This Braised Pork Belly with Meigan Cai is one of my favorite go-to dishes. The pork belly becomes melt-in-your-mouth tender while soaking up all the aromatic flavors from the meigan cai, soy sauce, and Shaoxing wine. It’s a true comfort food that’s easy to prepare but feels like a special treat.

A Simplified and Flavorful Alternative to Meikou Kou Rou

Making Braised Pork Belly with Meigan Cai at home is much easier than preparing the traditional Mei Cai Kou Rou.

With no need for deep frying and no long hours of steaming, this dish is a simplified yet equally delicious alternative.

This recipe comes from my mom, who made it often because my dad loved everything made with pork belly—from classic Braised Pork Belly and Mei Cai Kou Rou to Twice-Cooked Pork and even crispy pork belly (siu yuk).

It was a dish that always made him happy, and he could easily eat two bowls of rice with it!

Over the years, I’ve learned to perfect the technique and make this dish a staple in my own kitchen, and I’m excited to share it with you.

What is Meigan Cai?

Meigan cai is a type of preserved vegetable, typically made from mustard greens, that has been dried and salted. It has a distinct salty, umami-rich flavor that pairs beautifully with the fatty richness of pork belly.

It’s also used in dishes like Steamed Pork Patty with Meigan Cai, where it enhances the pork’s flavor.

Before you start cooking, I highly recommend tasting the meigan cai first. The level of saltiness can vary depending on how long it’s been preserved. Some meigan cai may be quite salty, so you can adjust the amount of salt you add to the dish based on your preference.

Cooking Tips for Success

Blanching the Pork Belly: Starting with cold water is a traditional Chinese cooking technique that helps remove impurities and blood from the meat. This step ensures a cleaner and more pleasant flavor in the final dish.

Rendering the Fat: When searing the pork belly, use low to medium heat to slowly render the fat. This makes the dish less greasy and enhances the texture of the pork.

Adjusting Saltiness: Since Meigan Cai can vary in saltiness, always taste it before adding extra salt. You can also rinse it more thoroughly if it’s too salty.

Simmering: Adding hot water or stock during the braising process helps keep the meat tender and prevents it from becoming tough. Simmering over low heat allows the flavors to develop fully.

Ingredients:

500g pork belly
200g meigan cai (adjust amount to personal preference)
1 stalk green onion (about 15g)
1 piece ginger (about 10g)
3-4 dried chili peppers (optional; add more if you like it spicy)
20ml Shaoxing wine
1 tbsp light soy sauce
1 tsp dark soy sauce
15-20g rock sugar (adjust sweetness to taste)
1/2 tsp salt (adjust as needed)
1/2 tsp chicken bouillon (optional)
10g chopped green onion for garnish

Instructions:

Prepare the Ingredients

Soak the meigan cai in warm water for 20-30 minutes to rehydrate. After rehydrating, rinse it 2-3 times with clean water to remove any impurities and salt, then squeeze out excess water and set aside.
Clean the pork belly thoroughly. Add it to a pot of cold water along with the green onion, ginger slices, and 10ml of Shaoxing wine. Turn the heat to medium and cook for 30 minutes. This step helps remove blood and impurities, reducing the pork’s gamey smell. Once done, the pork should be soft enough to easily pierce with chopsticks. Remove it from the pot, drain off the water, and let it cool slightly before slicing it into 0.5 cm thick pieces.

Stir-fry the Pork Belly

Heat a pan and add 1 tbsp of cooking oil. Once the oil is hot, add the sliced pork belly. Stir-fry on low heat, making sure to constantly flip the pork slices so they cook evenly. As you fry the pork, it will begin to release fat. It should take about 5-8 minutes until the pork slices are slightly golden and have an appetizing color.
Once enough fat is rendered, add the chopped green onion, ginger, and dried chili peppers. Stir-fry to release the fragrance. Then pour in 10ml of Shaoxing wine to remove any gamey smell and add aroma. Follow with 15 ml of light soy sauce, 10 ml of dark soy sauce, and 15g of rock sugar. Stir well to coat the pork with the sauce and allow it to absorb the color.

Simmer and Infuse Flavors

Pour in enough boiling water to cover the pork slices. Make sure the water is boiling, as this helps tenderize the meat. Stir well and bring to a boil over high heat, then reduce to a simmer on low heat. Cover and simmer for 30 minutes, allowing the pork to absorb the flavors of the broth and become tender.
After 30 minutes, add the rehydrated meigan cai and stir to distribute evenly. Season with 1/2 tsp salt, and if desired, add 1/2 tsp of chicken bouillon for extra flavor. Stir again and continue to simmer on low heat for another 10 minutes, allowing the meigan cai and pork belly to blend together in flavor.

Note: You can taste the dish before adding the seasonings.

Final Steps and Serving

After 10 minutes, remove the lid and check the thickness of the broth. If the broth is too watery, turn the heat to high to reduce it slightly, but don’t reduce it too much. Leave a bit of sauce for mixing with rice, as it will be delicious.
Once the sauce reaches the desired thickness, turn off the heat. Sprinkle with chopped green onion for garnish and transfer the braised pork belly with meigan cai to a serving dish.

Frequently Asked Questions

Can I use another type of leafy vegetable instead of meigan cai?
Yes, you can substitute with other salted or pickled vegetables like mustard greens or preserved mustard greens, but the flavor may differ slightly.
Can I prepare this dish in advance?
Absolutely! The flavors often improve the next day, so you can make it ahead and store it in the fridge. Just reheat before serving.
What can I serve this with?
This dish goes perfectly with steamed rice or noodles to soak up the rich, flavorful sauce.

Print Pin

Classic Braised Pork Belly with Meigan Cai

Braised Pork Belly with Meigan Cai is a comforting, savory dish where tender pork belly is slowly braised in a flavorful broth with meigan cai, soy sauce, and Shaoxing wine. It's a delicious dish that pairs perfectly with steamed rice.

Course Main Course

Cuisine Chinese

Prep Time 20

Cook Time 1

Soaking Time 16

Servings

Calories 2703kcal

Ingredients

500 g pork belly
200 g meigan cai adjust amount to personal preference
1 stalk green onion about 15g
1 piece ginger about 10g
3-4 dried chili peppers optional; add more if you like it spicy
20 ml Shaoxing wine
1 tbsp light soy sauce
1 tsp dark soy sauce
15-20 g rock sugar adjust sweetness to taste
1/2 tsp salt adjust as needed
1/2 tsp chicken bouillon optional
10 g chopped green onion for garnish

Instructions

Prepare the Ingredients

Soak the meigan cai in warm water for 20-30 minutes to rehydrate. After rehydrating, rinse it 2-3 times with clean water to remove any impurities and salt, then squeeze out excess water and set aside.
Clean the pork belly thoroughly. Add it to a pot of cold water along with the green onion, ginger slices, and 10ml of Shaoxing wine. Turn the heat to medium and cook for 30 minutes. This step helps remove blood and impurities, reducing the pork's gamey smell. Once done, the pork should be soft enough to easily pierce with chopsticks. Remove it from the pot, drain off the water, and let it cool slightly before slicing it into 0.5 cm thick pieces.

Stir-fry the Pork Belly

Heat a pan and add 1 tbsp of cooking oil. Once the oil is hot, add the sliced pork belly. Stir-fry on low heat, making sure to constantly flip the pork slices so they cook evenly. As you fry the pork, it will begin to release fat. This should take about 5-8 minutes until the pork slices are slightly golden and have an appetizing color.
Once enough fat is rendered, add the chopped green onion, ginger, and dried chili peppers. Stir-fry to release the fragrance. Then pour in 10ml of Shaoxing wine to remove any gamey smell and add aroma. Follow with 15ml of light soy sauce, 10ml of dark soy sauce, and 15g of rock sugar. Stir well to coat the pork with the sauce and allow it to absorb the color.

Simmer and Infuse Flavors

Pour in enough boiling water to cover the pork slices. Make sure the water is boiling, as this helps tenderize the meat. Stir well and bring to a boil over high heat, then reduce to a simmer on low heat. Cover and simmer for 30 minutes, allowing the pork to absorb the flavors of the broth and become tender.
After 30 minutes, add the rehydrated meigan cai and stir to distribute evenly. Season with 1/2 tsp salt, and if desired, add 1/2 tsp of chicken bouillon for extra flavor. Stir again and continue to simmer on low heat for another 10 minutes, allowing the meigan cai and pork belly to blend together in flavor.
Note: You can taste the dish before adding the seasonings.

Final Steps and Serving

After 10 minutes, remove the lid and check the thickness of the broth. If the broth is too watery, turn the heat to high to reduce it slightly, but don't reduce it too much. Leave a bit of sauce for mixing with rice, as it will be delicious.
Once the sauce reaches the desired thickness, turn off the heat. Sprinkle with chopped green onion for garnish and transfer the braised pork belly with meigan cai to a serving dish.

Nutrition