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
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Stir-fry
- Total Time
- 3 hours
- Difficulty
- Intermediate
- Main Ingredient
- Pork Belly
About This Recipe
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.
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.
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.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Dark Soy Sauce
Used in small amounts for darker color, gloss, and deeper soy flavor.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Step-by-Step Instructions
Step 1
Soak the dried preserved mustard greens in water until softened.
Step 2
Rinse thoroughly, squeeze out excess water, and set aside.
Step 3
Place pork belly in a pot with cold water, scallions, ginger, and Sichuan peppercorns.
Step 4
Bring to a boil and simmer for about 20 minutes until partially cooked.
Step 5
Remove the pork while still warm, cut into large sections, and brush the skin with dark soy sauce.
Step 6
Heat oil in a wok. Carefully fry the pork skin-side down until the skin becomes blistered and golden. Remove and cool.
Step 7
Slice the pork belly into evenly sized pieces.
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.
Step 9
Arrange the marinated pork belly slices skin-side down in a deep steaming bowl.
Step 10
Heat a little oil in a wok. Add scallions, ginger, star anise, and dried chilies. Stir-fry until fragrant.
Step 11
Add the preserved mustard greens. Stir-fry and season with salt, sugar, chicken bouillon, and any remaining marinade.
Step 12
Transfer the cooked preserved greens over the arranged pork belly.
Step 13
Place the bowl into a steamer and steam over medium heat for about 1 hour until the pork becomes tender.
Step 14
Carefully remove the bowl and invert it onto a serving plate.
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
- Soak the dried preserved mustard greens in water until softened.
- Rinse thoroughly, squeeze out excess water, and set aside.
- Place pork belly in a pot with cold water, scallions, ginger, and Sichuan peppercorns.
- Bring to a boil and simmer for about 20 minutes until partially cooked.
- Remove the pork while still warm, cut into large sections, and brush the skin with dark soy sauce.
- Heat oil in a wok. Carefully fry the pork skin-side down until the skin becomes blistered and golden. Remove and cool.
- Slice the pork belly into evenly sized pieces.
- 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.
- Arrange the marinated pork belly slices skin-side down in a deep steaming bowl.
- Heat a little oil in a wok. Add scallions, ginger, star anise, and dried chilies. Stir-fry until fragrant.
- Add the preserved mustard greens. Stir-fry and season with salt, sugar, chicken bouillon, and any remaining marinade.
- Transfer the cooked preserved greens over the arranged pork belly.
- Place the bowl into a steamer and steam over medium heat for about 1 hour until the pork becomes tender.
- Carefully remove the bowl and invert it onto a serving plate.
- Serve hot with the preserved greens layered beneath the pork.
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