Hakka Braised Pork with Preserved Mustard
Hakka-style pork belly slow-cooked with preserved mustard greens and soy. Deep-frying the pork briefly until the skin blisters and darkens before it's steamed gives the dish its contrast of tender meat and textured skin.
Total time
170 min
Prep
50 min
Cook
120 min
Difficulty
hard
Cuisine
Chinese
Ingredients
800gpork belly, whole piece
200gpreserved mustard greens (mei cai), rinsed and soaked 30 minutes
4 tbspdark soy sauce
2 tbspsoy sauce
2 tbspShaoxing wine
2 tbspsugar
3 clovesgarlic
star anise and cinnamon1 of each
Instructions
1
Blanch pork 5 minutes. Pat dry.
2
Rub with 2 tbsp dark soy.
3
Deep-fry briefly until skin blisters and darkens.
4
Slice pork 1cm thick. Arrange skin-down in a bowl.
5
Squeeze mustard greens dry. Fry with garlic and remaining sauce ingredients.
6
Pack mustard mixture over pork.
7
Steam in a bain-marie 2 hours.
8
Invert onto a serving plate.
9
Serve with steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1083
Protein
20.8g
Fat
106.1g
Carbs
8.4g
Fiber
0.2g
Sodium
1210mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.