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Sliced pork belly is steamed with mei cai (preserved mustard greens) until the flavors meld into a salty-sweet harmony. A Hakka family classic, this dish freezes beautifully for convenient meal prep.
Soak the preserved mustard greens in water for 20 minutes, then drain, squeeze dry, and chop coarsely.
Blanch the pork belly slab in boiling water for 5 minutes to remove impurities, then drain and pat dry.
Heat a skillet over medium-high and sear the pork belly, skin-side down, until golden and rendered, about 3–5 minutes.
Slice the belly into 1/3-inch pieces. Arrange the slices neatly, skin-down, in a heatproof bowl.
In a pan, sauté chopped ginger and scallions with the mei cai for 2–3 minutes, add soy sauce, dark soy, Shaoxing wine, sugar, and sesame oil, then cook for another 2 minutes.
Spread the seasoned mei cai mixture over the arranged pork belly slices, gently pressing to ensure contact.
Set up a steamer with boiling water. Steam the bowl, covered, over medium-high heat for 90 minutes until pork is tender and flavors are absorbed.
Carefully remove the bowl, drain off excess liquid if needed, and invert onto a serving plate so the pork skin faces up. Serve hot.
