Steamed Pork with Preserved Mustard Greens

March 17, 2025 60 Minutes Medium

Nutritional Information

750 kcal
Calories
40g
Protein
10g
Carbohydrates
55g
Fat
Recipe Hot Dishes
Steamed Pork with Preserved Mustard Greens

This Succulent Braised Pork Belly with Dried Plum Vegetables is a melt-in-your-mouth masterpiece that combines rich, savory flavors with tender, slow-cooked perfection. The dish starts with premium pork belly, blanched and fried to lock in juiciness, then layered with umami-packed dried plum vegetables soaked and stir-fried with scallions, ginger, and a luxurious blend of sauces—soy, oyster, and fermented bean paste. Marinated for depth and steamed for an hour, the pork becomes incredibly tender while the plum vegetables absorb all the aromatic goodness. Finished with a glossy, thickened sauce, every bite delivers a harmony of sweet, salty, and savory notes. Perfect for impressing guests or enjoying as a comforting meal, this recipe elevates classic techniques for an unforgettable dining experience.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

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1
Step 1
Prepare ingredients including pork belly, dried plum vegetables, scallions, and ginger.
Step 1
2
Step 2
Soak dried plum vegetables in water for 15 minutes, then rinse and set aside.
Step 2
3
Step 3
Chop scallions and ginger into small pieces.
Step 3
4
Step 4
Scrape the skin of the pork belly clean with a knife.
Step 4
5
Step 5
Blanch the pork belly in cold water.
Step 5
6
Step 6
Add sliced ginger and blanch until done, then remove and set aside.
Step 6
7
Step 7
Heat a small amount of oil in a pan and fry the skin of the pork belly.
Step 7
8
Step 8
After frying, place the pork belly in cold water.
Step 8
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Step 9
Let it cool slightly, then slice it into pieces.
Step 9
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Step 10
Mix wine, soy sauce, oyster sauce, fermented bean paste, seafood sauce, and sugar in a small bowl, stirring well.
Step 10
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Step 11
Coat the pork slices evenly with the mixed sauce and marinate for 20 minutes.
Step 11
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Step 12
Stir-fry chopped scallions and ginger, then add soaked dried plum vegetables and stir-fry.
Step 12
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Step 13
Add mixed sauce of wine, light soy sauce, dark soy sauce, and oyster sauce, stirring well.
Step 13
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Step 14
Add an appropriate amount of water and simmer over low heat for 10 minutes to allow the dried plum vegetables to absorb the flavor.
Step 14
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Step 15
Place the pork slices at the bottom of a bowl, then cover with dried plum vegetables and press down.
Step 15
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Step 16
Place the bowl in a steamer and steam for 60 minutes.
Step 16
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Step 17
Remove the bowl from the steamer, press out the soup, and invert onto a serving plate.
Step 17
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Step 18
Pour the steamed soup into a pan, add water starch to thicken.
Step 18
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Step 19
Pour the thickened sauce over the pork belly, completing the dish.
Step 19

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