🇨🇳 China · Food
Steamed Pork Belly with Preserved Greens
By eatmundo · August 3, 2026
🇨🇳 CNAI-generated imageA classic Hakka comfort dish where fatty pork belly slices absorb the salty, umami-rich juices of preserved mustard greens, resulting in melt-in-the-mouth texture.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch the pork belly slab in boiling water for 5 minutes, then drain and pat dry.
- 2
Sear the skin side of the pork in a hot pan until golden brown to render some fat.
- 3
Slice the pork belly into 0.5cm thick uniform strips.
- 4
Soak the preserved mustard greens in water to remove excess salt, then chop finely and sauté with ginger.
- 5
Arrange the pork slices in a heat-proof bowl, overlapping them slightly.
- 6
Spread the sautéed mustard greens generously over the pork.
- 7
Mix soy sauce, dark soy sauce, wine, and sugar, then pour over the pork.
- 8
Steam in a bamboo steamer or steamer pot over high heat for 45 minutes until the pork is tender enough to cut with chopsticks.
Frequently Asked Questions
What is Steamed Pork Belly with Preserved Greens?+
Steamed Pork Belly with Preserved Greens is a Chinese dish featuring tender pork belly steamed with salted mustard greens, soy sauce, and aromatics. It is typically served as a savory main course accompanied by steamed white rice in family-style meals.
Why is the pork seared first?+
Searing the skin renders excess fat and improves the final texture, preventing the pork from feeling greasy.
What is the key to good preserved greens?+
Rinsing them well is vital; if too salty, it can overpower the delicate flavor of the pork belly.
Can I prepare this in advance?+
Yes, it steams even better when flavors have melded, making it a perfect dish for entertaining.
Is there a trick to the layering?+
Layering the greens on top allows their juices to drip down into the pork during steaming, creating a harmonious blend of flavors.
🇨🇳 CNAI-generated imageMundo Match
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