Photograph of the finished Meigan cai pork

China · Ba chỉ xào cải muối khô Thiệu Hưng

Meigan cai pork

35 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.2 kg
  • Photograph of Dried pickled mustard greens, sliced Dried pickled mustard greens, sliced 320 g
  • Photograph of Shaoxing Wine Shaoxing Wine 120 ml
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Sugar Sugar 72 g
  • Photograph of Chilli Chilli 12
  • Photograph of Ginger Ginger 100 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak the dried pickled mustard greens for 30 minutes, then rinse four times to remove all the sand and squeeze out the excess water.
  2. 2 Squeeze out all the excess water until no more droplets remain; if the cabbage is still wet, it won't be dry enough to be stir-fried in the pan.
  3. 3 Slice the pork belly into thin slices (3 mm thick) and fry them in a dry pan until the fat renders out.
  4. 4 Sauté the pickled mustard greens in the rendered fat for 8 minutes until they absorb the oil and become fragrant.
  5. 5 This stir-fried version is dry and crispy, unlike the steamed version which is soft, mushy, and watery.
  6. 6 Season with rice wine, soy sauce, and sugar, then stir quickly with chili and green onions before turning off the heat.
Start cooking