Mei Cai Kou Rou is one of the Hakka people’s signature dishes. It is a steamed succulent pork belly dish with preserved mustard vegetables.
Succulent Braised Pork Belly to perfection! Often we heard of Mei Cai Kou Rou, but there is the Zhejiang style where the pork belly is braised instead!
Dong Po Pork is braised pork belly delivers an amazing succulent piece of pork belly to your palate. Here is the authentic Chinese Dong Po Pork Recipe!
Pork Belly slices with mashed garlic is a Sichuan appetizer, where the garlic is mashed into a sauce then pair with thin pork belly slices, a perfect combo!
Here is another way to use Yu Xiang Sauce to cook Yu Xiang Rou Si, which means Yu Xiang Pork Strips, consist of bamboo shoots, chili, and pork strips.
Twice Cooked Pork is a Sichuanese stir-fried pork belly where the pork is first balanced then stir-fried over the work, hence its name twice cooked pork.