「Steamed Pork Belly with Preserved Mustard Greens」

Ingredients and amounts

• 200 g pork belly
• 30 g preserved mustard greens (mei cai)
• 2 g five-spice powder
• 300 ml cooking oil
• 5 g white sugar
• 30 ml dark soy sauce
• 20 ml light soy sauce
• 1 bird's eye chili
• 10 g minced garlic
• 2 g salt
• 2 g chicken bouillon powder

Step-by-step method

1. 1

   Step 1

   Soak the preserved mustard greens in clean water for 1 hour.

2. 2

   Step 2

   Pour 50 ml of cooking oil into a wok. Place the whole pork belly skin-side down in the wok for 1 minute. Remove and scrape the skin clean. (Optional)

3. 3

   Step 3

   Add boiling water to the wok, put in the pork belly, and boil over high heat for 20 minutes, until a chopstick can pierce through. Remove the pork belly.

4. 4

   Step 4

   Evenly coat the pork belly surface with dark soy sauce, five-spice powder, and white sugar. Let it rest for 15 minutes.

5. 5

   Step 5

   Heat oil in a wok, add the pork belly, and deep-fry over medium heat until both sides are golden brown (3-5 minutes).

6. 6

   Step 6

   Heat oil in a wok, add the soaked preserved mustard greens, bird's eye chili, minced garlic, chicken bouillon powder, and salt. Stir-fry until the greens are dry.

7. 7

   Step 7

   Slice the pork belly into pieces (0.5-1 cm thick). Place the slices in a large bowl and top with the stir-fried preserved mustard greens.

8. 8

   Step 8

   Steam over medium heat for 45 minutes.

9. 9

   Step 9

   Place a plate upside down over the bowl, then invert the bowl to turn out the pork belly onto the plate.