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Mei Cai Kou Rou

Saturday, May 9, 2009




















I have always like Mei Cai Kou Rou. But i hardly have the chance to eat it as it’s only sold in the economic stall at the coffee shop, which  i don’t patronise. It is quite hilarious to buy “homecook” food when i can cook it myself, plus they are  expensive and may not taste good.

So, like everything else, i decided to surf the net (again) to find the best recipe. I found one which is quite simple at Wery Nice . After cooking it for the first time, i make some changes to the recipe to suit my tastebud. Here’s the revised recipe.


Mei Cai Kou Rou

(adapt from Wery Nice)



 500 g               pork belly

1 pkt                  salty mei cai xin

5 clove              garlic

1 tbsp                dark soy sauce

4 tbsp                light soy sauce

1 tbsp                fish sauce

2 tbsp                sugar

400 ml             water

2 tbsp                cooking oil



1.     Soak mei cai for 6 hrs, rinsing and changing the water every 2 hrs.

2.     Wash mei cai to get rid of sand, squeeze dry. Cut mei cai into desired length.

3.     Microwave mei cai about 2 times, each time 2 minutes, until fragrant.

4.     Rinse pork belly and drain dry. Cut into desired length and thickness.

5.     Remove skin of garlic, chop into small pieces.

6.     Heat oil in work. Add garlic to sauté till fragrant.

7.     Add pork and sauté 2 minutes, add fish sauce, sugar, dark and light soy sauce

         and stir around until slight burning smell.

8.     Add mei cai and water and mix well.

9.     Bring to boil and lower heat to simmer 11/2 hr, adding more water if necessary.

10.   Remove from heat and serve.

One Comment leave one →
  1. Friday, June 5, 2009 4:16 pm

    That is what i call art of cooking, there is not only one way to cook the same thing. You did very well in adapting. cheers and thanks for visiting my site too.

    your photo looks like there is lots of gravy, I usually allow it to dry up a little more.

    Stanley from

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