This Hakka Pork Belly with Preserved Mustard (Mei Cai Kou Rou in Chinese) rounds up our Chinese New Year recipe series for 2023. Mei Cai Kou Rou is a Hakka specialty dish. Due of the difficulty involved in making it, this dish is usually reserved for rare occasions like Chinese New Year. Although we have made two other videos to show you how to quickly make alternative variations of this dish at home, we decided to make it the traditional way to give you a choice and let you decide which method you want to use. Personally, I would recommend this method for Chinese New Year or special occasions since not only does the dish taste better, but it also looks better. To achieve the melt-in-your-mouth texture, you’ll need to steam the pork belly over the stove for a lengthy period, so try putting it in a pressure cooker to shorten the cooking time.

Other similar recipes:
Simplified Recipe: Chinese Pork Belly w/ Preserved Vegetables (Mei Cai) 梅菜扣肉 Mui Choy Pork

Simplified Recipe: Chinese Pork Belly w/ Preserved Vegetables (Mei Cai) 梅菜扣肉 Mui Choy Pork

For your information, Hakka translates literally to “guest families” in Chinese. My father is Hakka and my mother is Hokkien, so I’m half Hakka. My grandparents and other relatives left Meixian, Guangdong when they were young and settled in various places around the world. Some of them moved to Canada and Mauritus, but my grandparents settled down and raised a family in Singapore. We are a Han Chinese subgroup that is not named after a specific area or province of China, as are other Han Chinese subgroups. Our forefathers are Northern Chinese who fled the area during the Qin dynasty due to social turmoil and sought refuge in Cantonese provinces such as Guangdong and Guangxi, hence the original meaning of Hakka implies that they are guests staying in these provinces.

Happy cooking!

Jamie Woon signing off…

See the ingredient list below for your easy reference.

Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!

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Melt-in-Your-Mouth Chinese Pork Belly with Preserved Mustard 梅菜扣肉 Hakka Mei Cai Kou Rou Recipe
Ingredients:
Serves 4 – 6 pax
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Poached pork belly
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600g (21.16 oz) pork belly
1 thumb-sized young ginger
2 tablespoons Chinese rice wine

After you have poked holes into the pork belly skin, coat it with premium dark soy sauce before frying it.

Marinated pork belly
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1.5 tablespoons oyster sauce
1.5 tablespoons light soy sauce
2 tablespoons premium dark soy sauce
1 teaspoon five spice powder
1 teaspoon sugar
125ml (4.23 fl oz) water
A few dashes of white pepper

Stir fried preserved vegetables
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1 pinkie-sized cinnamon bark
1 star anise
300g sweet preserved mustard (mei cai)
4 cloves garlic
4 slices young ginger
0.5 teaspoon sugar
1 tablespoon light soy sauce

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Don’t know where to get the ingredients or don’t know how they look like? See the links below.
Oyster sauce
Light soy sauce
Dark soy sauce
Five spice powder

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Residing in Singapore? Get the cooking tools that we used in our videos:
La Gourmet Multicooker / Pressure Cooker

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If you like this recipe, you might like these too:

Picture Perfect CNY Recipe! Steamed Stuffed Luffa 清蒸酿丝瓜 Chinese New Year Reunion Dinner Recipe

The Easiest CNY Dish! Braised Herbal Chicken w/ Seafood 海鲜药材鸡 Knorr Chinese Reunion Dinner Recipe

Super Easy & Tender Braised Pork w/ Mushrooms 香菇焖猪蹄 Chinese Pressure Cooker Pig Trotter Recipe

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