There’s something truly enchanting about Mei Cai Kou Rou (Steamed Pork Belly). As I prepared to savor this beloved dish, the anticipation built as the savory aroma of marinated pork belly mingled with the earthy fragrance of Mei Cai filled my kitchen. This dish, often a highlight at family gatherings and celebrations, brings warmth and comfort, making it a favorite among friends and family alike.
One rainy afternoon, I found myself craving a comforting meal that could transport me to happier times. Flipping through old cookbooks, I rediscovered this gem of a recipe, known for its rich flavors and melt-in-your-mouth texture. It’s a wonderful solution for those evenings when fast food just won’t cut it, effortlessly impressing even the pickiest of eaters.
What I adore most about Mei Cai Kou Rou is its easy elegance—it looks refined, yet comes together with simple ingredients and minimal fuss. So, roll up your sleeves and dive into this culinary adventure; I promise, your taste buds will thank you!
Why will you love Mei Cai Kou Rou?
Melt-in-your-mouth tenderness awaits you! This dish wraps succulent pork belly in fragrant Mei Cai, creating a flavor explosion that will leave your taste buds dancing.
Minimal fuss with maximum impact—perfect for a comforting family meal or a dinner party that dazzles.
Rich, savory depth of flavors from the marination process enhances each bite, making it unforgettable.
Impressive aesthetics—serve it beautifully sliced for a feast that looks as good as it tastes.
Versatility shines through; it pairs wonderfully with rice or noodles.
If you’re looking for more delightful twists, check out my other tasty pork recipes here.
Mei Cai Kou Rou Ingredients
For the Pork
• 1.2 lb pork belly – A skin-on block ensures a tender, flavorful outcome.
• 1 tablespoon dark soy sauce – Adds rich color and depth to your dish.
• ½ tablespoon light soy sauce – Use to balance the flavors with a hint of sweetness.
• ½ tablespoon oyster sauce – Brings a subtle umami kick that elevates the taste.
• 1 tablespoon Shaoxing rice wine – Infuses a beautiful aroma into the marinated pork.
• ¼ teaspoon sugar – Balances savory flavors, enhancing the overall richness.
• 1 pinch ground white pepper – Offers a mild heat that complements the pork.
For the Aromatics
• 2 stalks scallions – Cut in halves to add a touch of freshness and color.
• 6 slices ginger – Provides a warming spice that harmonizes with the pork.
• 2 tablespoon minced garlic – Infuses the dish with a fragrant base note.
• 1 tablespoon minced ginger – Adds extra zing and depth to the flavor profile.
For the Mei Cai Mixture
• 7 oz ready-to-use Mei Cai – Delivers an earthy richness; use half if dried.
• 1 piece star anise – Imparts a sweet, licorice-like aroma to the dish.
• 1 piece Chinese cinnamon – Also known as cassia cinnamon, it offers warm spice notes.
• 4 dried chilies (optional) – For those who like a little extra kick!
For the Sauce
• 1 tablespoon neutral cooking oil – Ideal for sautéing the aromatics until fragrant.
• 2 teaspoon dark soy sauce – Use in the sauce for an additional punch of flavor.
• ½ teaspoon sesame oil – Adds a nutty richness, sealing in the savory essence.
• ½ teaspoon sugar – Helps balance any strong flavors in the sauce.
• 1 pinch ground white pepper – A gentle sprinkle enhances the overall flavor.
• 1 cup hot water or unsalted chicken stock – The secret to simmering this delightful dish.
• Light soy sauce to taste – For adjusting seasoning at the end.
Dive into this unforgettable Mei Cai Kou Rou experience and elevate your home cooking game!
How to Make Mei Cai Kou Rou
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Marinate the pork belly with dark soy sauce, light soy sauce, oyster sauce, Shaoxing rice wine, sugar, and ground white pepper for a full 2 hours. This blend will infuse the pork with essential flavors.
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Heat neutral cooking oil in a pan over medium heat and sauté minced garlic and minced ginger until they are fragrant and slightly golden. This will create a beautiful aroma in your kitchen.
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Add Mei Cai, star anise, Chinese cinnamon, dried chilies (if using), dark soy sauce, sesame oil, sugar, and ground white pepper. Stir-fry for a brief moment until combined, letting the spices mingle and awaken.
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Pour in hot water or chicken stock and bring it to a gentle simmer. Let it cook for about 30 minutes, allowing the Mei Cai to absorb all those rich flavors.
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Place the marinated pork belly on top of the Mei Cai in the pan. Cover and steam for 2 hours, letting the pork become tender and infused with flavors.
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Slice the pork belly and serve it beautifully over the Mei Cai, showcasing the enticing layers and colors of this delightful dish.
Optional: Serve with a sprinkle of chopped scallions for an added fresh touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mei Cai Kou Rou
Fridge: Store leftover Mei Cai Kou Rou in an airtight container in the fridge for up to 3 days. This helps retain the flavors and texture of the dish.
Freezer: For longer storage, freeze portions of Mei Cai Kou Rou in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, steam the pork belly gently or microwave in short intervals until heated through. Add a splash of water to maintain moisture if needed.
Make Ahead Options
These Mei Cai Kou Rou meal prep options make dinner a breeze for busy weeknights! You can marinate the pork belly up to 24 hours in advance; simply combine the dark soy sauce, light soy sauce, oyster sauce, Shaoxing rice wine, sugar, and ground white pepper, ensuring the flavors penetrate the meat. Additionally, the Mei Cai mixture can be prepared and sautéed a day ahead—just refrigerate it after cooking to keep it fresh. When you’re ready to serve, simply reheat the Mei Cai, place the marinated pork belly on top, and steam for 2 hours as directed. This way, you’ll relish the same melt-in-your-mouth delight with just a fraction of the last-minute hustle!
What to Serve with Mei Cai Kou Rou?
A comforting meal requires thoughtful pairings that elevate the dining experience and complete the scene.
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Steamed Jasmine Rice: Soft and fragrant rice provides a beautiful canvas for the rich flavors of the pork belly, soaking up every savory bite.
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Stir-Fried Green Vegetables: The crisp freshness of sautéed bok choy or snow peas offers a delightful contrast to the dish’s richness, adding texture and color to your plate.
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Chili Oil: A drizzle of homemade chili oil can bring a spicy kick, enhancing the flavor profile and adding heat for those who enjoy a fiery addition to their meal.
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Hot and Sour Soup: The warm, tangy broth is the perfect starter to whet your appetite and complements the savory aspects of Mei Cai Kou Rou.
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Pickled Vegetables: These zesty bites add brightness and acidity to each mouthful, balancing the hearty nature of the pork belly wonderfully.
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Oolong Tea: A warm cup of oolong tea aids in digestion and provides a calming, aromatic experience that rounds out this flavorful meal.
Each pairing enhances the overall dining experience, creating a memorable feast that your friends and family will cherish!
Expert Tips for Mei Cai Kou Rou
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Marination Matters: Make sure to marinate the pork belly for the full 2 hours. This ensures the flavors penetrate deeply, giving you that rich taste.
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Sauté Aromatics Well: Don’t rush sautéing the garlic and ginger; bring out their fragrances by cooking them until golden for a robust flavor boost.
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Control the Heat: Keep the simmer gentle when adding water or chicken stock. Too high of a heat may dry out the Mei Cai, compromising that delightful texture.
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Steaming Technique: Ensure the pork belly is well-sealed while steaming. A tightly covered pan keeps steam trapped for tender, flavorful meat.
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Slice Strategically: When slicing the pork belly, use a sharp knife and cut against the grain. This technique yields tender slices perfect for serving.
Mei Cai Kou Rou Variations
Explore delightful twists on this beloved dish with these simple yet satisfying customization ideas!
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Spicy Kick: Add 1-2 extra dried chilies to the stir-fry for a heat boost that will tantalize your taste buds. The warmth from the chilies will make every bite exciting!
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Vegetarian Option: Swap pork belly with marinated tofu or tempeh for a plant-based version. The marination will ensure full flavor, making it satisfying and delicious!
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Herb Infusion: Experiment by adding fresh herbs like cilantro or basil during the last few minutes of cooking for a fresh burst of flavor. The herbs will elevate the umami taste and provide a delightful aroma.
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Different Meat: Use a skin-on slab of duck or chicken thighs in place of pork for a unique flavor and texture profile. Each meat will bring its own richness, wrapping the dish in savory goodness.
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Butter Upgrade: Replace neutral oil with infused herb butter while sautéing the aromatics for a rich, creamy finish. It adds a luxurious touch, bringing comfort food to a whole new level!
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Sweet Twist: Stir in a tablespoon of hoisin sauce in the sauce mix for an unexpected sweet and savory contrast. The sweetness melds beautifully with the savory elements, creating complex layers of flavor.
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Crispy Topping: After steaming, briefly broil the sliced pork belly until crisped on top. This contrast creates a decadent crunch that enhances the dish’s overall texture dramatically.
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Rice Substitute: Serve the pork over a bed of cauliflower rice for a lighter, low-carb option that doesn’t skimp on taste. This swap retains the essence of the dish while boosting its health factor.
Mei Cai Kou Rou Recipe FAQs
How do I select the best pork belly for Mei Cai Kou Rou?
Absolutely! When choosing pork belly, look for a skin-on block with a good balance of meat and fat. The best cut will have a layer of fatty meat for tenderness and flavor, and it should not have any dark spots all over the surface. Freshness is key, so ask your butcher for recommendations if you’re unsure.
What’s the best way to store leftover Mei Cai Kou Rou?
Very! Store leftover Mei Cai Kou Rou in an airtight container in the fridge for up to 3 days. Ensure it’s well sealed to keep the flavors intact. When you’re ready to enjoy it again, simply reheat gently.
Can I freeze Mei Cai Kou Rou?
Absolutely! To freeze, divide the Mei Cai Kou Rou into portions and place them in freezer-safe containers. It can be stored this way for up to 3 months without losing its deliciousness. For serving, thaw it overnight in the fridge and then reheat it gently on the stovetop or in the microwave.
What should I do if the pork belly turns out tough?
Oh no! If your pork belly seems tough, it may not have been cooked long enough or at a gentle enough temperature. Double-check that your steaming process is consistent. For next time, ensure to steam for the full 2 hours, maintaining a steady low simmer. If you find it already tough, try simmering it in a bit of broth for another 20-30 minutes before serving.
Is Mei Cai Kou Rou safe for pets or people with certain allergies?
Very! While Mei Cai Kou Rou is delicious for humans, it contains ingredients like soy sauce and spices that should not be fed to pets. As for allergies, be aware of potential allergens like soy and shellfish found in oyster sauce. If necessary, you can substitute other ingredients for your dietary needs, such as using a gluten-free soy sauce.
How can I enhance the flavor of Mei Cai Kou Rou?
Absolutely! You can boost the flavor even more by incorporating additional aromatic spices or herbs during sautéing. For instance, adding a few cloves of garlic or a splash of rice vinegar can add lovely acidity and depth. Also, ensure to let it marinate properly for a full 2 hours for maximum flavor absorption!
Savory Mei Cai Kou Rou: Melt-in-Your-Mouth Pork Belly Delight
Ingredients
Equipment
Method
- Marinate the pork belly with dark soy sauce, light soy sauce, oyster sauce, Shaoxing rice wine, sugar, and ground white pepper for a full 2 hours.
- Heat neutral cooking oil in a pan over medium heat and sauté minced garlic and minced ginger until they are fragrant and slightly golden.
- Add Mei Cai, star anise, Chinese cinnamon, dried chilies (if using), dark soy sauce, sesame oil, sugar, and ground white pepper. Stir-fry briefly until combined.
- Pour in hot water or chicken stock and bring it to a gentle simmer. Let it cook for about 30 minutes.
- Place the marinated pork belly on top of the Mei Cai in the pan. Cover and steam for 2 hours.
- Slice the pork belly and serve it beautifully over the Mei Cai.