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Hong Kong Steamed Pork Belly with Preserved Mustard Greens
Mei Cai Kou Rou
A classic Cantonese dish featuring tender, melt-in-your-mouth pork belly braised and steamed with savory-sweet preserved mustard greens (mei cai). The rich, fatty pork belly is balanced by the slightly tangy and salty greens, creating a deeply flavorful and comforting meal.
🧂 Składniki
- 1 kg Pork belly(skin on, preferably one uncut piece)
- 150 g Dried preserved mustard greens (Mei Cai)(sweet variety recommended)
- 4 cloves Garlic(smashed)
- 3 slices Ginger
- 2 tbsp Dark soy sauce(for marinade and color)
- 2 tbsp Oyster sauce
- 2 tsp Sesame oil
- 2 tsp Sugar
- 2 tbsp Cooking oil
- 1 cup Water(for braising)
👨🍳 Instrukcje
- 1
Rinse the dried preserved mustard greens thoroughly under running water, opening up the leaves to remove any sand or dirt. Soak them in water for at least 20 minutes, then squeeze out excess water and cut into thin strips.
💡 Wskazówki profesjonalistów: Some recipes suggest soaking for up to 5-6 hours and washing multiple times to remove saltiness and sand. - 2
Place the pork belly in a pot with enough water to cover, add the ginger slices, and bring to a boil. Simmer for 30-40 minutes until the pork is partially cooked. Remove the pork, drain, and pat dry.
- 3
Heat 2 tbsp of cooking oil in a wok or frying pan over medium-high heat. Carefully place the pork belly skin-side down and fry until golden brown and slightly crispy. This step helps to render fat and create a textured skin.
💡 Wskazówki profesjonalistów: Some recipes recommend pricking the skin with a fork after boiling and before frying for a crispier result. Others suggest deep-frying the skin side until golden brown. - 4
Transfer the fried pork belly to a heatproof bowl, skin-side down. Drizzle with 2 tsp dark soy sauce for color and flavor.
💡 Wskazówki profesjonalistów: Some recipes suggest cutting the pork belly into thick slices before arranging them in the bowl. - 5
In the same wok (without washing), add the smashed garlic and fry until aromatic. Add the prepared preserved mustard greens and sauté for about 5 minutes until dry. Add the water, 2 tbsp oyster sauce, 2 tsp sesame oil, and 2 tsp sugar. Stir well and simmer for another 10 minutes.
- 6
Spoon the sautéed preserved mustard green mixture over the pork belly in the bowl, pressing down gently to fill any crevices.
💡 Wskazówki profesjonalistów: Ensure the preserved greens are evenly distributed over the pork. - 7
Cover the bowl with a heatproof lid or aluminum foil. Steam over high heat for 2 to 2.5 hours, or until the pork belly is very tender and can be easily pierced with a fork.
💡 Wskazówki profesjonalistów: Some recipes suggest steaming for up to 3 hours for maximum tenderness. - 8
Carefully remove the bowl from the steamer. Invert the bowl onto a serving dish, so the pork belly slices are on top and the preserved mustard greens are at the bottom. Drain any excess liquid from the bowl onto the serving dish.
💡 Wskazówki profesjonalistów: Allowing the dish to rest for a few minutes before inverting can help it hold its shape. - 9
Serve hot, typically with steamed white rice or porridge.
💡 Wskazówki profesjonalistów
- ✓The quality of the preserved mustard greens (mei cai) significantly impacts the flavor. Look for sweet varieties that are less salty.
- ✓Don't skip the step of frying the pork belly skin; it renders fat and creates a desirable texture.
- ✓Steaming time can vary depending on the size and cut of the pork belly. Ensure it is fork-tender before serving.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Some recipes include star anise or fermented red tofu in the braising liquid for added depth of flavor.
- A small amount of cornstarch slurry can be used to thicken the sauce before serving.