roasting meat with dried plum vegetables

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

Braised pork with preserved mustard green (Meigancai Rou) is a beloved Chinese dish, celebrated for its tender meat and savory, umami-rich sauce. Here’s a simple guide to crafting this comforting meal.

Ingredients:

500g pork belly (cut into 2cm cubes), 200g dried meigancai (soaked and rinsed), 3-5 tbsp cooking oil, 1 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 2 sliced ginger, 2 cloves minced garlic, and water to cover.

Steps:

1. Prepare the pork: Blanch cubed pork in boiling water for 3 minutes to remove impurities; drain and rinse.

2. Sear the meat: Heat oil in a wok over medium-high. Add sugar, stir until caramelized, then toss in pork to sear until golden.

3. Aromatize: Add ginger, garlic, light/dark soy sauce, and Shaoxing wine. Stir-fry until fragrant.

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

5. Thicken (optional): Uncover, increase heat slightly, and simmer for 5–10 minutes to thicken the sauce. Adjust seasoning with salt if needed.

Serve hot with steamed rice—the tender pork and tangy, savory meigancai create an irresistible harmony. A true taste of home!