Photograph of the finished Hakka pork belly with preserved mustard greens

China · Ba chỉ hấp cải muối khô Hakka

Hakka pork belly with preserved mustard greens

3 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 4 lb
  • Photograph of Dried pickled mustard greens (mei cai) Dried pickled mustard greens (mei cai) 1.6 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Rock sugar Rock sugar 3.5 oz
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Five-spice powder Five-spice powder 0.7 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the dried pickled mustard greens in water for 1 hour, changing the water three times, then drain and chop finely.
  2. 2 Changing the water three times is mandatory; if the cabbage isn't soaked long enough, the whole dish will be too salty to eat.
  3. 3 Boil the pork belly for 25 minutes, then pat it dry and fry the skin side in oil until it puffs up.
  4. 4 Cut the meat into 1 cm thick slices and marinate with soy sauce, rice wine, and five-spice powder.
  5. 5 Arrange the slices of meat skin-side down in a bowl, then cover with the stir-fried pickled vegetables.
  6. 6 Steam for 2 hours, then invert the bowl onto a plate so that the meat slices are on top and the vegetables are underneath.

With an appliance

  • Pressure cooker 2 hr

    Replace step 6: steam under high pressure for 45 minutes, then release the pressure naturally and turn it upside down onto a plate.

Start cooking