📝 About This Recipe
A cornerstone of Hunan's bold and rustic culinary heritage, this braised pork belly dish is a masterclass in balancing salty, savory, and deep umami flavors. Unlike its Cantonese cousin, the Hunan version leans into the fiery spirit of the region with dried chilies and a darker, more intense braising liquor that permeates the tender meat. The star is the 'Meigan Cai' (dried mustard greens), which absorbs the rendered pork fat to create a melt-in-your-mouth texture that is legendary among Chinese comfort foods.
🥗 Ingredients
Main Ingredients
- 800 grams Pork Belly (skin-on, high quality with even fat layers)
- 150 grams Meigan Cai (Dried Preserved Mustard Greens) (soaked in warm water for 30 minutes and rinsed thoroughly)
- 50 grams Ginger (half sliced for boiling, half minced for stir-frying)
- 3 stalks Scallions (knotted for the initial boil)
The Braising Aromatics
- 4 cloves Garlic (minced)
- 5-8 pieces Dried Red Chilies (snapped in half, seeds removed for less heat)
- 2 pieces Star Anise
- 1 teaspoon Sichuan Peppercorns (optional, for a subtle numbing touch)
The Sauce and Seasoning
- 2 tablespoons Shaoxing Wine (for parboiling and the sauce)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for a rich mahogany color)
- 20 grams Rock Sugar (or granulated sugar)
- 1 tablespoon Oyster Sauce
👨🍳 Instructions
-
1
Place the pork belly in a large pot with cold water. Add the sliced ginger, knotted scallions, and 1 tablespoon of Shaoxing wine. Bring to a boil, skim off the foam, and simmer for 15-20 minutes until the pork is firm but cooked through.
-
2
While the pork cooks, soak the dried mustard greens in warm water. Rinse them at least 3-4 times to remove excess salt and grit, then squeeze them completely dry and chop finely.
-
3
Remove the pork from the pot and pat the skin bone-dry with paper towels. Prick the skin all over with a fork or toothpick—this helps the skin absorb flavor and creates a better texture.
-
4
Rub a teaspoon of dark soy sauce onto the pork skin. Heat a small amount of oil in a wok or skillet and sear the pork skin-side down until the skin is bubbly, dark brown, and slightly crispy (be careful of oil splashes!).
-
5
Immediately plunge the seared pork into a bowl of ice water for 10 minutes. This 'shocks' the skin, creating the signature 'tiger skin' wrinkled texture.
-
6
Slice the cooled pork into 1cm thick uniform slices. Arrange them in a deep heat-proof bowl, skin-side down, overlapping slightly.
-
7
In a clean wok, heat 1 tablespoon of oil. Sauté the minced ginger, garlic, and dried chilies until fragrant. Add the chopped mustard greens and stir-fry for 3-4 minutes to evaporate remaining moisture.
-
8
Add the light soy sauce, dark soy sauce, oyster sauce, and rock sugar to the mustard greens. Stir well to combine and cook for another 2 minutes.
-
9
Pack the seasoned mustard green mixture tightly over the pork slices in the bowl, pressing down firmly to ensure there are no air pockets.
-
10
Place the bowl in a steamer over high heat. Once the water is boiling, reduce to medium-low and steam for 60 to 75 minutes. The pork should be extremely tender and the fat translucent.
-
11
Carefully remove the bowl from the steamer. Place a large serving plate over the top of the bowl. Using oven mitts, quickly and confidently flip the bowl and plate over.
-
12
Gently lift the bowl to reveal the beautifully arranged pork slices now sitting on top of the mound of preserved vegetables. Garnish with fresh cilantro or chopped scallions.
💡 Chef's Tips
Thoroughly washing the Meigan Cai is crucial; it often contains sand and can be overly salty if not rinsed 3-4 times. Pricking the pork skin and the ice-water bath are the secrets to achieving the 'tiger skin' texture that defines high-quality braised pork. Don't skip the sugar; Hunan cuisine uses it to balance the intense saltiness of the preserved vegetables and the heat of the chilies. If you have time, let the dish sit for 15 minutes after steaming before flipping; it allows the juices to settle and the flavors to concentrate.
🍽️ Serving Suggestions
Serve with fluffy steamed white jasmine rice to soak up the rich, savory sauce. Pair with a side of stir-fried bok choy or gai lan to provide a fresh, crunchy contrast to the rich pork. Accompany with a hot pot of Pu-erh tea, which helps cut through the richness of the pork fat. For a traditional Hunan experience, serve with a small side of chopped fresh chilies in soy sauce for those who want extra heat.