📝 About This Recipe
A crown jewel of Jiangsu and Huaiyang cuisine, this dish features succulent layers of pork belly steamed to melt-in-your-mouth perfection atop a bed of savory, umami-rich Mei Cai. The pork skin is uniquely blistered and braised until it achieves a beautiful 'tiger-skin' texture, absorbing the deep aromas of star anise and dark soy. It is a masterpiece of patience and technique, offering a harmonious balance of salty, sweet, and earthy flavors that define Chinese comfort food at its finest.
🥗 Ingredients
The Pork
- 800 grams Pork Belly (one large square piece with skin intact)
- 5 slices Ginger (for boiling)
- 2 stalks Scallions (knotted)
- 2 tablespoons Shaoxing Rice Wine (for boiling)
The Preserved Vegetables
- 150 grams Dry Preserved Mustard Greens (Mei Cai) (thoroughly soaked and rinsed)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 2 tablespoons Cooking Oil (for stir-frying)
The Braising Sauce
- 2 tablespoons Dark Soy Sauce (for color and skin rubbing)
- 2 tablespoons Light Soy Sauce (for seasoning)
- 1 tablespoon Oyster Sauce
- 20 grams Rock Sugar (crushed)
- 1/2 teaspoon Five Spice Powder
- 2 whole Star Anise
👨🍳 Instructions
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1
Soak the dried Mei Cai in warm water for at least 45 minutes. Rinse multiple times to remove any grit or sand, then squeeze out all excess water and chop into small pieces.
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2
Place the pork belly in a pot with cold water, ginger slices, knotted scallions, and Shaoxing wine. Bring to a boil, then simmer for 20-25 minutes until the pork is 70% cooked. Drain and pat the skin completely dry with paper towels.
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3
Use a fork or a meat tenderizer tool to prick numerous small holes all over the pork skin. This is crucial for creating the 'tiger skin' texture later.
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4
Rub 1 tablespoon of dark soy sauce evenly over the pork skin while it is still warm. Let it air dry for 10 minutes.
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5
In a wok or heavy skillet, heat a thin layer of oil over medium-high heat. Place the pork skin-side down. Cover with a lid immediately as it will splatter. Fry for 3-5 minutes until the skin is dark brown and blistered.
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6
Immediately submerge the fried pork into a bowl of ice water for 15 minutes. This 'shocking' process causes the skin to wrinkle and become tender.
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7
While the pork is soaking, heat 2 tablespoons of oil in a wok. Sauté the minced garlic and ginger until fragrant, then add the chopped Mei Cai. Stir-fry for 5 minutes to develop the aroma. Add the rock sugar, light soy sauce, and five-spice powder. Set aside.
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8
Remove the pork from the ice water and slice into uniform pieces, about 1cm thick, ensuring the skin remains attached to each slice.
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9
Mix the remaining dark soy sauce, light soy sauce, and oyster sauce in a small bowl. Toss the pork slices in this mixture to coat evenly.
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10
In a deep, heat-proof steaming bowl, arrange the pork slices skin-side down in a neat, overlapping row.
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11
Pack the stir-fried Mei Cai tightly on top of the pork slices, smoothing the surface. Place the star anise on top.
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12
Place the bowl in a steamer and steam over medium heat for 90 to 120 minutes. The pork should be so tender that it almost falls apart when touched.
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13
Carefully remove the bowl from the steamer. Pour the excess liquid from the bowl into a small saucepan. Simmer the liquid until slightly thickened into a glaze.
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14
Place a large serving plate over the steaming bowl. In one quick, confident motion, flip the bowl and plate over. Gently lift the bowl to reveal the beautifully arranged pork.
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15
Drizzle the thickened glaze over the pork and garnish with fresh cilantro or scallions if desired.
💡 Chef's Tips
Always prick the skin thoroughly; the more holes you make, the better the 'tiger skin' effect. Do not skip the ice water bath, as this is the secret to the gelatinous, melt-in-your-mouth skin texture. Ensure the Mei Cai is rinsed very well, as these preserved vegetables can be quite sandy and salty. If you prefer a thicker sauce at the end, add a tiny cornstarch slurry to the juices when simmering them in the pan. This dish tastes even better the next day after the flavors have had more time to meld.
🍽️ Serving Suggestions
Serve with fluffy steamed white jasmine rice to soak up the rich, savory sauce. Pair with steamed 'Lotus Leaf' buns (Gua Bao) to make delicious pork belly sliders. Balance the richness with a side of blanched bok choy or a crisp cucumber salad. Enjoy with a pot of strong Pu-erh tea to cleanse the palate between bites. A light, chilled lager or a medium-bodied Riesling complements the umami profile beautifully.