Steamed Pork with Preserved Mustard Greens
Tender pork belly layered with savory preserved greens, steamed until meltingly soft. A classic comfort dish where the salty-sweet greens infuse the rich meat with incredible depth.
Story
This dish is a beloved staple in Hakka cuisine, where preserved mustard greens (mei cai) are prized for their intense umami quality. The long steaming renders the pork belly silky and succulent, while the greens become wonderfully tender.
Ingredients
dried preserved mustard greens (mei cai)
100g
pork belly, skin-on
400g
garlic cloves, minced
4
fresh ginger, sliced
3 pieces
light soy sauce
3 tablespoons
oyster sauce
1 tablespoon
sugar
1 teaspoon
cooking wine
1 tablespoon
vegetable oil
2 tablespoons
white pepper
pinch
Instructions
1
Prep the greens
Soak the dried mustard greens in warm water for 15 minutes until softened. Drain well and squeeze out excess water, then chop finely. This removes excess salt and softens the fibrous greens.
2
Season and coat
Mix the chopped greens with half the minced garlic, a splash of soy sauce, and a drizzle of oil. Set aside. Score the pork belly skin in a crosshatch pattern and rub with the remaining garlic, soy sauce, oyster sauce, sugar, cooking wine, and white pepper. Let marinate for 10 minutes.
3
Layer and steam
Arrange a layer of seasoned greens on a heatproof plate. Place the marinated pork belly on top, skin-side up. Add the remaining greens around and over the meat. Place ginger slices on top. Steam over vigorously boiling water for 30 minutes until the pork is fully cooked and tender.
4
Finish and serve
Carefully remove from steamer. For a beautiful caramelized top, you can broil briefly until the skin turns golden and slightly crispy. Let rest 2 minutes, then slice and serve with the flavorful juices spooned over.
