🇨🇳 China · Food
Steamed Pork Belly with Preserved Greens
By eatmundo · August 3, 2026
🇨🇳 CNA 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
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.
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