Steamed Pork Belly with Preserved Mustard Greens
Tender pork belly slowly steamed with aromatic preserved greens, resulting in melt-in-your-mouth meat with a savory, slightly sweet flavor. A classic comfort dish that's worth the wait.
Story
This beloved Hakka specialty features thick cuts of pork belly that are first blanched, then glazed with a sweet soy mixture, and finally steamed until impossibly tender. The preserved mustard greens add a delightful tangy depth that balances the rich pork.
Ingredients
Pork belly (boneless)
2 lbs/900g
Preserved mustard greens (mei cai)
1 cup dried or 2 cups fresh
Light soy sauce
3 tbsp
Dark soy sauce
1 tbsp
Sugar
2 tbsp
Rice wine
2 tbsp
Ginger (sliced)
4-5 slices
Garlic (crushed)
3 cloves
Star anise
2 whole
Vegetable oil
2 tbsp
Green onions (for garnish)
2 stalks
Instructions
1
Prepare the preserved greens
If using dried preserved mustard greens, soak them in warm water for 20 minutes until softened, then squeeze dry and rinse thoroughly to remove excess salt. Chop roughly. Fresh preserved greens can be rinsed and chopped directly. The greens need to be well-drained as they'll absorb the pork's flavors during steaming.
2
Blanch the pork belly
Bring a large pot of water to boil. Add the pork belly and cook for about 5 minutes to remove impurities. Remove, let cool, then pat completely dry with paper towels. This step helps the skin become taut for better texture.
3
Score and season the pork
Using a sharp knife, score the skin side of the pork in a crosshatch pattern, being careful not to cut through the meat. Mix light soy sauce, dark soy sauce, rice wine, and half the sugar in a bowl. Rub this mixture all over the pork, letting it sit for 10 minutes so the flavors penetrate.
4
Caramelize the pork skin
Heat oil in a pan over medium-high heat. Place the pork skin-side down and cook until the skin turns golden and slightly blistered, about 3-4 minutes. Flip and cook the meat side for another minute. The sugar in the glaze will help create that characteristic glossy finish.
5
Layer and steam
Spread the prepared preserved greens in the bottom of a heatproof bowl or steamer dish. Add the ginger slices, garlic, and star anise. Place the pork on top, skin-side up. Steam on high heat for 2 hours, adding more water to the steamer as needed. The long steam time is what transforms tough pork belly into silky, melt-in-your-mouth perfection.
6
Serve inverted
Carefully remove the bowl from the steamer. Place a serving plate upside down over the bowl and flip everything together in one swift motion. The pork should release easily, revealing the greens beneath. Garnish with sliced green onions and serve immediately with steamed rice.
