You can add chopped Mei Cai along with all the seasonings. To learn the tips on how to soak Mei Cai, have a look at my recipe for Mei Cai Pork Belly. Happy cooking!

I’m so glad you enjoyed it, Tom! The bok choy really does add a lovely crunch to balance the pork. Thank you for sharing your experience!

Thank you so much for your wonderful feedback, Gary! Your kind words truly made my day. A caring husband with culinary skills is indeed a fantastic combination! I’m delighted that you find my blog helpful. Wishing you even more success and many happy dinner moments with your wife!

I am not the best cook, and I was never able to recreate her meals.

You are my secret weapon when I need to impress her, which is every day because she’s way out of my league.

Words alone can not express my gratitude. In an attempt to try; Thank you very much from the bottom of my heart!

You are welcome Ange! Delighted you enjoyed this recipe.

Thank you for trying out my recipe, Léa! It sounds like the cut of pork may have affected the outcome. Did you use pork belly or a different cut? Pork belly’s high fat content is crucial for achieving the desired texture and the thick consistency of the broth. To help with the caramelization, try increasing the heat and boiling the liquid down without a lid at the end of the cooking process. This should reduce the liquid and help caramelize the pork. Hope this helps!

Thank you Alli for visiting my blog! Light soy sauce contributes to the key savory, umami taste, while dark soy sauce lends the dish an appetizing brown color and a hint of sweetness. They both are essential to authentic Chinese cooking. You can find more information in my post on 10 must-have Chinese condiments.
Both Instant Pot and slow cooker work for this recipe. You’ll need to add less water using either of these appliances. When cooking in an Instant Pot, it takes 15 minutes on high pressure followed by a natural release of pressure. You may find quite a lot of liquid left at the end. Use the “saute” mode, without the lid, to thicken the broth.