Steamed Pork with Pickled Mustard Greens

  • 500 g (~1 lb) pork belly
  • 1 Tbsp light soy sauce
  • 2 Tbsp chopped garlic
  • 200 g (~½ lb) Sweet Mui Choy*, diced, soaked

Seasoning A:
  • 2 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp oyster sauce

Seasoning B:
  • 1 Tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • ½ Tbsp sugar
  • ½ tsp Five Spice powder

*Sweet Mui Choy is another preserved form of Pickled Mustard Greens. This product is sweetened during the process so is quite different to the salted kind mentioned included in the List of Edibly Asian. It is available commercially from Asian grocers or specifically Chinese Grocers.

  1. Rub pork belly with 1 Tbsp light soy sauce. Deep fry in hot oil until golden brown.
  2. Drain. Cut into thick slices.
  3. Heat 1 Tbsp oil, put in sliced pork belly, seasoning A and stir well.
  4. Set aside.
  5. Heat another 1 Tbsp oil and saute garlic until fragrant.Add in Mui Choy, seasoning B and stir fry until dry and aromatic.
  6. Set aside.
  7. Arrange sliced pork belly into a steaming bowl or basin (with skin facing down) and cover with Mui Choy. Steam on high for 90 minutes.