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Steamed Pork Slices with Preserved Vegetable

Steamed Pork Slices with Preserved Vegetable

A must-try dish was ordered by hubby.

  • Salty

It can bring you back to China with really rich but not too heavy taste.



Step 1
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Pre-cook the meat

In the cold water, add 0.8 lb of pork belly, 3 pieces of ginger, 1 green onion and 2 tbsp. of cooking wine.
Turn on the heat to high so while it’s boiling, the ginger and cooking wine can remove the meat smell. At the same time, skim the scum off.
Boil for 5 minutes.

Link for cooking wine https://goo.gl/k1GZmQ

Step 2
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Color the meat

Make the sauce with 1 tsp. of honey and 2 tsp. of dark soy sauce.

When 5mins is up, take the meat out and keep the meat soup for later on in this recipe.
Pat the pork dry, then spread on the sauce when it’s still hot. Make sure every corner is covered by the sauce then put it aside to let it dry for a little bit.

Link for dark soy sauce https://goo.gl/v6NWC5

Step 3
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Fry the meat

Heat about 1 tbsp. of canola oil on medium heat. When it’s warm, add the meat. Don’t ever overheat the oil.

Fry for about 2 minutes on each side of the meat.
To fry the skin, I stuck 2 chopsticks into the sides of meat like so, so that I could fry the skin without having the oil popping out of the wok. It's about 2 minutes when the skin surface appeared some bubbles.

Next, put it into meat soup (from step 1) to soften the surface and keep it moist.

Step 4
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Slice the meat and Correct the color

When the meat has cooled down a bit, cut it into thin pieces. It might be harder than you thought it would be.

Then add about 1 tsp. of dark soy sauce to make the color of meat even. Then put them in a bowl, skin down. It could be any bowl as long as it has a deep and round bottom.

Step 5
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Add Yacai and Sauce

Add about 1 cup of Yacai (Preserved Vegetable) on the top as well as surrounding the meat. Ya cai is a general name for cooked baby leaves of various vegetables, which is a famous cooking ingredient in Szechuan.

In order to enhance the flavor, add more sauce with:
1 tsp. of cooking wine
1 tsp. of light soy sauce
1 tsp. of dark soy sauce
1 tsp. of 13 spices powder
2 tsp. of meat soup (from step 1 or 2)

Then put the pieces of ginger and top with sauce. Steam for 1 hour on high heat.

Link for light soy sauce https://goo.gl/Qa8n8z 13 spices powder https://goo.gl/jyDT8C and Yacai https://goo.gl/eujYFC

Step 6
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Transfer to a serving plate

Use a big serving plate, and place it upside down over the bowl. Then with one hand on the top, the other on the bottom. Use a towel to protect your hands from the hot bowl. Press them together firmly and flip them as quick as possible, otherwise the juice will fly out.

Then carefully remove the bowl and it’s done!

Step 7
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Enjoy this special dish!

To make the presentation better, you could add more meat or use a smaller bowl to press everything more firmly.
At last, add some chopped green onions or cilantro as garnish.

Sandy Z.

My name is Sandy I'm just a Chinese girl living in the US and I love food! I absolutely love bringing unique Chinese flavors and dishes to everyone's table. Feel free to try out a few recipes! New Food for a New Mood!

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Adjust Servings:
0.8 lb Pork Belly Pre-cook
3 pieces Ginger Pre-cook
1 Green Onion Pre-cook
2 tbsp. Cooking Wine Pre-cook
1 tsp. Dark Soy Sauce Correct color after sliced meat
1 cup Yacai (Preserved Vegetable)
1 tsp. Cooking Wine Mixed sauce
1 tsp. Light Soy Sauce Mixed sauce
1 tsp. Dark Soy Sauce Mixed sauce
1 tsp. Thirteen Spices Powder Mixed sauce
2 tsp. Meat Soup Mixed sauce
3 pieces Ginger
Ketchup Shrimp
Hand-Shredded Chicken

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