Chinese-Style Steamed Pork with Preserved Vegetables
Indulge in the savory and comforting flavors of **Chinese-Style Steamed Pork with Preserved Vegetables**, a classic dish that boasts tender slices of marinated pork belly layered with aromatic preserved mustard greens (*mei cai*). This time-honored recipe highlights the bold umami profile of soy sauces, Shaoxing wine, and sesame oil, enhanced by the gentle heat of ginger and a touch of sweetness. The preserved vegetables, stir-fried for maximum fragrance, impart a delightfully tangy and salty contrast to the rich pork belly. Steamed to perfection, the dish becomes meltingly tender and infused with complex flavors. Ideal for pairing with steamed rice, this hearty recipe is perfect for family meals or celebrations. With a blend of traditional ingredients and simple techniques, it’s a versatile way to explore authentic Chinese home cooking.
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Recipe Information
Ingredients
- 600 grams pork belly
- 150 grams preserved mustard greens (mei cai)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 20 grams ginger
- 2 stalks spring onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the preserved mustard greens under running water several times to remove excess salt and dirt. Soak them in water for about 20 minutes, then squeeze out the water and finely chop. Set aside.
Slice the pork belly into 1/4 inch thick pieces. Peel and cut the ginger into thin slices. Chop the spring onions, separating the white and green parts.
In a large bowl, combine the pork belly slices with light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, cornstarch, salt, and black pepper. Add the ginger slices and the white parts of the spring onions. Mix well to coat the pork evenly. Let it marinate for at least 15 minutes.
Heat a non-stick pan over medium heat and stir-fry the chopped preserved vegetables without oil for about 2-3 minutes until fragrant. Remove from heat and set aside.
In a heatproof deep plate or shallow bowl, start layering: place a layer of marinated pork slices first, then a layer of preserved vegetables, repeating until all ingredients are used, finishing with a layer of pork on top.
Prepare a steamer and bring the water to a boil. Place the plate with the pork and preserved vegetables on the steamer rack, ensuring the water does not touch the plate.
Steam over medium-high heat for about 50-60 minutes, or until the pork is tender and fully cooked.
Carefully remove the plate from the steamer and garnish with the green parts of the spring onions.
Serve the steamed pork hot, ideally with steamed rice.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
