Fujian Mei Cai Kou Rou

Mei cai kou rou is a celebration dish across Fujian and Hakka communities — thick slices of braised and steamed pork belly layered with fragrant mei cai (sweet-salty preserved mustard greens), then inverted onto a plate so the glistening pork crowns the golden-brown vegetable. It is rich, aromatic, and deeply comforting.

Serves: 4

Ingredients

• 600g (1 lb 5 oz) skin-on pork belly, in one piece
• 150g (5 oz) mei cai (preserved mustard greens), soaked in cold water 30 minutes, drained and roughly chopped
• 3 tbsp (45ml) dark soy sauce
• 2 tbsp (30ml) Shaoxing rice wine
• 1 tbsp (15g) brown sugar
• 3 cloves garlic, minced
• 2 tsp five-spice powder
• 2 tbsp (30ml) vegetable oil
• 240ml (1 cup) chicken or pork broth

Instructions

1. Simmer the whole pork belly in water with a pinch of salt for 30 minutes until partially cooked. Remove and pat dry. While still warm, rub the skin with 1 tablespoon of dark soy sauce.
2. Heat oil in a wok over high heat. Fry the pork belly skin-side down for 3–4 minutes until the skin blisters and is deep golden brown. Remove and let cool slightly, then slice into 1 cm thick pieces.
3. Stir-fry the garlic in the remaining oil for 30 seconds. Add the drained mei cai and stir-fry 2 minutes. Add remaining soy sauce, Shaoxing wine, brown sugar, five-spice, and broth. Simmer 5 minutes.
4. Line a deep heatproof bowl with the pork slices skin-side down. Spoon the mei cai mixture over the pork, pressing down firmly. Pour any remaining braising liquid over the top.
5. Set the bowl in a steamer basket over boiling water. Steam, covered, for 60–75 minutes until the pork is meltingly tender and has absorbed the mei cai fragrance throughout.
6. Place a serving plate on top of the bowl and confidently invert. The pork slices will crown the mei cai in a glossy dome. Serve immediately with steamed white rice.

Cook's Notes: Rinse the mei cai thoroughly — it can be very salty. Taste before adding extra soy sauce. This dish benefits greatly from being made the day before, refrigerated, and re-steamed for 20 minutes to reheat and deepen the flavour.