Hakka Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

Name: Hakka Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)
Total time: 3 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: 600 g pork belly; 2 head sweet preserved mustard greens; 2 tbsp dark soy sauce; 1 tbsp sugar; 1 tsp light soy sauce; 1 tbsp dark soy sauce; 1 tsp rice wine; 1 tbsp chu hou paste; 1.5 tbsp light soy sauce; 0.5 tbsp dark soy sauce; 1 tbsp rice wine; 1 tsp sugar; 0.25 tsp salt; 50 ml water; Cooking oil, for frying

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main course dinnerhakkachinese porkpork bellysteamed

Servings

180

Minutes

Ingredients

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 3: Pat the skin completely dry after brushing on the dark soy. Water on the skin is what makes hot oil spit, so keep a lid handy.
Technique · Step 6: To unmould, cover the bowl with a large plate and flip both together in one movement, then lift the bowl away.
Equipment · Step 5: Needs a steamer big enough for a large bowl. A wide pot with a rack and a tight lid works, topped up with boiling water during the two hours.
Swap: No rice wine? Dry sherry is the usual stand-in, used in the same amount.