Steamed Pork With Mustard Greens
Steamed pork with mustard greens (梅菜扣肉, pinyin: Méicàikòuròu) or mei cai kou rou is a Chinese dish from the Hakka people. It is very popular and tasty but contains a lot of saturated fat.
Ingredients
- About 10.5 ounces mustard greens
- 1 tsp cornstarch combined with 1 tsp cold water
- ½ tsp sugar
- 2 tsp light soy sauce
- 1 tsp rice wine or water
- ¾ pound pork tenderloin
- 2 tbsp vegetable oil
- 2 tbsp black bean and garlic sauce
- About 2 tbsp water
- Freshly ground black pepper
Ingredients for 4 servings (735 g) · the original recipe
Method
- 1
Wash greens and discard tough stems.
- 2
Bring a large pot of water to a boil, add greens, and cook for 2 minutes.
Stovetop - 3
Drain greens and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips.
- 4
In a medium bowl, combine cornstarch and water. Stir in sugar, soy sauce and rice wine. Cut pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally.
- 5
Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry for 1 minute.
Stovetop - 6
Add pork and stir-fry for 2 minutes.
Stovetop - 7
Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender.
Stovetop - 8
Season with pepper and serve.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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