🇨🇳 China · Food
Steamed Pork with Preserved Mustard Greens
By eatmundo · July 12, 2026
🇨🇳 CNThis 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.
Ingredients
check them off as you prepareHow 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 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 60 to 90 minutes over medium-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.
🇨🇳 CNMundo Match
Dishes across the world that share Steamed Pork with Preserved Mustard Greens's core ingredients.
