Mei Cai Kou Rou

    Mei cai can be very salty, which is why we don't add a lot of it. But it's what makes this dish tasty!


    North Region, Singapore
    5 people made this


    • 4 leaves mei cai
    • 4 cloves garlic, smashed
    • 400g pork belly, cut into smaller pieces
    • 3 tbsp dark soy sauce
    • ½ cup water
    • 1.5 tbsp sugar


    1. Soak the mei cai in water for 2 hours and wash it twice. Boil it for 20 mins to remove saltiness. Cut into smaller strips.
    2. Fry the garlic and pork belly in a wok under medium heat until fragrant.
    3. Put in the mei cai, dark soy sauce and water and mix well. Allow it to boil under low heat.
    4. Once it has boiled, add sugar and stir until lit has dissolved. Serve.

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