{"id":24981,"date":"2023-01-12T18:32:46","date_gmt":"2023-01-12T18:32:46","guid":{"rendered":"https:\/\/redhousespice.com\/?p=24981"},"modified":"2023-01-12T18:31:55","modified_gmt":"2023-01-12T18:31:55","slug":"mei-cai-kou-rou","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/mei-cai-kou-rou\/","title":{"rendered":"Mei Cai Kou Rou (Steamed Pork Belly\/\u6885\u83dc\u6263\u8089)"},"content":{"rendered":"\n

Melt-in-the-mouth pork belly steamed over richly flavored preserved mustard, Mei Cai Kou Rou makes a centerpiece for any celebratory Chinese meal.<\/em><\/p>\n\n\n\n

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From Red Cooked Pork Belly<\/a> and Hunan Pork Stir-fry<\/a> to Sichuan Twice-cooked Pork Belly<\/a>, Chinese people’s appreciation for pork belly is obvious. Today’s recipe, Mei Cai Kou Rou<\/strong> (aka steamed pork belly with preserved mustard), shows you yet another way to cook this delicious ingredient.<\/p>\n\n\n

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