Steamed Pork with Preserved Mustard Greens
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Steamed Pork with Preserved Mustard Greens

timer 60 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Steamed Pork with Preserved Mustard Greens

About This Recipe

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.

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

Main Ingredients
  • pork belly 500g
  • dried plum vegetables (preserved mustard greens) 100g
The aromatics
  • scallions 50g
  • ginger 20g
The sauce & seasonings
  • wine 2 tbsp
  • soy sauce 1 tbsp
  • oyster sauce 1 tbsp
  • fermented bean paste 1 tbsp
  • seafood sauce 1 tbsp
  • sugar 1 tsp
  • light soy sauce 1 tbsp
  • dark soy sauce 1 tbsp
  • water starch 2 tsp

menu_book Directions

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

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