Xiangxuan Steamed Pork Belly (Hunan Style)
A traditional dish made by first deep-frying pork belly, slicing it, steaming it with preserved mustard greens, then inverting it to serve.
Ingredients
Pork belly with skin
400 g
Preserved mustard greens (soaked, washed and chopped)
50 g
Cooking oil, salt, white pepper, sugar, cooking wine, dark soy sauce, scallion segments, ginger slices, red chili flakes, chopped scallions, cilantro leaves
to taste
Instructions
1
Pre-preparation
Wash the pork belly and place it into a pot of boiling water with cooking wine, scallion segments, and ginger slices. Cook until about 60% done, then remove and drain. Spread dark soy sauce evenly over the pork skin. Soak the preserved mustard greens until rehydrated, wash them, and chop finely. Combine salt, white pepper, sugar, cooking wine, and dark soy sauce to make a flavoring sauce.
2
Frying
Heat cooking oil in a pan. Place the pork belly in with the skin facing down and fry until it turns brownish-red and slightly blistered, then remove and drain.
3
Steaming
Cut the pork belly into thick slices and arrange them in a bowl. Pour the flavoring sauce over the meat and top with the preserved mustard greens and red chili flakes. Steam for about 50 minutes, then remove. Invert the bowl onto a serving plate so the vegetables sit on top. Sprinkle with chopped scallions and cilantro leaves before serving.
