Steamed Pork with Mustard Greens: A Classic Mei Cai Kou Rou from Hakka Cuisine

Steamed pork with mustard greens, also called mei cai kou rou (梅菜扣肉), is a Hakka Chinese main course. It mixes tender pork with mustard greens, soy sauce, and black bean and garlic sauce. The dish uses quick boiling, then stir-frying, then gentle simmering. It is rich, so portion size matters, as pork can add a lot of saturated fat.

This recipe serves four and takes about one hour, including a short marinating time. The method keeps steps simple and uses common kitchen tools like a wok or heavy pan. Mustard greens bring a sharp taste that balances the pork. Cornflour helps the sauce cling to the slices and gives a light glaze.

Use fresh mustard greens with firm leaves. Trim tough stems, as they stay chewy. Slice the pork thin so it cooks fast and stays soft. If you do not use rice wine, use water. Keep black pepper for the end, so its aroma stays clear.

• Mustard greens: 300 g (about 10.5 oz)
• Cornflour (cornstarch): 1 tsp (about 3 g)
• Cold water (for slurry): 1 tsp (5 ml)
• Sugar: 1/2 tsp (about 2 g)
• Light soy sauce: 2 tsp (10 ml)
• Rice wine (or water): 1 tsp (5 ml)
• Pork tenderloin: 340 g (3/4 lb)
• Vegetable oil: 2 tbsp (30 ml)
• Black bean and garlic sauce: 2 tbsp (about 30 g)
• Water (for simmering): 2 tbsp (30 ml), plus more if needed
• Freshly ground black pepper: to taste

Choose a wide pan so the pork and greens sit in a thin layer. That helps even heat and quick cooking. A wok works well, but a heavy frying pan is fine. Keep a colander ready for draining, and use a bowl for the marinade so the pork coats well.

• Large pot for boiling
• Colander or strainer
• Medium mixing bowl
• Wok or large heavy frying pan
• Knife and chopping board
• Measuring spoons

Prep the mustard greens

Wash the mustard greens well and remove any grit. Discard tough stems and keep tender parts. Bring a large pot of water to a rolling boil. Add the greens and cook for two minutes. This step softens them and lowers harsh bitterness, while keeping a bright taste.

Drain the greens at once and rinse with cold water. This stops cooking and helps keep colour and bite. Drain again well, as extra water can thin the sauce. Cut the greens into long diagonal strips. Keep the strips fairly even, so they warm through at the same time.

Marinate the pork

In a medium bowl, mix cornflour with one teaspoon of cold water to make a smooth slurry. Stir in sugar, light soy sauce, and rice wine or water. Cut pork tenderloin into thin slices, then add them to the bowl. Marinate for about 20 minutes and stir now and then.

Thin slices are key for this Chinese pork recipe. They cook in minutes and stay tender. Cornflour and soy sauce form a light coating that thickens as it heats. Sugar helps balance the salt from soy and black bean sauce. Keep the bowl covered if your kitchen is warm.

Cook the black bean base

Heat the vegetable oil in a preheated wok or heavy pan over medium heat. Add the black bean and garlic sauce. Stir-fry for one minute to warm it and release its smell. Keep the heat steady, as high heat can scorch the garlic and make the sauce taste bitter.

Stir-fry the pork

Add the marinated pork to the pan. Stir-fry for about two minutes, moving slices so they do not stick. The pork should turn pale on the outside, but it does not need to brown. This short stir-fry sets the coating and starts the sauce, before the gentle simmer finishes cooking.

Simmer with mustard greens

Add the mustard greens and two tablespoons of water. Mix well so the sauce coats the greens and pork. Simmer gently for four to five minutes, until pork is cooked through and greens are tender. If the pan looks dry, add a small splash of water, then stir and keep simmering.

Finish with freshly ground black pepper to taste, then serve. This dish suits steamed rice and simple sides, as the flavours are bold. Because it is a pork main course with a rich sauce, keep portions sensible. Serve straight from the pan while the greens still hold their shape.

Nutritional values (approximate, per serving)

Values vary with the exact pork cut, brand of black bean sauce, and oil absorbed during cooking. These figures are estimates for one of four servings, based on the ingredient amounts listed. Use them as a guide when planning meals, especially if you watch saturated fat or sodium.

Step-by-step procedure

Follow these steps in order so the greens stay fresh and the pork stays tender. Keep heat at medium for stir-frying, then lower it to a gentle simmer. Stir often enough to stop sticking, but not so much that the pork breaks. Taste only at the end, as sauces vary in salt.

1. Wash mustard greens and discard tough stems.
2. Boil a large pot of water, add greens, and cook for 2 minutes.
3. Drain and rinse with cold water. Drain again, then cut into long diagonal strips.
4. Mix cornflour with 1 tsp cold water. Stir in sugar, soy sauce, and rice wine or water.
5. Slice pork thin, add to the bowl, and marinate for about 20 minutes, stirring at times.
6. Heat oil in a preheated wok or heavy pan over medium heat.
7. Add black bean and garlic sauce and stir-fry for 1 minute.
8. Add pork and stir-fry for 2 minutes.
9. Add mustard greens and 2 tbsp water. Mix well and simmer 4–5 minutes.
10. Season with black pepper and serve.