By eatmundo · July 12, 2026
Its counterparts around the world
3 matchesDishes across the world that share Steamed Pork with Preserved Mustard Greens's core ingredients. The percentage is the share of ingredients the two recipes have in common.
Korean Braised Pork BellySouth Korea· Same technique57%
Dongpo Pork Belly (Dongpa-yuk)South Korea57%
Jang-Jorim (Soy-Braised Pork)South Korea53%
This iconic Hakka dish features succulent, melt-in-your-mouth pork belly paired with the deep, savory umami of sun-dried mustard greens. It is a masterpiece of slow-cooking, perfectly balanced for comfort.
According to eatmundo's ingredient comparison, the closest dish to Steamed Pork with Preserved Mustard Greens from another cuisine is Korean Braised Pork Belly (South Korea): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Blanch the 600g pork belly in boiling water for 5 minutes to remove impurities.
- 2
Pat the pork dry, then rub the skin with 1 tablespoon of dark soy sauce.
- 3
Deep-fry the pork skin-side down in a wok with 200ml oil until blistered and golden brown.
- 4
Slice the fried pork into 1cm thick pieces and arrange them skin-side down in a heatproof bowl.
- 5
Sauté the 200g chopped preserved mustard greens with 20g ginger until fragrant.
- 6
Spread the mustard greens over the pork slices in the bowl.
- 7
Steam the bowl over high heat in a steamer basket for 90 minutes until the meat is fork-tender.
- 8
Carefully invert the bowl onto a serving plate to reveal the beautiful mahogany-colored meat.
- 9
Garnish with a sprinkle of fresh scallions before serving hot.
Frequently Asked Questions
What is Steamed Pork with Preserved Mustard Greens?
Steamed Pork with Preserved Mustard Greens is a Chinese meat dish consisting of pork belly steamed with salted, preserved mustard greens, soy sauce, and Shaoxing wine. It is typically served as a main course accompanied by steamed rice, common in home cooking and regional cuisine.
What is the best cut of pork for this recipe?
Use skin-on pork belly; the fat renders during steaming to soften the mustard greens, while the skin provides a desirable gelatinous texture.
How do I prepare the preserved mustard greens to avoid them being too salty?
Thoroughly soak the greens in cold water for at least 20 minutes and squeeze them dry before stir-frying to remove excess brine.
How long should I steam the dish to ensure the pork is tender?
Steam the pork belly for 90 minutes over high heat until the meat is fork-tender and the fat has become translucent.
Can I substitute fresh mustard greens for the preserved ones?
No, preserved mustard greens have a unique fermented umami flavor that is essential for this dish, so fresh greens will not yield the authentic result.