Mei Cai Recipe (梅菜), Preserved Mustard Green

Published on February 21, 2014 | By Foodclappers |

- Prep Time
- 360 Minutes
- Cook Time
- 130 Minutes
- Difficulty Level

To cook mei cai or preserved mustard green for the family to enjoy is quite easy. So, surprise them with this “looks complex to cook” dish. Mei cai is great as a side dish especially with porridge. This is a traditional East Asian favourite. Lovers of Taiwanese porridge should try this recipe.

Recipe contributed by:

Mdm Teo C.L. of
Telok Kurau

Recipe Rating

(4.3 /5)
(7 Rating)

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Ingredients

1kg Mei Cai (salty type) 梅菜 Note: Cut approximate 2 cm
½ kg of 3 layered meat (三层肉) OR half meat, half fat (五花肉) Note: Cut approximate 2 cm thick
1 teaspoon of salt to wash the meat
2 tablespoon of oil
8 cloves of garlic
4 tablespoon black soy sauce
750ml water

Instructions

1. To clear away the salt and sand in the mei cai, 1st soak - 3 hours. Then, wash it and soak 2nd time – 2 hours and then rinse it and soak 3rd time – 1 hour.
2. Use salt to rub on the meat and wash it off.
3. Fry the garlic with 2 tablespoon oil till fragrant or golden colour.
4. Fry the meat together with the garlic till the meat change colour.
5. Add black soy sauce and fry for about 5 mins.
6. Put in the mei cai and fry for about 5 mins.
7. Transfer to slow cooker, add water and let it simmer for at least 2 hours or the longer the better.