MEIGAN BRAISED PORK | 梅乾菜燒肉

Meigan braised pork is a dish made with "Mei Gan Cai" (梅乾菜 MéiGānCài), mustard
green that's salted, fermented, and sundried. MeiGan braised pork is a classic
Hakka dish, it's delicious with rice, between bao buns(刈包), or over a bowl of
hearty noodles. There's so much flavor in MeiGanCai, this dish doesn't need much
to taste AMAZING.

Servings: 4 people

Author: Choochoo-ca-Chew

Prep Time
7 minutes

Cook Time
1 hour

Course:

Pork Main Dish

Cuisine:

Chinese Taiwanese Asian

Keywords:

easy Ground Pork MeiGanCai 梅乾菜

🧂 Ingredients

4 TBsp Soy Sauce
1 TBsp Chinese Rice Wine

Replace with vodka
1 ½ TBsp Sugar
2 TBsp Oil
1 lb Pork Belly

or Pork butt/shoulder roast
1 C MeiGanCai 梅乾菜
3 Cloves Garlic

Minced
1 Star Anise

Instructions

1 Take Mei Gan Cai out of the package, soak in water, rinse, clean, repeat. Get
rid of any sand that might be stuck in it from sun-drying. Drain, chop into 1"
piece(or smaller) then set aside.
2 Cut pork into 3" x 2" pieces, about ½" thick. Marinade in 4TBsp soy sauce.
3 Heat up 2TBsp oil in a pot on medium-high heat. Sear the pork slices until they
change color, remove pork from the pot.
4 Add 1½TBsp sugar to the same hot pot until it turns slightly golden, pour the
leftover soy sauce from pork marinade, 1TBsp Chinese rice wine, minced garlic,
star anise, Mei Gan Cai, and pork into the pot. Pour enough water to cover the
pork and 1" over.
5 Bring the pot to a boil, then reduce the heat to low. Cook on low heat for about
30 minutes, or until the meat is tender & falls apart. Add more water to the pot
if the stew is drying out too fast.
6 The braising part of the cooking can also be done in a pressure cooker.
7 Add a bit more soy sauce or salt to taste before serving.