Braised Pork Belly with Preserved Vegetable Rice Dumpling
梅菜扣肉粽

Can you imagine the comforting aroma of the classic Mei Chai Kau Rou, wrapped in a bakzhang?
Braised Pork Belly with Preserved Vegetable (Mei Chai Kau Rou) — now reimagined as a glutinous rice dumpling by Muar Yuen Chen Siang.
As the rich braising gravy seeps into each chewy grain, while every bite with mushroom, chestnut, and peanut unfolds layers of flavour — a taste from Jalan Meriam, Muar, just like the warmth of home.

你还记得小时候，阿嫲从厨房里端出来的那碗梅菜扣肉吗？
五花肉经过炸、蒸、焖几道功夫，肥肉软糯化口，油脂甘香丰厚；而焖煮许久的梅菜，早已吸满肉汁，咸香中带着回甘，越吃越开胃。
如今，麻坡源珍香将那股熟悉的古早味，加上香菇，栗子，大花生包进一颗粽子里。
梅菜扣肉粽，是麻坡三马路的味道，也是您老家的味道。

Fillings 內馅：

• Premium Thai Glutinous Rice
  精选泰国糯米
• Preserved Vegetable
  梅菜
• Pork
  猪肉块
• Dried Mushroom
  香菇
• Chestnut
  栗子
• Peanut
  大花生