Chinese Cuisine

Steamed Pork Belly with Preserved Mustard Greens

A classic Chinese Hakka-style dish featuring tender pork belly layered with savory preserved mustard greens. The pork is simmered, fried, marinated, and then steamed until meltingly soft, creating a rich and deeply flavorful centerpiece.

Total
3 hours
Steamed Pork Belly with Preserved Mustard Greens finished dish
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Quick Recipe Summary

Cuisine
Chinese
Category
Chinese Cuisine
Method
Stir-fry
Total Time
3 hours
Difficulty
Intermediate
Main Ingredient
Pork Belly

Introduction

A classic Chinese Hakka-style dish featuring tender pork belly layered with savory preserved mustard greens. The pork is simmered, fried, marinated, and then steamed until meltingly soft, creating a rich and deeply flavorful centerpiece.

This Steamed Pork Belly with Preserved Mustard Greens recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

  • Written with clear home-cooking steps so the process is easier to follow from start to finish.
  • Breaks the method into manageable steps instead of assuming you already know the technique.
  • Uses gentle steaming, which makes the cooking process easier to control.
  • Shows a practical way to cook pork with clear preparation and cooking cues.
  • Gives the dish a clear savory and umami flavor profile without making the method feel complicated.

Ingredients

  • 800 g Pork Belly
  • 300 g Dried Preserved Mustard Greens
  • 2 stalks Scallions
  • 20 g Ginger
  • 1 tsp Sichuan Peppercorns
  • 2 pods Star Anise
  • 2-3 Dried Red Chilies
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Fermented Bean Curd Juice
  • 1 tbsp Char Siu Sauce
  • 1 tbsp Sugar
  • To taste Salt
  • 1 tsp Chicken Bouillon
  • As needed Cooking Oil

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Pork Belly

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

Dried Preserved Mustard Greens

This ingredient helps define the flavor, texture, or structure of the dish.

stalks Scallions

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Ginger

Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.

Sichuan Peppercorns

Sichuan peppercorns bring citrusy fragrance and a gentle numbing quality common in Sichuan cooking.

pods Star Anise

This ingredient helps define the flavor, texture, or structure of the dish.

Step-by-Step Instructions

  1. Step 1

    Soak the dried preserved mustard greens in water until softened.

    Steamed Pork Belly with Preserved Mustard Greens step 1: Soak the dried preserved mustard greens in water until softened.

  2. Step 2

    Rinse thoroughly, squeeze out excess water, and set aside.

    Steamed Pork Belly with Preserved Mustard Greens step 2: Rinse thoroughly, squeeze out excess water, and set aside.

  3. Step 3

    Place pork belly in a pot with cold water, scallions, ginger, and Sichuan peppercorns.

    Steamed Pork Belly with Preserved Mustard Greens step 3: Place pork belly in a pot with cold water, scallions, ginger, and Sichuan pepper

  4. Step 4

    Bring to a boil and simmer for about 20 minutes until partially cooked.

    Steamed Pork Belly with Preserved Mustard Greens step 4: Bring to a boil and simmer for about 20 minutes until partially cooked.

  5. Step 5

    Remove the pork while still warm, cut into large sections, and brush the skin with dark soy sauce.

    Steamed Pork Belly with Preserved Mustard Greens step 5: Remove the pork while still warm, cut into large sections, and brush the skin wi

  6. Step 6

    Heat oil in a wok. Carefully fry the pork skin-side down until the skin becomes blistered and golden. Remove and cool.

    Steamed Pork Belly with Preserved Mustard Greens step 6: Heat oil in a wok. Carefully fry the pork skin-side down until the skin becomes

  7. Step 7

    Slice the pork belly into evenly sized pieces.

    Steamed Pork Belly with Preserved Mustard Greens step 7: Slice the pork belly into evenly sized pieces.

  8. Step 8

    Combine dark soy sauce, light soy sauce, fermented bean curd juice, and char siu sauce. Toss the pork slices in the marinade and let stand for 20 minutes.

    Steamed Pork Belly with Preserved Mustard Greens step 8: Combine dark soy sauce, light soy sauce, fermented bean curd juice, and char siu

  9. Step 9

    Arrange the marinated pork belly slices skin-side down in a deep steaming bowl.

    Steamed Pork Belly with Preserved Mustard Greens step 9: Arrange the marinated pork belly slices skin-side down in a deep steaming bowl.

  10. Step 10

    Heat a little oil in a wok. Add scallions, ginger, star anise, and dried chilies. Stir-fry until fragrant.

    Steamed Pork Belly with Preserved Mustard Greens step 10: Heat a little oil in a wok. Add scallions, ginger, star anise, and dried chilies

  11. Step 11

    Add the preserved mustard greens. Stir-fry and season with salt, sugar, chicken bouillon, and any remaining marinade.

    Steamed Pork Belly with Preserved Mustard Greens step 11: Add the preserved mustard greens. Stir-fry and season with salt, sugar, chicken

  12. Step 12

    Transfer the cooked preserved greens over the arranged pork belly.

    Steamed Pork Belly with Preserved Mustard Greens step 12: Transfer the cooked preserved greens over the arranged pork belly.

  13. Step 13

    Place the bowl into a steamer and steam over medium heat for about 1 hour until the pork becomes tender.

    Steamed Pork Belly with Preserved Mustard Greens step 13: Place the bowl into a steamer and steam over medium heat for about 1 hour until

  14. Step 14

    Carefully remove the bowl and invert it onto a serving plate.

    Steamed Pork Belly with Preserved Mustard Greens step 14: Carefully remove the bowl and invert it onto a serving plate.

  15. Step 15

    Serve hot with the preserved greens layered beneath the pork.

    Steamed Pork Belly with Preserved Mustard Greens step 15: Serve hot with the preserved greens layered beneath the pork.

Cooking Tips

  • Frying the pork skin creates the characteristic wrinkled texture after steaming. Preserved mustard greens vary in saltiness, so adjust seasoning carefully. Steaming for longer will produce softer, more tender pork. Let the dish rest for a few minutes before unmolding for the best presentation.

Serving Suggestions

  • Serve it with steamed rice when you want a simple Chinese home-cooked meal.
  • Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
  • A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.

Recipe Card

A classic Chinese Hakka-style dish featuring tender pork belly layered with savory preserved mustard greens. The pork is simmered, fried, marinated, and then steamed until meltingly soft, creating a rich and deeply flavorful centerpiece.

Ingredients

  • 800 g Pork Belly
  • 300 g Dried Preserved Mustard Greens
  • 2 stalks Scallions
  • 20 g Ginger
  • 1 tsp Sichuan Peppercorns
  • 2 pods Star Anise
  • 2-3 Dried Red Chilies
  • 2 tbsp Light Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Fermented Bean Curd Juice
  • 1 tbsp Char Siu Sauce
  • 1 tbsp Sugar
  • To taste Salt
  • 1 tsp Chicken Bouillon
  • As needed Cooking Oil

Method

  1. Soak the dried preserved mustard greens in water until softened.
  2. Rinse thoroughly, squeeze out excess water, and set aside.
  3. Place pork belly in a pot with cold water, scallions, ginger, and Sichuan peppercorns.
  4. Bring to a boil and simmer for about 20 minutes until partially cooked.
  5. Remove the pork while still warm, cut into large sections, and brush the skin with dark soy sauce.
  6. Heat oil in a wok. Carefully fry the pork skin-side down until the skin becomes blistered and golden. Remove and cool.
  7. Slice the pork belly into evenly sized pieces.
  8. Combine dark soy sauce, light soy sauce, fermented bean curd juice, and char siu sauce. Toss the pork slices in the marinade and let stand for 20 minutes.
  9. Arrange the marinated pork belly slices skin-side down in a deep steaming bowl.
  10. Heat a little oil in a wok. Add scallions, ginger, star anise, and dried chilies. Stir-fry until fragrant.
  11. Add the preserved mustard greens. Stir-fry and season with salt, sugar, chicken bouillon, and any remaining marinade.
  12. Transfer the cooked preserved greens over the arranged pork belly.
  13. Place the bowl into a steamer and steam over medium heat for about 1 hour until the pork becomes tender.
  14. Carefully remove the bowl and invert it onto a serving plate.
  15. Serve hot with the preserved greens layered beneath the pork.

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