Mei Cai, or sweet-preserved mustard vegetable, is a fragrant pickled vegetable commonly used in Chinese cuisine. Steamed Mei Cai with Pork Belly (梅菜扣肉) is a signature Hakka dish and is tedious to prepare. The original recipe requires an immense amount of time and effort to achieve a succulent, soft and luscious texture.
The sweetness of the pork belly and the crunchy texture of the pickled vegetables complement each other perfectly. With Pin Si’s modern technology, this delicious dish can now be prepared at your regular family gathering, or be shared around at a party you are organising.
After thawing, steam for 8 minutes