This Special Ingredient Makes The Best Chinese Pork Belly Recipe

[@johnford7847]

Sounds delicious! Thank you for including information about storing the dish. I've been cooking in an iron wok for about 50 years. I just bought yours because of the handle. Excellent tool, well worth the money. Thank you.

[@yukonbikerguy]

Thank you for all of your awesome recipes. I bought one of your woks on an old SKU with the wooden lid a couple years ago and it is the best wok I have ever owned. I recommend it to anyone looking for a good wok. Best tool in my kitchen!

[@SoupedUpRecipes]

Thank you so much.

[@scoutfinch7727]

Same here. I love my wok from Souped Up recipes!!

[@god-of-gamblers]

yes, please, more Meigancai recipe. i still have 3oz. left! this came out soooooooooo good! thanks again.

[@diva555sg]

I made braised cola pork belly y'day. With the leftover sauce I added 1/4 bottles of blackbean from canned dace + pickled mustard. It was my no waste porridge. Yummy!

[@dansaikyo6664]

I'd love to see more recipes using meigancai! Especially things that I could adapt to vegetarian since my partner's vegetarian but really loves mustards.

[@rszatmari]

Thanks again Mandy. In Seattle, I'm lucky to have pretty excellent Asian groceries: Chinese, Vietnamese, Korean (Hmart), Japanese (Uwajimaya) and even a small family-run Thai grocery north of Seattle! With these, you and other wonderful channels like Seonkyoung Longest, I am a lucky lucky man!

[@akahanek2246]

One of my favorites! My late mother used to make this for us.

[@cuewizchris]

This is a fantastic tasting recipe. Thank you for the idea of using it as a rice bowl topping - I prepared eight servings (using 4 pounds of pork pelly and 200g Meigancai) and put them in the freezer, so now I can look forward to a couple of great meals for home office lunch breaks.

[@olyman63]

Amazing show thank you Mandy. I love my Wok I got from you. Love the new lid for it.

[@barber0611]

still loving my wok after 6 years!

[@KevinW.Jenner]

You're selling the upgraded lid! Love it's design, the window & handle. I'm gonna be buying from Souped Up Recipes soon! Always good to drop by your store & see what different things are listed. Good to know, Mandy; & loving the reheatable pork belly. Another summer no-cooking solution. 😀

[@SoupedUpRecipes]

Awesome! Thank you!

[@susieangelo6410]

Hi Mandy, thanks for another wonderful keepsake recipe to secure in my recipe file to pass down to the next generation in my family. Have a great day! ♥

[@chihuahuasrule1175]

Thanks for introducing us to this new ingredient. I wonder if you could make more recipes with this ingredient?

[@mariakern6793]

thank you) yes, please more recipes with Meigancai , it looks like it is a pickled dried product that you can hold outside fridge, so you can buy in advance and cook when necessary, right?

[@SoupedUpRecipes]

Yes, that is correct.

[@PhrenicosmicOntogeny]

This looks so unbelievably good. I'll have to try it sometime.

[@spaideman7850]

carbon steel wok is not for everyone, it is for chef who need to impress the customers with the 'wok hey', but home housewives will find it cumbersome because you have to oil it everytime u had use it and it generates tons of smoke(wok hey)

[@michaelwesterland1853]

Mandi, i ordered your wok the first day you announced it, and even after near-constant use since then it still looks and works as good as it did when i first unboxed and seasoned it. It's changed the way i cook and is the most useful tool in my kitchen ... and your recipes have always got me trying something new! To anyone not sure about buying Mandi's wok, i say go ahead and give it a try. It's light weight but very strong, easy to clean, and as far as i can tell will last a long, long time so it's a good choice for anybody's kitchen! Now to start thinking about pork belly ... 🐖

[@SoupedUpRecipes]

Thank you so much for the support. I am happy to know you like the wok.

[@kookverslaving]

Would definitely love to hear more recipes using mei gan cai

[@lornebelanger9111]

Hi Mandy I just purchased your wok. It’s great! Thank you!❤

[@SoupedUpRecipes]

Wonderful! enjoy using it.

[@theobediahproject1567]

❤❤❤ I bought two of your woks and I love it

[@SgtRocko]

I will - no, SHALL - be making this within the week!!! WOW, looks fantastic! Dried Mustard Greens are a favourite of mine. I'm also a big fan of lump sugar - if you have an Asian market near you, GET SOME. It TRULY makes a difference!!! (We use it for SO much - from making a home-made version of Umeshu, to even making fried sweet Plantains). I LOVE YOUR VIDS!!!!!

[@erwin5139]

Great meal looks good

[@scoutfinch7727]

I LOVE to watch you eat! Man, I just want to pull up a chair and join you in a plate of good Chinese cooking! Love ya Mandy!

[@nereida116]

Looks delicious!

[@victorbenner539]

I'm curious how I could use these ingredients to bbq pork shoulder to make pulled pork. I'm thinking this flavor profile would be very nice and a great change from traditional bbq. Hmmm 🤔, something to consider for the smoker. Mandy have a great day 🌤 😀.

[@paulhowes5094]

I bought my hand hammered carbon steel wok at a tag sale I believe it was in the late 1980s or early 1990s. I use it probably almost 100 times a year. I really like your new stainless steel lid for the wok with a window. That seems to me to be a great design feature.

[@Pinay322]

That’s looks delicious thank you for the recipe

[@davidchan4443]

Mandy, I am a fervent follower of your recipes. Thank you. FYI. There isn’t a link to print your recipe. Kindly include it. Thanks.

[@SoupedUpRecipes]

I just checked. The link works. You have to click the "show more" and then you will see the link. Anyway, I copy it and here it is - curatedkitchenware.com/blogs/soupeduprecipes/meigancai-makes-the-best-chinese-braised-pork-belly

[@lindaang7814]

Mandy, is Suimi Yacai are the same with Mei gan cai?

[@jeffemiller1470]

More Magon tie recipes please!! Love You Mandy

[@lumesl]

Do you know how to dehydrate mushrooms Mandy? I’m currently doing it using a fan, but I’m not sure if it’s right, it’s different from store bought I want the same thing

[@TravelHungryForLife]

Awesome share and channel here See you soon keep up the good work 🤗🤗👍🏻👍🏻

[@abbaddon6667]

hi there Mandy... Is meiganchai the same as what we Cantonese call "Mooi Choii" ??

[@SoupedUpRecipes]

They are different but can be interchanged in recipes. Meigancai can be made with many types of vegetables and it is popular in many areas in China. Mooi Choii is made with a certern type of vegetables called meicai in local dialect, and are usually produced in Meizhou, Guangdong, China. To be honest, they are so alike that many Chinese people can't even tell the difference.

[@-RONNIE]

Thanks for the video

[@sarakatharina2928]

Mandy once you had written die ingredients on the screen, you recently stopped doing that. Would you consider to do that again? It was very helpful for me

[@misuseofyou]

They are written

[@eat_things]

I know this is annoying. But I've recently come to understand that this is for future proofing. If the recipe is onscreen, it's very hard to refine it at a later date or make changes to it. Say for example if an ingredient became unavailable and a substituent had to be used. Or if a slightly better ratio was discovered. The recipe is still in the video description though so you can take from there. At least she's not doing it for revenue purposes where you're forced to go to a website to increase traffic and maybe click on ads.

[@SoupedUpRecipes]

Check the description. The measurement and recipe is written in the description.

[@sarakatharina2928]

@@SoupedUpRecipes yes it's not what I meant :-) up until a few weeks/months ago you wrote the words in English and Mandarin, splitted up.

[@TheRealWattLife]

Yeah alot of these channels do this but don't add any text.

[@LGH666]

Yibin YaCai same or different, have a few pouches in the pantry?

[@SoupedUpRecipes]

They are different. Yibin Yacai is wet. Meigancai is dry. The prepping method is different. Yibing Yacai can be enjoyed or cooked directly out of the package. Meigancai has to be soaked first before cooking. You can't eat meigancai directly out of the package.

[@LGH666]

@@SoupedUpRecipes Thanks, I guess I will skip the wash/hydrate steps and see what happens using the Yacai straight out of the package.

[@LGH666]

Had some other things to order on Amazon so I added some Meigancai. I will make both and see what happens.

[@glory17tex]

What's the name of this dish? I've always love this braised pork belly dish. So glad that now I have the recipe from you! 👍👍👍

[@SoupedUpRecipes]

梅干菜烧肉（Meigancai Braised Pork Belly Recipe）

[@kyuutatsu]

This looks so delicious

[@maeverlylilith9295]

A great recipe❣️ Thanks muchly. My apologies. I tried following the link for the dried greens, but it isn’t showing. Have I done something wrong?

[@SoupedUpRecipes]

Here is the link - curatedkitchenware.com/products/preserved-mustard-greens-dried-mustard-leaf

[@maeverlylilith9295]

@@SoupedUpRecipes Mandy, thank you so much!

[@howardbellamy6301]

Mandy, I am in Houston Texas. I know you asked me what country was I in which is USA,but I just wanted to give a shout out to you from Houston Texas. Now can you help me find my Wok?

[@viviananderson4807]

Thank you!

[@olyman63]

Like 12 for the show Hi Mandy good day to you.

[@yummyyummytesty]

Wow.. from Bangladesh ❤

[@AleksandarAlexMesicki]

Absolute perfection like every time! Thank you Mandy! I have your Wok but is it possible to order just a new lid?

[@SoupedUpRecipes]

We will sell the new lid in the feture (not now). You can keep an eye on our store and buy it when it is avaiable.

[@AleksandarAlexMesicki]

@@SoupedUpRecipes Thank you so much!

[@siphodeus02]

Mandy, I’ve had your original wok for about 3 years and I love it! However, It came with a wooden lid. How can I get the new glass top lid?

[@SoupedUpRecipes]

We will have the lid for sale in the future (Not now). You can keep an eye on our listing and purchase it when it is available.

[@Fluphie444]

I was going to ask the same question but glad to see a response already. Look forward to the new lid.

[@jancheng2659]

Is the wok non stick?

[@daniel.lopresti]

I had bought this by accident, when my local Asian supermarket still didn't stock sumi yacai (or I just couldn't find it), thinking it was that. I did use it a few times in Dan Dan Mien, but had no idea it was supposed to be rinsed! It inevitably ended up being one of those ingredients I used for only one dish and it just sat there for months.

[@howardbellamy6301]

Mandy, you sent me a link to Amazon, but it did not include your Wok that you are cooking with along with the top that you talked about. I searched and searched, and I still cannot find it, and I truly truly want it.

[@SoupedUpRecipes]

What country are you in?

[@howardbellamy6301]

@@SoupedUpRecipes USA

[@SoupedUpRecipes]

Are you able to open this link to purchase the wok - geni.us/carbon-steel-wok Let me know.

[@howardbellamy6301]

@@SoupedUpRecipes yes, I opened the link. Thank you very much. I’m getting ready to purchase it now.

[@mon6745]

Is this very different from su mi ya cai? I have that from the dan dan recipie

[@SoupedUpRecipes]

They are different. Yibin Yacai is wet. Meigancai is dry. The prepping method is different. Yibing Yacai can be enjoyed or cooked directly out of the package. Meigancai has to be soaked first before cooking. You can't eat meigancai directly out of the package.

[@mon6745]

@SoupedUpRecipes Ok great - Thanks Mandy! Heading down to my local Chinese grocery to buy some and try this recipie. 🙂

[@otterspotter]

I've noticed it at my local Asian market. I recognize the packaging. I was curious about it. I might have to consider this. I would just have to figure out where to get pork belly (I can never seem to find one except for a store on the opposite side of my city.

[@richardcorsillo9819]

Mandy, love your videos. Would you mind making some cooling foods? I think that most of your videos tend to be heating or extremely heating foods. Hopefully you think my request is important. It is middle of summer, everyone in America is already wriled up. I bet you would be good at making something cooling.

[@volveralfuturoenbicicleta]

Hellow saludos desde tamaulipas mexico

[@ellimoottilkuriakose4786]

Can I buy just the wok lid? I already have the wok for a few years.

[@SoupedUpRecipes]

You can purchase the lid through this link - www.amazon.com/dp/B0D49VBLGL?maas=maas_adg_3D9489F6053C607E5EDB08AA8AD8C888_afap_abs&ref_=aa_maas&tag=maas

[@MyLibrary-life]

I love Chinese people very much❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@butacrafts]

Is 梅干菜 the same as 梅菜 that is sold as a whole head in the packaging? I’ve only had 梅菜扣肉 but it looks different and might tastes different since there’s no Shao xing. I’m interested to try this out!

[@SoupedUpRecipes]

They are different but can be interchanged in recipes. Meigancai （梅干菜） can be made with many types of vegetables and it is popular in many areas in China, including shaoxing. Mooi Choii (梅菜) is made with a certern type of vegetables called meicai in local dialect, and are usually produced in Meizhou, Guangdong, China. To be honest, they are so alike that many Chinese people can't even tell the difference.

[@kalowarrior]

Can chung choy be a substitue for mei gan cai?

[@obsidianwing]

Is there a Way to buy only the new Lid ? i have the wooden lid from my Wok. I messed it up my Wok gained some Rust Stains because I forgot to add some oil . But its still a great Tool just has som character now.

[@SoupedUpRecipes]

You can purchase the lid through this link - www.amazon.com/dp/B0D49VBLGL?maas=maas_adg_3D9489F6053C607E5EDB08AA8AD8C888_afap_abs&ref_=aa_maas&tag=maas

[@wngimageanddesign9546]

This recipe is fantastic. So tasty and satisfying. I like the bun filling. But can also be wrapped in a flour tortilla or spring onion 'pancake'.

[@SoupedUpRecipes]

Great idea!

[@JubeiKibagamiFez]

Yuuuuuummmmm!!!!

[@vickimills459]

where can i order your wok

[@kimbarnes4749]

Hi Mandy ❤

[@melteds3008]

What is this ingredient?? How do I find it, buy it

[@SoupedUpRecipes]

You can purchase it here - curatedkitchenware.com/products/preserved-mustard-greens-dried-mustard-leaf

[@dougblalock5175]

Well there’s Sunday dinner solved! Thanks lady.

[@exciting2355]

I do not eat port, can it be substituted? what is the english name for the soaked veggie please. enjoyed your cooking. please make instant noodles of different kinds. lets judge which one is the best. it should be fun.

[@SoupedUpRecipes]

It is called Meigancai, or preserved mustard green leaves - curatedkitchenware.com/products/preserved-mustard-greens-dried-mustard-leaf

[@howardbellamy6301]

I can’t find your Wok to order, it’s not in the description!

[@SoupedUpRecipes]

Here - www.amazon.com/dp/B09TZWJMJY?maas=maas_adg_66F51564F20347841DD201CBA5ED49AD_afap_abs&ref_=aa_maas&tag=maas Thank you for the support

[@howardbellamy6301]

@@SoupedUpRecipes I still don’t see your Wok that you used in the video and you talked about?

[@MmntechCa]

Reminds me of a Filipino dish I had in Alaska of all places. Very simple Sisig with just chopped pork belly for the meat. Might hit up the Asian market and give this version a try.

[@harrok38]

For some reason - but I am certain it has something to do with money and greed - I can no longer get pork belly with the skin here in California and so can only get pork belly (diminished, lol). Would this make a big difference in the recipe because now there is no collagen.

[@SoupedUpRecipes]

It will make a difference but I have tried this recipe with skinless pork belly. It still tastes good, just the sauce is less sticky.

[@paulhowes5094]

nihao Mandy!

[@robertboyd6475]

mei gan cai. I would like to see more recipes for this so that I can order it. Because I did not live near an oriental supermarket. And it's expensive on Amazon. And there's no sense to purchase it just for 1 dish

[@steveaustin1984]

This recipe is a twist on Ming Taai’s Red Roast Pork.

[@lighthouse6543]

Oh man it was a bas idea to watch this video while on a diet 🤣

[@kellymckie119]

❤❤❤❤❤❤

[@mariakern6793]

concerning meat choice - I guess, similar recipe may be also done with chicken? when you use chicken skin/fat and bones as well should be similar , right?

[@SoupedUpRecipes]

Yes, you can use chicken but the braising time should be much shorter, like 40-50 minutes.

[@mariakern6793]

@@SoupedUpRecipes thank you for advice)

[@carllavell8673]

👀...👍🔥😎🔥👍

[@amosrobin4380]

你是广东人吗，从哪里学的美式中餐？华裔应该不会在家里也吃这些吧

[@SoupedUpRecipes]

梅干菜烧肉怎么会是美式中餐？？

[@amosrobin4380]

@@SoupedUpRecipes 发错地方了

[@vguskov]

please, change your BYE gesture

[@aereeyi8304]

Theres no such a thing as best chinese pork belly recipe... probably she stole it from korean once again.😂😂😂

[@suzisaintjames]

Fun fact: chicken is the meat that is eaten by the most cultures. I can't eat beef or pork. Please do more chicken, turkey, duck or fish recipes or how to substitute chicken for pork or beef. 💖🌞🌵😷

[@coolcat6103]

Same!! I can’t eat pork either and don’t eat much beef. Wish she’d do more noodle and rice type dishes also things like salt n pepper chicken etc. many busy families don’t have time or the space to make these recipes but I still enjoy watching

[@TheHeavenlyRice]

Fun fact: In China, pork is the most commonly eaten meat, and makes up more than 50% of their domestic meat consumption. There definitely are non-pork dishes in Chinese cuisine, but this might not be the best choice to find non-pork and beef recipes.

[@suzisaintjames]

@@TheHeavenlyRice , the articles I read said pork was most popular, but chicken was second. I just can't see poor Chinese farmers being able to afford beef or pork more often than chicken or fish in coastal areas. In cities yes, but it's hard to keep a whole hog with out refrigeration.

[@suzisaintjames]

@@TheHeavenlyRice , there are many, many American families (100s of thousands) who don't have the basic amenities living in the USA today, so if I was wrong to think that China hadn't eliminate the poverty problem, I apologize... maybe the US could learn something... How did they provide every man, woman and child in all of China with the basic amenities? Tell me how it was done so I can no longer be ignorant. My family is from Japan, maybe you could be a little less defensive as there are still homeless people there as well. Maybe we all can learn from your explanation.

[@suzisaintjames]

@@TheHeavenlyRice , first of all, in my first comment I said many cultures, which includes 3rd world countries. I never said people in China didn't have electricity. All I said that it's hard to raise a pig and keep the meat without refrigeration. (Making chicken more practical.) You can easily keep pork without electricity where it gets cold in winter. But in the deserts and tropics it's harder to keep pork without refrigeration unless you have a community to share the pig right away. Making chicken more practical. I'm not saying people don't eat pork, I'm just saying people eat a lot of chicken too. Remember, there are a lot of cultures that have religious reasons for not eating beef or pork. I'm not sure how you came up with 60k in America, but there's at least 60k people on the indigenous reservations that don't have electricity, there are at least 60k just in the back hills of Appalachia, I bet there's a lot of people in Alaska that don't have electricity and how can you eliminate homeless people? They eat. And believe it or not they cook too. I'm sure I could go on and on about the different groups just in America that don't have electricity to preserve food. But, my comment is about seeing more recipes other than beef and pork. Not who has electricity. That's what I meant about you're being defensive. I never said Chinese couldn't afford pork or electricity. Actually, I said you were right about pork being the most popular animal protein in China, but that chicken was the second most popular. And I'm sure like the other commenter mentioned plant based protein is popular as well as fish and seafood.

[@brianhirose8866]

Mei Kai rou is the samething or different?