Hunan Steamed Pork with Preserved Vegetables
Tender steamed pork belly seasoned with soy and rice wine, topped with salty preserved vegetables and chili heat—a classic Hunan braise that's brighter and less oily than stir-fries. Serve over rice to soak up the savory broth.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1.5 lbs pork belly, skin removed
- ¾ cup preserved mustard greens (canned or jarred), rinsed and chopped
- 3 tbsp soy sauce
- 2 tbsp shaoxing wine or dry sherry
- 4 cloves garlic cloves, minced
- 2 whole dried red chilies, broken into pieces
- 1 tbsp fresh ginger, minced
- 1 cup chicken or pork stock
Instructions
- 1
Cut pork belly into 2-inch chunks. Pat dry with paper towels.
- 2
Mince garlic and ginger. Break dried chilies into pieces. Rinse and chop preserved mustard greens.
- 3
Bring stock to a boil in a large pot or wok. Add pork chunks and return to boil, skimming any gray foam that rises.
- 4
Add soy sauce, shaoxing wine, garlic, ginger, and dried chilies. Stir once. Reduce heat to low and cover.
- 5
Simmer gently for 30 minutes, uncovered, until pork is tender. Skim excess fat if desired.
- 6
Stir in preserved mustard greens and simmer 2 minutes more until heated through. Taste and adjust soy sauce if needed.
- 7
Spoon pork and broth into bowls over steamed rice. Distribute greens and chili pieces evenly across servings.
Tools you’ll need
- large pot or 14-inch wok
- cutting board
- chef's knife
- spoon or ladle
- paper towels
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