- Wash and drain mei cai 6 to 7 times to rid off sand and dirt
- Fill a pot with cold water and place pork belly in it. Add 2 slices of ginger and add it into the pot with star anise. Bring it to a boil before reducing to simmer for another 35 minutes. Remove the pork belly and place it on a plate.
- Add a tablespoon of oil in a wok and heat up in medium heat. Place the pork belly into the wok to pan-fry on one side until it is brown before flipping to the other achieving the same effect.
- Add a teaspoon of dark soy sauce before adding a tablespoon of water. Coat the pork in the mixture before turning off the stove to let it cool off in the wok. Place pork belly onto a chopping board and cut it into slices
- Add a tablespoon of oil and some lump sugar into the wok until sugar is browned. Add some minced ginger and stir for 30 seconds before adding mei cai in.
- Stir for 2 minutes and add in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of shao xing wine and 150ml of chicken broth. Boil before turning off the heat.
- Place sliced pork belly in a bowl and lay the mei cai over it. Steam for 1 hour.
- Drain the gravy from the bowl into a separate bowl. Add corn flour to thicken it to the desired texture. Pour the gravy back in. Ganish with spring onions.
You now have yourself a savoury bowl of Mei Cai Kou Rou. Grab a bowl of rice and start enjoying the rich flavours of this famous dish.
