Men’s Kitchen Classic Home-Style Dishes – The Super Flavorful Hakka Dish “Preserved Vegetable Pork Belly”

Text & Photos /Men’s Kitchen 1+1

When talking about Hakka cuisine, how can we not mention the most iconic dish – Preserved Vegetable Pork Belly? The Hakka people in Miaoli, Taiwan, are well-known for their pickled foods, and preserved mustard greens are one of them. Today, let’s use preserved mustard greens to introduce you to a classic Hakka dish: Preserved Vegetable Pork Belly.

Ingredients:
900g pork belly (with skin)
2 heads of preserved mustard greens
5 garlic cloves
4 tablespoons soy sauce
2.5 tablespoons rice wine
2 teaspoons sugar
150ml water

Method:
1. First, soak the preserved mustard greens in water and set aside.

2. Heat oil in a pan and pan-fry the pork belly until the skin turns golden brown.

3. Then add 4 cloves of garlic and the sugar, and stir-fry until the sugar is completely melted.

4. Next, add soy sauce, rice wine, and water, then braise the pork until it is colored (about 20 minutes), then set aside.

5. Drain the preserved mustard greens from step 1 and cut them into small pieces. Then heat oil in a pan, sauté the minced garlic until fragrant, and add the chopped preserved mustard greens. Stir-fry until dry and fragrant.

6. Finally, take a large bowl, place the pork belly from step 4 at the bottom, top with the stir-fried preserved mustard greens, and steam in a steamer for 30–45 minutes. To serve, simply invert the bowl onto a plate. That’s it—your dish is ready.

Tips
1. The saltiness of preserved mustard greens may vary depending on how they were pickled, so adjust the amount of soy sauce according to your taste.
2. The longer you steam, the more tender and soft the pork will be, so you can adjust the time based on your preference.
3. Preserved mustard greens can be found in traditional grocery stores.

This classic and delicious Preserved Vegetable Pork Belly isn’t as difficult to make as you might think — why not give it a try yourself?

Men’s Kitchen 1+1
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