Pork Belly with Pickle Mustard Green 梅菜扣肉(豬)

Pork Belly with Pickle Mustard Green 梅菜扣肉(豬)Pork Belly with Pickle Mustard Green 梅菜扣肉(豬)


For pork belly

  • 1 piece pork belly, about 1 1/4 to 1 1/2 lb (0.6 to 0.75 kg);
  • 2 tablespoons ginger juice, (1 piece of ginger, about 4 oz (25 g), peel, grate and squeeze for juice);
  • 1 cup (240 ml) vegetable/ canole oil for high heat;
  • Sea salt.

For pickle mustard green

  • 1 lb (0.5 kg) pickle mustard green, soaked, cleaned, drained and dry;
  • 2 tablespoons vegetable/canole oil, can use the oil from frying the pork belly;
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
  • 2 tablespoons dark soy sauce;
  • 1 teaspoon cane sugar.


Serving for 4

For pork belly

  1. Scrape the skin of the pork belly and clean;
  2. Add ginger juice and sea salt to marinate overnight;
  3. Pat dry;
  4. Add 1 cup (240 ml) vegetable/canole oil in a heavy sauce pan over medium high heat;
  5. Shallow fry both sides of the pork belly until golden brown;
  6. Take out and set aside.

For pickle mustard green

  1. Add pickle mustard green to a large sauté pan without oil over medium heat to dry, stir once awhile;
  2. Add 2 tablespoons of vegetable/canole oil, can use oil from frying the pork belly;
  3. Add Liquid Amino and dark soy;
  4. Place on the bottom of shallow bowl;
  5. Top with the pork belly;
  6. Steam in a wok/large pot of water until tender, about 90 minutes;
  7. Rest for 5 minutes;
  8. Slice and plate with pickle mustard green on rice, serve hot.

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