with Mei Cai (Preserved Mustard Greens)"},"content":{"rendered":"\n

I am happy to share with you an easy Chinese braised pork belly with preserved vegetables, Mei Cai Pork Belly (\u6885\u83dc\u7116\u732a\u8089)<\/strong>. This recipe is a specialty from my wife, who is Hakka, so it comes from an authentic Hakka cuisine tradition.<\/p>\n\n\n\n

The preserved mustard greens (Mei Cai) are packed with natural umami and are ideal for braised dishes. During the slow cooking process, the pork belly absorbs all the rich flavors from the Mei Cai, resulting in tender, flavorful, and deeply satisfying pork.<\/p>\n\n\n\n

The cooking method is very forgiving, yet it still delivers bold flavor without requiring a long list of ingredients.<\/p>\n\n\n\n

\"Close-up<\/figure>\n\n\n\n

Content<\/h2>\n\n\n\n

Note: <\/strong>Click any item to jump straight to that part of the post.<\/p>\n\n\n\n

    \n
  1. What Is Mei Cai? (Chinese Preserved Mustard Greens) <\/a><\/li>\n\n\n\n
  2. Why This Recipe Works<\/a><\/li>\n\n\n\n
  3. Step-by-Step Instructions<\/a><\/li>\n\n\n\n
  4. Tips for the Best Mei Cai Pork Belly<\/a><\/li>\n\n\n\n
  5. Frequently Asked Questions<\/a><\/li>\n\n\n\n
  6. What to Serve with Mei Cai Braised Pork Belly<\/a><\/li>\n<\/ol>\n\n\n\n

    Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

    What Is Mei Cai? (Chinese Preserved Mustard Greens) <\/h2>\n\n\n\n

    Mei Cai \u6885\u83dc is a type of Chinese preserved mustard greens. To make Mei Cai, fresh mustard greens are sun-dried, salted, packed into barrels under a heavy weight, and left to ferment for weeks. The process is repeated several times. For the sweet variety, sugar is added during the final stage.<\/p>\n\n\n\n

    The result is a dark, wrinkled, intensely savory vegetable that keeps for months without refrigeration. There are two main types. Salty Mei Cai brings a deep umami punch. Sweet Mei Cai adds a gentle background sweetness. Both are sold in vacuum-sealed bags at Chinese grocery stores. Some wet markets sell them loose.<\/p>\n\n\n\n

    \"\"
    \u6885\u83dc does not have a standard English translation. You may see it written as mei cai, mui choy, meigan cai, or preserved mustard greens<\/strong>, but they all refer to the same preserved vegetable.<\/figcaption><\/figure>\n\n\n\n

    Why This Recipe Works<\/h2>\n\n\n\n

    Pork Belly<\/h4>\n\n\n\n

    Pork belly has the perfect balance of meat and fat. As it braises slowly, the fat renders out, and the meat turns tender enough to pull apart. This is why the pork belly recipe using preserved mustard greens always turns out so satisfying.<\/p>\n\n\n\n

    Salty and Sweet Preserved Mustard Greens (\u54b8\u6885\u83dc\u548c\u751c\u6885\u83dc)<\/h4>\n\n\n\n

    Using both types together is the real secret. The salty one brings a deep savory umami, while the sweet one adds a gentle background sweetness. Together, they create a complete flavor profile without the need for much additional seasoning.<\/p>\n\n\n\n

    Minimal Seasoning<\/h4>\n\n\n\n

    Since the preserved mustard greens already carry saltiness, sweetness, and umami, you only need a tiny bit of dark soy sauce for color and a small amount of sugar and light soy sauce. No long list of spices. No complicated sauce mix. The preserved vegetables do all the hard work for you.<\/p>\n\n\n\n

    Step-by-Step Instructions<\/h2>\n\n\n\n

    1. Prepare the Preserved Vegetables<\/strong><\/h3>\n\n\n\n
      \n
    1. Wash. <\/strong>Separating the preserved mustard greens. They usually have a heavy layer of salt on the surface, so they need thorough washing. Rinse them under running water or in a bowl of water, rubbing gently to remove as much surface salt as possible. Repeat this process three to four times, changing the water each time until it runs clear.<\/li>\n\n\n\n
    2. Cut. <\/strong>After washing, cut them into short sections, about the length of a fingertip. If the stems feel fibrous, trim off and discard those parts, as they will not soften properly during cooking.<\/li>\n\n\n\n
    3. Soak. <\/strong>Soak the mei cai in a pot of water to draw out the excess salt. Let it sit for one to two hours, depending on how salty you want it. If you are short on time, use hot water<\/strong> instead. That will cut the time down to about 30 minutes. The easiest way to tell if it is ready is to taste a small piece<\/strong>. Once the saltiness is what you like, it is good to go. Once soaked, squeeze them firmly to remove as much water as possible.<\/li>\n\n\n\n
    4. Dry Fry. <\/strong>Place a pan over low heat without adding any oil. Add the preserved mustard greens and keep stirring. This helps dry them out further. As the moisture cooks off, the heat in the pan will gradually rise, and the vegetables will give off a rich, fragrant aroma.
      <\/li>\n<\/ol>\n\n\n\n

      2. Sear the Pork Belly<\/strong><\/h3>\n\n\n\n
        \n
      1. Use pork belly with the skin on<\/strong> for the best texture. Cut it into even 2cm thick slices so they cook uniformly. Pat the pork dry with a paper towel to ensure proper browning during searing.<\/li>\n\n\n\n
      2. Heat oil in the pan over medium heat. Place the pork pieces in a single layer without overcrowding. Sear both sides until lightly browned. This step enhances the flavor and gives the pork a better texture after braising.<\/li>\n<\/ol>\n\n\n\n

        3. Combine Ingredients<\/strong><\/h3>\n\n\n\n
          \n
        1. Once the pork has developed some color, add smashed garlic cloves to the pan. Stir and cook together with the pork for about 30 seconds, just until the garlic becomes fragrant.<\/li>\n\n\n\n
        2. Return the prepared preserved vegetables to the pan with the pork and garlic. Mix everything evenly so the vegetables are well distributed among the pork.<\/li>\n\n\n\n
        3. Pour in enough hot water to cover the pork and preserved vegetables. <\/li>\n\n\n\n
        4. Add light soy sauce<\/a>, dark soy sauce, and a small amount of sugar to balance the flavor. If you like, you can also add a bit of oyster sauce<\/a>, but this is optional.<\/li>\n<\/ol>\n\n\n\n

          4. Braise Gently<\/strong><\/h3>\n\n\n\n
            \n
          1. Turn the heat up and bring everything to a boil. Once boiling, reduce the heat to a very gentle simmer. Let the pork braise slowly until it becomes tender. <\/li>\n\n\n\n
          2. During this time, open the lid occasionally to stir, ensuring even cooking, and check the liquid level occasionally. Make sure the pork remains submerged and add more hot water if needed.<\/li>\n\n\n\n
          3. After about 45 minutes of braising, check the pork for tenderness and give the sauce a taste. Adjust the seasoning if needed. If the pork is not quite soft enough, continue to braise until it reaches the desired texture.<\/li>\n\n\n\n
          4. If there is too much liquid, remove the lid and continue simmering to reduce the sauce. Do not let it dry out completely, as it is best served with some sauce, which goes perfectly with rice.<\/li>\n\n\n\n
          5. Serve hot with steamed rice for a comforting and satisfying meal.<\/li>\n<\/ol>\n\n\n