Braised Pork With Mei Cai 梅菜东坡肉

Braised pork with preserved mustard greens (mei cai) is a classic Chinese dish featuring pork belly slow-braised until tender, rich, and melt-in-the-mouth. The pork is first caramelised or lightly seared, then simmered for hours with soy sauce, sugar, and aromatics. Dried preserved mustard greens are added, absorbing the rich sauce while releasing a deep, earthy savoury flavour. The result is a perfect balance of fatty, sweet, and salty notes, with the mei cai cutting through the richness of the pork, making it deeply satisfying and aromatic.

梅菜东坡肉以五花肉慢火红烧至软糯入味，入口即化为特色。先将五花肉稍作煎香或上色，再以酱油、糖及香料长时间炖煮，使肉质充分吸收酱汁的咸甜香气。梅菜干在烹煮过程中吸收肉汁精华，同时释放独特的咸香与清香，平衡五花肉的油腻感。整道菜肥而不腻、酱香浓郁，是经典的传统中式红烧料理。