Cải mèo xào thịt lợn gác bếp is a traditional dish originating from the mountainous Sapa region. It's made with a combination of preserved mustard greens, smoked pork belly, garlic, soy sauce, salt, white pepper, and oil. The pork belly is cooked, dried, brushed with soy sauce and (optionally) sugar, and it's then deep-fried and sliced thinly.

The slices are arranged on a plate, then topped with garlic and stir-fried pickled mustard greens. The dish is finished by mixing it with a combination of soy sauce, sugar, vinegar, wine, and white pepper, then steaming the combination before it's served.