roast pork with plum vegetables

How to Make Braised Pork with Preserved Mustard Green (Meicai Shao Rou)

Braised Pork with Preserved Mustard Green, or *Meicai Shao Rou*, is a beloved Chinese dish known for its savory, slightly sweet flavor and tender melt-in-your-mouth meat. Here’s a simple guide to making it at home.

Ingredients:

500g pork belly (cut into 2cm cubes), 200g preserved mustard green (soaked and rinsed), 3-5 slices of ginger, 2 cloves of garlic (smashed), 1 star anise, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 2 tbsp cooking oil, and water.

Steps:

1. Prepare the pork: Blanch pork cubes in boiling water for 3 minutes to remove impurities. Rinse and set aside.

2. Starter the aromatics: Heat oil in a wok, stir-fry ginger, garlic, and star anise until fragrant. Add the preserved mustard green and stir-fry for 1 minute.

3. Cook the pork: Add the pork cubes, stir-fry until lightly browned. Pour in soy sauce, dark soy sauce, and sugar, mixing well.

4. Simmer: Add enough water to cover the pork. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until the pork is tender.

5. Thicken (optional): Uncover and increase heat slightly to reduce the sauce if desired. Serve hot with steamed rice.

Tips: For a richer taste, use a clay pot for simmering. Adjust soy sauce and sugar based on the saltiness of the preserved mustard green. This dish tastes even better the next day as the flavors meld! Enjoy this comforting classic with family and friends.