Braised Pork Belly with Preserved Mustard Greens

Name: Braised Pork Belly with Preserved Mustard Greens
Total time: 180 min
Yield: 4 servings
Cuisine: Jiangsu-Zhejiang
Ingredients: pork belly, skin-on, cut into 4 cm cubes; preserved mustard greens (meicai), rinsed and chopped fine; light soy sauce; Shaoxing wine; rock sugar

梅干菜扣肉 · méi gān cài kòu ròu

家庭快手版 · Home version: This is the slow-simmered, layered version my grandmother in Shaoxing made—no pressure cooker, no shortcuts. She always steamed it overnight in a clay pot buried in warm ash.

My grandmother in Shaoxing kept a crock of meicai under her kitchen stairs, fermented each autumn from local mustard greens. Every winter solstice, she’d braise pork belly with it—layering fat and lean by hand, then steaming until the meat collapsed at the touch of a chopstick.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Comfort Food

Ingredients

pork belly, skin-on, cut into 4 cm cubes带皮五花肉，切4厘米方块🛒 local600 g
preserved mustard greens (meicai), rinsed and chopped fine梅干菜（洗净后切碎）🏮 asian120 g
light soy sauce生抽🏮 asian30 ml
Shaoxing wine绍兴黄酒🏮 asian30 ml
rock sugar冰糖🏮 asian25 g

pork belly, skin-on, cut into 4 cm cubes: Choose belly with even marbling (3:2 fat-to-lean ratio). Avoid pre-sliced 'stir-fry' cuts.

preserved mustard greens (meicai), rinsed and chopped fine: Look for vacuum-packed ‘Shaoxing meicai’ or ‘Zhejiang preserved mustard greens’ in Asian grocers. Substitute dried shiitake soaking liquid if unavailable (see tip).

rock sugar: Do not substitute granulated sugar—it lacks depth and caramelizes too fast.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Blanch pork belly cubes in boiling water with 1 tbsp Shaoxing wine for 3 minutes. Skim foam, then rinse under cold water. Pat dry thoroughly.
焯水去腥，务必擦干
🔍 Look for High heat 3 分钟 · 3 minutes
Visual: 水面浮起灰白泡沫；肉块转为不透明灰白色Foam rises to surface; meat turns opaque gray-white
You know it's right when: 浮沫不再大量涌出Foam stops rising vigorously
2In a wok over medium heat, sear pork cubes on all sides until golden-brown (about 6 minutes total). Remove and set aside.
干煎上色，不放油
🔍 Look for Medium heat 共6分钟 · 6 minutes total
Visual: 表面形成深金色脆壳；渗出细小油珠Deep golden crust forms; small droplets of fat bead on surface
You know it's right when: 翻面时肉块自然脱锅Meat releases easily from pan when flipped
3In same wok, stir-fry chopped meicai over medium-low heat until fragrant and slightly darkened (4–5 minutes). Add light soy sauce, remaining Shaoxing wine, and rock sugar; simmer 1 minute.
煸香梅干菜，激出咸鲜
🔍 Look for Medium-low 4–5 分钟 · 4–5 minutes
Visual: 梅干菜变为橄榄褐色；散发坚果与泥土般醇香Meicai deepens to olive-brown; aroma becomes nutty and earthy
You know it's right when: 梅干菜边缘微微出油Oil begins to separate from meicai
4Return pork to wok. Add just enough hot water to cover ¾ of meat. Bring to gentle simmer, then transfer to a lidded ceramic bowl.
水量勿多，仅浸没3/4
🔍 Look for Medium-low 1 分钟 · 1 minute
Visual: 汤面持续冒细密小泡，非大滚Liquid simmers with steady, tiny bubbles—not rolling boil
You know it's right when: 初见汤面轻柔冒泡First bubbles break surface gently
5Cover bowl tightly with foil or lid. Steam over boiling water for 2.5 hours, checking water level every 45 minutes. Meat should be tender enough to collapse with light pressure.
全程隔水慢蒸，不可省略
🔍 Look for Medium heat 2.5 小时 · 2.5 hours
Visual: 肥肉呈半透明状；肉丝纤维清晰松散Fat renders into translucent layer; meat fibers visibly separate
You know it's right when: 筷子插入拔出毫无阻力Chopstick slides in and out with zero resistance

Tips

· If meicai is too salty, soak 15 minutes in cool water before chopping.
· For authentic texture, serve hot from the steamer — never reheat. The fat must be molten, not congealed.
· Leftovers keep 4 days refrigerated. Reheat only the portion you’ll eat — steam 10 minutes to restore tenderness.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide