Steamed Pork Belly with Preserved Mustard Greens
First boil pork belly, crisp the skin by pan-frying, then slice it. Steam the sliced pork together with soaked, stir-fried preserved mustard greens. The finished dish is fatty but not greasy.
Ingredients
Pork belly (boiled 40 minutes until about 80% done, then sliced)
to taste
Preserved mustard greens (soaked 12 hours, washed and dried)
to taste
Shaoxing wine (for soaking vegetables and seasoning)
to taste
Broth (for soaking vegetables)
to taste
Minced garlic
to taste
Dark soy sauce (for stir-frying and brushing on pork skin)
to taste
Sugar
to taste
Oil
to taste
Instructions
1
Soak the preserved mustard greens
Soak the preserved mustard greens in Shaoxing wine, broth, and warm water for a full 12 hours. Wash them clean and set aside to air-dry.
2
Stir-fry the preserved mustard greens
Heat some oil in a pan, add the minced garlic and the preserved mustard greens, then stir-fry with dark soy sauce and sugar.
3
Boil the pork
Boil the pork belly for 40 minutes, until it is about 80% cooked.
4
Color and crisp the skin
Remove the pork and brush it with soy sauce (dark soy sauce is preferred). Heat oil in a pan, and once hot, place the pork belly skin-side down and fry until the skin becomes slightly wrinkled.
5
Assemble in bowl
Slice the pork and arrange it in a bowl. Top with the preserved mustard greens, then pour over any leftover soy sauce from stir-frying along with the Shaoxing wine.
6
Steam
Steam over high heat for 40 minutes. Once the pork is tender, invert the bowl onto a plate so the meat is on top.
