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

Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. According to wikipedia, Hakkas are Han Chinese people whose ancestral homes are mainly in the hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou. My grandparents were from Meixian formerly known as Meihsien, a district of Meizhou City, in northeastern Guangdong Province, China. What about yours?

Refer to the ingredient list below or go to our website here for your easy reference.

We would like to give special thanks to La Gourmet & Greenpan for letting us try out their high quality wok & pans in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Instagram www.instagram/spicenpans

Chat with us!

Thanks for watching! See you soon.

on behalf of Spice N’ Pans

Serves 6 – 8 pax

Ingredients for pork belly blanching step
420g of pork belly
1 thumb size ginger – sliced
1 teaspoon of white peppercorn
1.5 teaspoons of salt
1 piece of cinnamon bark
1 piece of bay
2 pieces of star anise
1/2 teaspoon of cloves

Marinade ingredients
2 tablespoons of oyster sauce
2 tablespoons of low sodium light soy sauce
1.5 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine)
1 teaspoon of sugar
1 tablespoon of sesame oil
1/2 cup of water

Other ingredients
3 – 4 cloves of garlic
300g of mei cai / preserved vegetables
1 tablespoon of dark soy sauce (to marinate cooked pork)
Cornstarch solution (as sauce thickener)

Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan:
Cooking oil:
Cast Iron Wok:
Oyster Sauce:
Peanut oil:
Dark soy sauce:
Cinnamon bark:
White peppercorn:
Bay leaf:
Star anise:
Light soy sauce:
Sesame Oil:
Shaoxing wine aka Chinese cooking wine:
Preserved Veg (Mei Cai)

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

MUST-TRY YUMMY Thai Shrimp (Prawn) Cakes


Thai Steamed Fish with Garlic & Lime 酸辣泰式蒸鱼

Homemade Tom Yum Goong | Tom yum soup 泰式酸辣汤

Spice N’ Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Video Rating: / 5


  1. Hi for the Mei Chye can i use the bottle one ready to eat one

  2. Scarlet Landar

    Hello! I will try to make this recipe tonite,but i only have salted muichoy.can i still use it?

  3. Erensiana Bili

    That's very interesting. Thanks for ur recipe

  4. You are my inspiration for preparing dinner for my family. Your videos are easy to follow. 🙂

  5. yummy

  6. 👍🏼👍🏼👍🏼👍🏼

  7. keep it up mate! love your vids

  8. The doggy is so cute.

  9. look at that fat. so hungry

    i have pommeranian but it was died 5 year ago. sadly

  10. I love this dish, but your pets stole the show!

  11. Azra Tabitha

    Hii puppy 😍😍😍
    Its So Cutee So Adorable ..
    Just Like My Yorkshire Terries (Jake)n Shih Tzu Puppy (Rosie (😍
    Pardon Me Sir This Food Can I Simmer Than Steaming ??
    Thanks For You Feedback 😀

  12. Hi.. the mei chye u using are the saltish ones or sweet ones?

  13. Michelle Alvisse

    By the way Coco is beautiful.

  14. Michelle Alvisse

    That looks tasty !Thank you for sharing this yummy dish 👌👍👍

  15. Your pommie has one big eye and one small eye? 😉

  16. Jorrel Leong

    Haloo Roland, any plans dishing up some recipes from Amoy, my family's long lost ancestors were from that province.

  17. Lordy. Recreated your duck recipe. Amazing. The pork belly and preserved vegetables looks delicious. Question, where would I find preserved vegetables? Are they frozen? Have you tried arrow root as a thickener yet btw?

  18. Lee Yong Min

    👏👏 😋 🐕😍

  19. Roland, you have done it again. A very methodical presentation and your step-by-step illustration makes this dish something not too difficult to try at home. Just hope I can find the correct brand of Mui Choy here in Singapore

  20. Erika Groote

    delicious. .. we don't have preserved vegetables here though.