Steamed Pork Belly with Preserved Mustard Greens (Shao Bai)
Pork belly with skin is boiled until just cooked, seasoned, pan-fried until browned, sliced, and then steamed under pressure with preserved mustard greens.
Story
The pork belly is first boiled and rested, then fried to create a rich, caramelized skin. After slicing and seasoning, the meat is layered with soaked preserved mustard greens and steamed under pressure until tender. Flipping the bowl onto a serving plate reveals the glossy pork nestled among the savory greens, ready to be enjoyed with steamed rice.
Ingredients
Pork belly with skin (may contain a small amount of lean meat)
to taste
Preserved mustard greens (soaked)
to taste
Soy sauce (for coating skin)
to taste
White sugar (for coating skin)
to taste
Salt (for coating skin and adding to bowl)
to taste
Oil (for frying)
to taste
Instructions
1
Boil and marinate meat
Wash the fatty pork, place it in a pressure pot with water to boil, cook for about 4 minutes after pressure builds up, take it out after it cools, and smear soy sauce, an appropriate amount of white sugar, and salt on the skin. Place skin-side down for more than three hours. Soak the preserved mustard greens.
2
Fry skin
Heat oil in an iron wok, place the meat in the wok, and pan-fry skin-side down until browned. Remove from the wok.
3
Slice and steam
Slice the meat (each slice with skin, width 5.00000mm), arrange in a bowl. Add an appropriate amount of soy sauce and salt. Cover with preserved mustard greens on top. Place in a pressure pot to steam. Steam for about 5 minutes after pressure builds up. Take it out, cover the bowl with a plate, and flip it over.
