DISH RESEARCH · Dish
Hakka Pork with Preserved Mustard Greens
Also known as: 客家梅干扣肉, 梅干扣肉
Hakka pork belly poached, fried and steamed over preserved mustard greens in a soy and fermented-bean-curd sauce.
About Hakka Pork with Preserved Mustard Greens
Mei Cai Kou Rou is a Hakka dish of sliced pork belly steamed with preserved mustard greens. This profile follows a complete family-style version in which the pork is poached, fried and then steamed beneath the greens before the dish is turned out.
Preserved mustard greens bring deep salty, fermented savouriness that balances the rich pork. Light and dark soy sauces, red fermented bean curd and Shaoxing wine build the dark sauce, while garlic, ginger, spring onion and bay leaf add aroma.
The pork is very tender, with distinct layers of meat and fat and a wrinkled, browned skin. When inverted, glossy slices form the top layer over finely chopped brown-green mustard greens, with the concentrated sauce coating both.
Allergens in this recipe
Contains: Soy, Mustard.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Hakka Pork with Preserved Mustard Greens
Hakka Mei Cai Kou Rou with Preserved Mustard Greens.
- Pork bellyLayered meat and fat base
- Shaoxing rice winePoaching liquid and marinade seasoning
- Dark soy sauceSkin colour and dark savoury seasoning
- SaltSeasoning
- GingerPoaching aromatic
- Bay leavesPoaching aroma
- Spring onionPoaching aromatic
- WaterPoaching and soaking liquid
- Cooking oilSkin frying and greens cooking medium
- Chicken bouillon powderSavoury seasoning
- SugarBalances the salty preserved greens
- Light soy sauceSalty savoury seasoning
- Red fermented bean curdFermented savoury marinade
- Preserved mustard greensSalty fermented vegetable layer
- GarlicAromatic seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Pork belly:
- Shaoxing rice wine: . Selected over the source's dry-sherry alternative; full product formula and any cereal identity remain unresolved
- Dark soy sauce: . Soy is confirmed; full product formula and any additional cereal identity remain unresolved
- Salt:
- Ginger:
- Bay leaves:
- Spring onion: . The method specifies a spring-onion knot even though it is omitted from the rendered quantity list
- Water:
- Cooking oil: . Source names cooking oil without botanical species or refining details
- Chicken bouillon powder: . Powder maps to the established chicken-bouillon route; full commercial formula is unprovided
- Sugar:
- Light soy sauce: . Soy is confirmed; full product formula and any additional cereal identity remain unresolved
- Red fermented bean curd: . Red variety maps to the general fermented-bean-curd route; soybean identity is confirmed while brine and seasoning formula remain unresolved
- Preserved mustard greens: . Named mustard greens confirm Mustard; brand-specific preserving ingredients remain unresolved
- Garlic:
Origins & food traditions
Wok and Kin supplies the complete Mei Cai Kou Rou preparation selected here, including poaching, skin-frying, marinating, two-hour steaming and inversion. The independent Hakka cuisine reference identifies the preserved-mustard-green version as the common form of kiu nyuk and distinguishes it from the taro version, corroborating the sliced pork belly, preserved greens and dark soy-sugar sauce identity.
Cuisines & regions
- Hakka Cuisine
- Chinese Cuisine
- Taiwanese Hakka CuisineCatalogue link pending review
- Hakka cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.