Instant Pot Braised Pork with Preserved Mustard Greens (Mei Gan Cai Shao Rou)

There is a specific, earthy aroma that fills a Chinese kitchen when Mei Gan Cai (dried pickled mustard greens) is rehydrating. It’s a scent that instantly transports me back to my family’s kitchen in Sichuan. While the famous Mei Cai Kou Rou (steamed pork belly) often steals the spotlight at banquets, this Mei Gan Cai Shao Rou (梅干菜烧肉) is the rustic, homestyle cousin that my chef parents would make for a comforting family dinner.

In this recipe, I’m using a pressure cooker (or Instant Pot) to cut down the cooking time significantly while ensuring the pork belly becomes buttery soft. The savory, deep umami of the preserved greens permeates the fat of the pork, making it perfectly non-greasy and incredibly fragrant.

Why This Recipe Works

• Pressure Cooker Efficiency: Traditionally, dried vegetable stews require hours of simmering to soften both the meat and the greens. The pressure cooker achieves this texture in just 25-30 minutes.
• The Beer Trick: Instead of just water or rice wine, I use beer in the braising liquid. The enzymes in the beer help tenderize the meat fibers further, and the malty flavor pairs exceptionally well with the fermented greens.
• Two-Step Cooking: We braise under pressure to tenderize, then finish in a wok (or sauté mode) to thicken the sauce. This ensures the sauce glazes the meat rather than leaving it soupy.

What is Mei Gan Cai?

Mei Gan Cai (梅干菜) is a type of dried pickled mustard green originating from the Hakka people but popular across China. It is salted, fermented, and sun-dried. It has a complex flavor profile: salty, slightly sour, chocolatey, and incredibly rich in umami.

Buying Tip: You can find it in Asian grocery stores, usually sold in plastic packets in the dried goods section. Look for packages that appear dark brown (almost black) and relatively clean.

Ingredients

• Pork Belly: 1.1 lbs (500g). You want a slab with nice even layers of fat and meat.
• Mei Gan Cai (Dried Mustard Greens): 1 cup (packed). This needs to be rehydrated. If you have dried bamboo shoots (Sun Gan), you can mix a few in as well, as I did in this batch.
• Ginger: 5 slices.
• Beer: 3.5 fl oz (100ml). Any standard lager works.
• Light Soy Sauce: 2 tbsp. For saltiness and umami.
• Dark Soy Sauce: 3 tbsp (divided). 2 tbsp for the marinade/braise, 1 tbsp for the final color.
• Oyster Sauce: 1 tbsp.
• Sugar: 1 tbsp rock sugar or granulated sugar.
• Salt: To taste (be careful, the greens and sauces are salty).

Recipe Notes Before We Begin

• The “Grit” Factor: The most critical step in this recipe is washing the Mei Gan Cai. These greens are dried in the open air and often contain sand. If you don’t wash them thoroughly, your delicious stew will be gritty.

• Pork Sizing: Do not cut the pork cubes too small. Pork belly shrinks significantly—up to 30-40%—after releasing its fat in the pressure cooker. I recommend 1.5-inch (4cm) cubes .
• Equipment: You will need a pressure cooker (Instant Pot) and a wok or skillet for the final reduction.

Instructions

1. Mise en Place: Prep the Greens and Pork

First, take your Mei Gan Cai (and dried bamboo shoots if using) and soak them in warm water for at least 30 minutes until soft. Expert Tip: Once soaked, rinse them in a large bowl of water, agitating them with your hand, then lift the greens out (don’t pour), leaving the sand at the bottom. Repeat this 3 times until the water is clear. Squeeze them dry.

Cut the pork belly into chunky cubes. Remember, they will shrink!

2. Blanch the Pork (The Cold Water Method)

Place the pork belly cubes and ginger slices in a pot of cold water. Bring it to a boil over high heat. Let it boil for 2-3 minutes until the meat turns pale and grey foam floats to the top. Drain and rinse the pork under warm water. Why do we start with cold water? If you drop raw meat into boiling water, the proteins on the surface seize up immediately, trapping the blood and impurities inside. Starting cold allows the impurities to release slowly as the water heats up, resulting in a cleaner-tasting pork belly .

3. Create the Braising Liquid

In a bowl, combine:

• 2 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Sugar
• A pinch of Salt (The greens are salty, so go easy)
• 100ml Beer

Stir until the foam from the beer settles.

4. Layering the Pressure Cooker

We are using a layering technique to prevent burning and ensure even flavor distribution.

1. Bottom Layer: Spread half of the rehydrated Mei Gan Cai on the bottom of the pressure cooker pot.
2. Middle Layer: Place the blanched pork belly cubes on top of the greens.
3. Sauce: Pour 2/3 of your beer sauce mixture over the meat.
4. Top Layer: Cover the meat with the remaining Mei Gan Cai.
5. Finish: Pour the remaining sauce over the top.

5. Pressure Cook

Close the lid and seal the vent. Set the pressure cooker to High Pressure (or “Meat/Stew” mode) for 25 to 30 minutes.

• Test Kitchen Note: If you like your pork to have a bit of “bite,” 20 minutes is sufficient. For the melt-in-your-mouth texture similar to Braised Pork Belly (Hong Shao Rou), go for 30 minutes.

6. Reduce and Glaze (The Wok Step)

Once the timer is done, perform a quick release (or natural release if you aren’t in a rush). You will notice there is a lot of liquid and oil at the bottom. Transfer everything—pork, greens, and liquid—into a wok or a wide skillet over high heat. Add 1 tablespoon of Dark Soy Sauce for that rich, amber color. Boil rapidly to evaporate the excess liquid. Taste the sauce now. If it’s not salty enough, add a pinch of salt. If it’s too salty, add a little sugar. Stir continuously until the sauce thickens and coats the meat glossy and dark.

Common Troubleshooting & FAQ

Q: Why is my dish gritty/sandy? A: This usually happens if the Mei Gan Cai wasn’t washed enough. The dried leaves have many folds that trap sand. You must soak, agitate, and rinse multiple times before cooking.

Q: Can I use wine instead of beer? A: Yes. Traditionally, Shaoxing Wine is used. I personally prefer beer because it adds a subtle malty sweetness and tenderizes the meat very effectively, but rice wine is a perfect substitute.

Q: My pork belly disappeared! Why are the pieces so small? A: Pork belly is high in fat and water. Under high pressure, the structure collapses as the fat renders out. Always cut your raw cubes about 50% larger than you want the final pieces to be.

Q: Can I make this without a pressure cooker? A: Absolutely. You can simulate the process using a heavy Dutch oven or clay pot. Layer the ingredients the same way, add an extra 1/2 cup of water, and simmer on low heat for 1.5 to 2 hours until the pork is fork-tender.

Serving Suggestions

This dish is a flavor bomb—salty, savory, and rich. It demands a neutral starch to balance it out.

• Steamed White Rice: The absolute best partner. The rice soaks up the pork fat and savory sauce.
• Steamed Buns (Mantou): You can split the buns and stuff them with the meat and greens.
• Greens: Serve with a side of Stir-fried Lettuce with Garlic to cut through the richness.

Food Safety & Storage

• Pork Safety: Ensure the internal temperature of the pork reaches at least 145°F (63°C), though for this braised dish, it will far exceed that to become tender.
• Storage: This dish tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in a microwave or steamer. The pork fat will solidify in the fridge, so ensure it is heated through until the fat is translucent again.

Authoritative References

For guidelines on safe pork cooking temperatures, refer to the USDA Food Safety and Inspection Service.

Instant Pot Braised Pork with Preserved Mustard Greens (Mei Gan Cai Shao Rou)

Lin

A rich, savory Sichuan-style stew featuring melt-in-your-mouth pork belly and umami-packed preserved mustard greens, made easy in a pressure cooker.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Chinese, Sichuan

Servings 4

Calories 450 kcal

Equipment

• 1 Pressure Cooker / Instant Pot
• 1 Wok or large skillet For reducing the sauce

Ingredients

  

• 1.1 lbs pork belly cut into 1.5 inch cubes (500g)
• 1 cup Mei Gan Cai (Dried Mustard Greens) packed, soaked and washed thoroughly
• 5 slices fresh ginger
• 100 ml beer lager or ale
• 2 tbsp light soy sauce
• 3 tbsp dark soy sauce divided use (2 tbsp for sauce, 1 tbsp for color)
• 1 tbsp oyster sauce
• 1 tbsp sugar
• to taste salt

Instructions

 

• Soak the Mei Gan Cai (and bamboo shoots if using) in warm water for 30 minutes. Rinse thoroughly multiple times to remove any sand or grit. Squeeze dry.
  
• Place pork belly cubes and ginger slices in a pot of cold water. Bring to a boil and cook for 2-3 minutes until impurities float to the top. Drain and rinse pork with warm water.
  
• In a small bowl, mix 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, a pinch of salt, and the beer.
  
• Layer the pressure cooker: Spread half the greens on the bottom, place the pork on top, pour 2/3 of the sauce over the meat, cover with the rest of the greens, and pour the remaining sauce on top.
  
• Cook on High Pressure for 25-30 minutes. Perform a quick release or natural release.
  
• Transfer the contents to a wok or skillet over high heat. Add the remaining 1 tbsp of dark soy sauce. Boil rapidly, stirring constantly, until the liquid evaporates and the sauce thickens into a glossy glaze.
• Taste and adjust seasoning with salt or sugar if needed. Serve hot.
  

Notes

Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary based on the fat content of the pork belly used.

Allergen Warning: This dish contains Soy and Wheat (from Soy Sauce). If you are gluten-free, use Tamari instead of Soy Sauce.

Serving Size: 4 servings
Calories: ~450 kcal per serving
Fat: 35g
Protein: 18g
Carbs: 8g

Keyword Braised Pork, Braised Pork with Preserved Mustard Greens, Chinese Preserved Vegetable Recipe, Instant Pot Pork Belly, Mei Gan Cai Shao Rou, Pork Belly, Pressure Cooker Braised Pork