Pork Belly Steamed with Preserved Mustard Greens
A Hakka dish of deep-fried, sliced pork belly steamed with preserved plum vegetable cores (mei cai xin).
Ingredients
Pork belly (wash, boil until 70% cooked, pat dry, marinate with light soy sauce, deep-fry until golden, chill and slice)
1 catty (approx. 500g)
Preserved mustard greens cores (wash and soak for 20 minutes, rinse and pat dry, chop finely, stir-fry briefly)
2 taels (approx. 75g)
Ginger
2 slices
Scallions
2 stalks
Light soy sauce (for marinating pork belly)
1 tablespoon
Sugar (for seasoning)
1.5 teaspoons
Wine (for seasoning)
1 teaspoon
Light soy sauce (for seasoning)
1 teaspoon
Instructions
1
Step 1
Wash the pork belly, place in boiling water and cook until 70% done, then remove. Pat dry and place on a plate with the skin side down. Add light soy sauce and marinate for 30 minutes. Deep-fry in hot oil until the skin turns golden, then remove and drain off the oil. Once chilled, slice and arrange in a deep bowl.
2
Step 2
Combine the light soy sauce used to marinate the pork belly with the seasonings to make a sauce.
3
Step 3
Wash and soak the preserved mustard greens cores for 20 minutes, rinse and pat dry, then chop finely. Stir-fry briefly in an oiled wok, place on top of the pork belly, and pour the sauce over. Add the ginger and scallions, then steam over water for 1.5 hours. Remove the ginger and scallions, invert onto a plate, and serve.
