Steamed Pork Belly with Preserved Mustard Greens (梅菜扣肉)
Say hello to the ultimate Steamed Pork Belly with Preserved Mustard Greens recipe! Find that irreplaceable flavour from home you all know and love!
Prep Time1 hr 15 mins
Cook Time1 hr 30 mins
Total Time2 hrs 45 mins
Wash and soak the preserved mustard greens multiple times to remove the sand. The water needs to run clear before you can be certain it’s ready.
Dry the preserved mustard greens and chop them finely.
Bring your wok to a high heat and scorch the skin of the pork belly but circling it around the wok. You’re after a dark char on the skin.
Run the pork belly under cold water and scrape all the char off using a knife then boil the pork belly for 30 minutes or until cooked. Take it out to dry.
Optional: Put the sugar into a small pot and caramelise it. Add 1 tbsp water when ready to cool it down and make it runnier. Brush this onto the pork belly skin until coated.Alternatively, skip this step and simply brush on some dark soy sauce instead.
Fill your wok with oil and deep fry the pork belly, skin side down. Flip it over and baste the skin to make it extra crispy. Remove the pork from the wok.
While warm, slice the pork belly thinly while stacking each slice on top of one another.
Lay the slices in a steam-friendly dish to cover the whole bowl’s surface. Top with the garlic.
Add oil to a wok and stir fry the chopped mustard greens on a high heat then set aside.
In a bowl, mix together the dark and light soy sauce, sugar, vinegar, wine and pepper. Pour this mixture over the pork belly.
Put the preserved mustard greens on top of the pork belly and steam for 1 hour – 1.5 hours.
When ready, carefully pour the juices from the steamed dish into a bowl. Place a large plate on top of the dish, hold both tightly and flip them over.
Pour the juices back onto the pork for a glossy finish, then serve with rice!