Pork belly with preserved mustard greens

01 / ABOUT THE DISH

About the dish

Méigāncài kòuròu is a pork dish from Zhejiang, particularly known in areas such as Shaoxing and Ningbo. It consists of thick slices of pork belly steamed with preserved mustard greens called méigāncài, which gives the dish its characteristic aroma and savory-sweet depth. The dish is recognized as a staple of home-style and banquet cooking in southern China, where preserved vegetables are often paired with fatty cuts of meat to achieve a balance of richness and saltiness. The pork belly used for méigāncài kòuròu is typically parboiled, then deep-fried or blanched again to firm the skin and create a golden layer before slicing. The preserved mustard greens are rinsed to remove excess salt, chopped finely, and stir-fried with sugar, soy sauce, Shaoxing wine, and occasionally fermented bean paste to enhance the flavor. The prepared pork slices are layered over the greens, with the skin facing down in a bowl, and the mixture is steamed slowly for one to two hours until the fat becomes soft and the flavors combine. Once cooked, the bowl is inverted onto a plate so the glossy pork skin forms the top layer. The steaming process allows the pork to absorb the savory and slightly sweet aroma of the preserved greens, resulting in a dish that is tender but structured, with a balance of meat, fat, and vegetable texture. Méigāncài kòuròu is served hot as a main dish, often accompanied by plain rice, steamed buns, or other mild sides that offset the richness. It appears frequently at family gatherings, festivals, and restaurant banquets, valued for its deep, mellow flavor and satisfying texture. The dish pairs well with Shaoxing wine, which complements its sweetness and helps cleanse the palate, or with hot green tea, which balances its oiliness. In Zhejiang households, it represents an enduring preference for dishes that integrate preserved ingredients and slow cooking to create harmony between fat, salt, and fragrance.