Home-Style Non-Deep-Fried Steamed Pork Belly with Preserved Mustard Greens

Place 500g of pork belly on the cutting board and slice it into a neat, rectangular block for making the dish.

In a large basin, add enough water to submerge the meat and dissolve 10g of salt. Soak the pork belly for 10 minutes. Then, scrape the pig skin firmly with a knife to remove impurities and residue, rinse twice with clean water until the water is completely clear, and remove the meat.

Place the cleaned pork belly skin-side down on the steamer rack and cover with the lid. Once the water boils and steam rises, steam over medium-high heat for 30 minutes until chopsticks can easily poke completely through the center without any bloody liquid releasing, then transfer into a large bowl.

While steaming the pork, place 100g of dried preserved mustard greens into a basin of water to soak briefly until loosened. Rub and rinse thoroughly to remove dust and sand, then rinse again with clean water. Squeeze out excess water firmly with both hands, loosen, and set aside in a bowl.

Place the freshly steamed pork belly skin-side up. While still hot, prick dense tiny holes across the entire surface of the pig skin using a metal fork. After pricking, rub 3g of salt evenly onto the skin, then rub 5g of dark soy sauce evenly across the skin until uniformly coated in deep amber color.

Heat a pan and add 15ml of cooking oil until about 50% hot (approx. 150°C). Place the pork belly skin-side down into the pan and immediately cover with the lid. Maintain low heat and slow-fry, checking 1-2 times, until the pig skin develops a blistered, fragrant, deep reddish-brown crust, then turn off the heat and remove.

Immediately plunge the freshly seared hot pork belly into a large basin of cold water and soak for 10 minutes. The rapid thermal shock will cause the crisped skin to contract and wrinkle, forming a distinctive tiger skin texture.

Using the remaining rendered oil in the pan from searing the pork, add the squeezed preserved mustard greens. Stir-fry over medium-low heat for about 3 minutes to evaporate any remaining moisture until the greens are glossy, loosened, and intensely fragrant, then transfer to a bowl.

Remove the soaked pork belly from cold water onto the cutting board. Slice into even, thick slices about 0.8 cm thick, and transfer all the sliced pork into a large bowl.

To the large bowl with sliced pork belly, add 2g salt, 5g sugar, 3g matsutake mushroom seasoning, 5ml white vinegar, 15g oyster sauce, 5g dark soy sauce, and 20g light soy sauce. Mix gently and thoroughly by hand until every slice is evenly coated in the rich, glossy sauce.

Take a round deep steaming bowl and arrange the marinated pork slices neatly skin-side down, overlapping tightly across the bottom. Spread the fried preserved greens evenly over the pork and press down firmly. Pour any remaining marinade sauce over the greens, then top evenly with 15g minced garlic, 10g minced ginger, and 3g chili flakes.

Add plenty of water to the steamer pot and bring to a rolling boil over high heat. Place the assembled bowl steadily into the steamer rack and cover with the lid. Steam over high heat for 1 hour until the pork belly rendered fat fully permeates the greens and the meat becomes completely tender and melting, then turn off the heat.

Using oven mitts, remove the steaming bowl onto the counter. Place a slightly larger deep serving plate upside down over the bowl, hold both tightly together with both hands, and quickly invert. Gently lift away the steaming bowl to reveal the glistening dome of pork, sprinkle 10g of chopped scallions on top, and serve.