Preserved Mustard Greens with Steamed Pork Belly

Method9 steps

1. 1

   Soak the Preserved Mustard Greens

   浸泡梅菜

   Place the preserved mustard greens in clean water and soak for 1 hour.

   梅菜放到清水中，浸泡 1 小时。

   ⏱60 min

   • 💡 Soaking removes sand and excess salt.浸泡是为了去除泥沙和多余盐分。
   
2. 2

   Treat the Pork Skin (Optional)

   处理猪皮（可选）

   Pour 50 ml of cooking oil into the wok. Place the whole piece of Pork Belly skin-side down in the wok for 1 minute, then remove and scrape off any impurities from the skin.

   锅中倒入 50 ml 食用油，将整个五花肉猪皮朝下，放到锅中 1 分钟，取出刮掉猪皮上的杂质。

   ⏱1 min

   • 💡 This step is optional and is mainly to make the pork skin cleaner.此步骤可选，主要是为了让猪皮更干净。
   
3. 3

   Boil the Pork Belly

   水煮五花肉

   Add boiling water to the wok, place the Pork Belly in, and boil over high heat for 20 minutes (until chopsticks can pierce the Pork Belly). Remove the Pork Belly.

   锅中加入开水，放入五花肉，大火煮 20 分钟（至筷子可以插进五花肉），取出五花肉。

   ⏱20 min

   • 💡 The meat is cooked through when chopsticks can pierce it.煮熟程度以筷子能穿透为准。
   
4. 4

   Marinate the Pork Belly

   腌制五花肉

   Evenly coat the surface of the Pork Belly with dark soy sauce, five-spice powder, and granulated sugar. Let it sit for 15 minutes.

   在五花肉表面涂抹均匀老抽、五香粉、白砂糖，放置 15 分钟。

   ⏱15 min

   • 💡 An even coating helps with coloring during the subsequent deep-frying.涂抹均匀有助于后续油炸上色。
   
5. 5

   Deep-Fry the Pork Belly

   油炸五花肉

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

   起锅烧油，加入五花肉，中火油炸直至两面金黄色（约 3-5 分钟）。

   ⏱4 min

   • 💡 Be careful of splattering oil while frying.炸的时候注意防溅油。
   
6. 6

   Stir-Fry the Preserved Mustard Greens

   炒制梅菜

   Heat oil in the wok, add the preserved mustard greens, then add bird's eye chili, minced garlic, chicken bouillon powder, and salt. Stir-fry until the moisture in the preserved mustard greens is cooked off.

   起锅烧油，倒入梅菜，加上小米椒、蒜蓉、鸡精、食用盐后翻炒，直至炒干梅干菜水分。

   ⏱5 min

   • 💡 Cooking off the moisture helps the greens absorb the pork fat better later.炒干水分是为了后续能更好地吸收肉油。
   
7. 7

   Slice and Arrange in a Bowl

   切片装碗

   Slice the Pork Belly (about 0.5-1 cm thick), place the slices in a large bowl, and sprinkle the stir-fried preserved mustard greens on top.

   五花肉切片（厚度约 0.5-1 cm），放在大碗中，撒上炒好的梅干菜。

   ⏱5 min

   • 💡 The meat slices should be uniform in thickness.肉片厚薄要均匀。
   
8. 8

   Steam

   上锅蒸制

   Steam over medium heat for 45 minutes.

   中火蒸 45 分钟。

   ⏱45 min

   • 💡 Adjust the time to your preference; steam longer if you prefer it more tender.可以根据个人喜好调整时间，喜欢更软烂的可以多蒸会儿。
   
9. 9

   Invert onto a Plate

   倒扣装盘

   Place a plate upside down over the large bowl of Pork Belly, then invert the bowl to turn the Pork Belly out onto the plate.

   拿个盘子倒盖在五花肉大碗中，将五花肉倒扣在盘子中即可。

   ⏱1 min

   • 💡 Be steady when inverting and watch out for burns.倒扣时动作要稳，小心烫手。