Steamed Pork Belly with Preserved Mustard Greens
A classic Shaoxing specialty featuring pork belly and preserved mustard greens that are simmered first, then steamed, producing a rich red color and a luscious yet non-greasy texture.
Ingredients
pork belly
to taste
preserved mustard greens (some used for boiling the meat, some for steaming)
to taste
chili peppers (Lu Xun's creative addition during home banquets)
to taste
Instructions
1
Boiling the meat and reducing the sauce
Boil the pork belly together with the preserved mustard greens until the broth is reduced and absorbed into the meat. At this point, the meat is not yet fully cooked.
2
Arranging the bowl
Lift the meat out and arrange it neatly in a steaming bowl. Place the fresh preserved mustard greens along with the greens previously used to boil the meat on top of the pork.
3
Steaming
Place in a steamer and steam for two hours.
