Comments on: Mei Cai Kou Rou (Steamed Pork Belly/梅菜扣肉)

By: Wei Guo

Wei Guo — Mon, 15 Jun 2026 11:24:42 +0000

In reply to Vinny Chin. Thank you! If you’d like to add taro, there’s no need to pre-cook it. Simply slice it and layer it with the pork belly before steaming. It will cook through and absorb all the delicious flavors from the sauce and pork.

By: Vinny Chin

Vinny Chin — Sat, 13 Jun 2026 14:47:49 +0000

Have eaten this many times growing up but always only in restaurants because it is messy & time consuming to make at home. This no-fry recipe solves the messy frying issue so I have to try it for next special meal!
Some versions I’ve had alternate slices of taro in between pork belly. If I do that, does the taro need to be pre-cooked?
Thank you for the recipe!

By: Wei Guo

Wei Guo — Wed, 04 Mar 2026 16:06:29 +0000

In reply to James. Thank you for sharing this lovely story, James. I’m so glad the recipe worked well for your New Year gathering. It’s wonderful that the flavors brought back such special memories

By: James

James — Mon, 23 Feb 2026 19:58:15 +0000

Thank you for the recipe. I was looking for something different to share with friends as part of a New Year. I had to make a few substitutions because I have to follow a gluten free diet and some things are hard to come by in Southwest rural France but your recipe was very clear to follow. The only disappointment I had was that the dish was so popular that I didn’t have any leftovers for dinner the following night. The flavours brought back fond memories of my very first new year banquet with my Chinese friends 40 years ago.

By: Wei Guo

Wei Guo — Thu, 09 May 2024 06:33:14 +0000

In reply to Lulu. Happy to hear you enjoyed the dish, Lulu! You can add the leftover Mei Cai to any stir-fried vegetables. Or, make Red Braised Pork Belly with it (slightly reduce the quantity of other salty ingredients). Hope this helps!

By: Lulu

Lulu — Wed, 08 May 2024 01:13:28 +0000

A lot of work but so delicious! I made the mistake of buying chopped mei gan cai so I couldn’t squeeze it dry (and also should’ve soaked it a second time). Anyways i ended up with a excess sauce and mei cai leftover – any suggestions for how to put them to good use?

By: Wei Guo

Wei Guo — Thu, 16 Nov 2023 06:28:09 +0000

In reply to Jacen. That's wonderful to hear Jacen! I totally understand why you have cooked it multiple times. It's just irresistible, right?

By: Jacen

Jacen — Wed, 15 Nov 2023 23:16:03 +0000

This recipe is absolutely amazing. I make it far more often than I should, most likely.

By: Wei Guo

Wei Guo — Tue, 17 Jan 2023 19:38:20 +0000

In reply to Christopher Peach. Wish you a fun time making Mei Cai Kou Rou!

By: Christopher Peach

Christopher Peach — Sun, 15 Jan 2023 14:14:21 +0000

thank you so much for this, i used to eat this very often when i worked in beijing, i cant wait to make it.