{"id":11234,"date":"2019-07-17T23:41:32","date_gmt":"2019-07-17T15:41:32","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=11234"},"modified":"2019-07-17T23:41:32","modified_gmt":"2019-07-17T15:41:32","slug":"%e6%a2%85%e8%8f%9c%e6%89%a3%e8%82%89-%ef%bc%88hakka-pork-belly-with-preserved-mustard-greens","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=11234","title":{"rendered":"\u6885\u83dc\u6263\u8089 \uff08Hakka Pork Belly With Preserved Mustard Greens)"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11235 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/03\/Mei-Cai-Kou-Rou-2.jpg\" alt=\"\" width=\"650\" height=\"614\" \/><\/strong><\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11236 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2019\/03\/Mei-Cai-Kou-Rou.jpg\" alt=\"\" width=\"650\" height=\"472\" \/><\/p>\n<p style=\"text-align: justify;\">This recipe is a very famous Hakka recipe where pork belly is braised and steamed for a long enough time to make it very soft, so soft that it&#8217;s supposed to melt in your mouth. This signature Hakka dish goes very well with white rice as it has a lot of gravy that goes along with it. The mustard green also helps to give it an additional texture and flavour to give the dish a more balanced taste and richness.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">Nevetheless, this recipe isn&#8217;t an easy one to attempt. I tried my best to follow exactly what I was supposed to do, but somehow, the outlook isn&#8217;t as pleasing as I&#8217;ve wished for it to be as it&#8217;s not very evenly browned or braised and not as soft as I&#8217;d love for it to be. The taste is there though &#8211; sweet, salty and a little spiced. Will try to improve on this attempt the next time I come back to this recipe, though I must say, it&#8217;s not a dish to be had on a regular basis due to its fatty content!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Pork belly: 800g<\/li>\n<li>Dark soy sauce: 2 tbsp<\/li>\n<li>Oil: 2 tbsp + 3 tbsp + 2 tbsp<\/li>\n<li>Preserved mustard green: 300g, soaked in water for 1hr, rinsed dry, cut into strips<\/li>\n<li>Ginger: 5 slices<\/li>\n<li>Garlic: 5 cloves, minced<\/li>\n<li>Light soy sauce: 2 tbsp<\/li>\n<li>Oyster sauce: 2 tbsp<\/li>\n<li>Shaoxing wine: 1 tbsp<\/li>\n<li>Water: 500ml<\/li>\n<li>Star anise: 1<\/li>\n<li>Rock sugar: 20g<\/li>\n<li>Cornflour mixture: 2 tbsp cornflour + 2 tbsp water<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Blanch pork belly in boiling water for 5min to get rid of porky taste. Drain, pat dry and poke holes into the skin with a fork.<\/li>\n<li>Run dark soy sauce over pork belly. Leave to marinate for 30min.<\/li>\n<li>Heat 2 tbsp oil in pan. Sear pork belly on all sides. Leave to rest for 10min, then slice into 1cm thick slices. Set aside.<\/li>\n<li>Heat 3 tbsp oil in wok. Fry mustard greens till fragrant. Remove and set aside.<\/li>\n<li>Heat 2 tbsp oil in wok. Fry ginger and garlic till fragrant.<\/li>\n<li>Add in greens, light soy sauce, oyster sauce, shaoxing wine, water, star anise and rock sugar. Stir to combine.<\/li>\n<li>Add in pork belly. Simmer for 20min.<\/li>\n<li>Arrange pork belly in a metal bowl, skin side down. Cover with greens on top and pour in the sauce.<\/li>\n<li>Steam 40min in a pressure cooker.<\/li>\n<li>Pour out the sauce into a bowl first, then invert the dish onto a serving plate.<\/li>\n<li>Heat the sauce in a pot. Add in cornflour mixture to thicken. Pour gravy over pork belly slices to serve.<\/li>\n<\/ol>\n<p><em><strong>Trick<\/strong><\/em>:<\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">I have taken the pressure cooker route to reduce the cooking time significantly, otherwise the usual process would require at least 2hrs of steaming to get it right, which is a lot of time!<\/p>\n<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n4 &#8211; 6 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=11234\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>This recipe is a very famous Hakka recipe where pork belly is braised and steamed for a long enough time to make it very soft, so soft that it&#8217;s supposed to melt in your mouth. This signature Hakka dish goes &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=11234\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[132,93],"tags":[687,688,159,632,158],"class_list":["post-11234","post","type-post","status-publish","format-standard","hentry","category-chinese","category-pork","tag-hakka","tag-mustard-green","tag-pork-belly","tag-steaming","tag-stew"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.1.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"This recipe is a very famous Hakka recipe where pork belly is braised and steamed for a long enough time to make it very soft, so soft that it&#039;s supposed to melt in your mouth. 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This signature Hakka dish goes very well with white rice as it has a lot of gravy that goes along\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"BlogPosting\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#blogposting\",\"name\":\"\\u6885\\u83dc\\u6263\\u8089 \\uff08Hakka Pork Belly With Preserved Mustard Greens) - Hungry Peepor\",\"headline\":\"\\u6885\\u83dc\\u6263\\u8089 \\uff08Hakka Pork Belly With Preserved Mustard Greens)\",\"author\":{\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?author=3#author\"},\"publisher\":{\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/#organization\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/Mei-Cai-Kou-Rou-2.jpg\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234\\\/#articleImage\",\"width\":650,\"height\":614},\"datePublished\":\"2019-07-17T23:41:32+08:00\",\"dateModified\":\"2019-07-17T23:41:32+08:00\",\"inLanguage\":\"en-US\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#webpage\"},\"isPartOf\":{\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#webpage\"},\"articleSection\":\"Chinese, Pork, Hakka, Mustard Green, Pork Belly, Steaming, Stew\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=61#listItem\",\"name\":\"Food &amp; Recipes\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=61#listItem\",\"position\":2,\"name\":\"Food &amp; Recipes\",\"item\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=61\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=152#listItem\",\"name\":\"Types of Food\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=152#listItem\",\"position\":3,\"name\":\"Types of Food\",\"item\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=152\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=93#listItem\",\"name\":\"Pork\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=61#listItem\",\"name\":\"Food &amp; Recipes\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=93#listItem\",\"position\":4,\"name\":\"Pork\",\"item\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=93\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#listItem\",\"name\":\"\\u6885\\u83dc\\u6263\\u8089 \\uff08Hakka Pork Belly With Preserved Mustard Greens)\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=152#listItem\",\"name\":\"Types of Food\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#listItem\",\"position\":5,\"name\":\"\\u6885\\u83dc\\u6263\\u8089 \\uff08Hakka Pork Belly With Preserved Mustard Greens)\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?cat=93#listItem\",\"name\":\"Pork\"}}]},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/#organization\",\"name\":\"Hungry Peepor\",\"description\":\"Munching into all things new & interesting\",\"url\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?author=3#author\",\"url\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?author=3\",\"name\":\"cllism\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#authorImage\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/7de71edd31fc9a0b85da9b95c7683369977392873e56b9e144e992168a23cc97?s=96&d=mm&r=g\",\"width\":96,\"height\":96,\"caption\":\"cllism\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234#webpage\",\"url\":\"https:\\\/\\\/peepor.net\\\/pint\\\/blog\\\/?p=11234\",\"name\":\"\\u6885\\u83dc\\u6263\\u8089 \\uff08Hakka Pork Belly With Preserved Mustard Greens) - Hungry Peepor\",\"description\":\"This recipe is a very famous Hakka recipe where pork belly is braised and steamed for a long enough time to make it very soft, so soft that it's supposed to melt in your mouth. 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This signature Hakka dish goes very well with white rice as it has a lot of gravy that goes along"},"aioseo_meta_data":{"post_id":"11234","title":null,"description":null,"keywords":null,"keyphrases":null,"primary_term":null,"canonical_url":null,"og_title":null,"og_description":null,"og_object_type":"default","og_image_type":"default","og_image_url":null,"og_image_width":null,"og_image_height":null,"og_image_custom_url":null,"og_image_custom_fields":null,"og_video":null,"og_custom_url":null,"og_article_section":null,"og_article_tags":null,"twitter_use_og":false,"twitter_card":"default","twitter_image_type":"default","twitter_image_url":null,"twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_title":null,"twitter_description":null,"schema":{"blockGraphs":[],"customGraphs":[],"default":{"data":{"Article":[],"Course":[],"Dataset":[],"FAQPage":[],"Movie":[],"Person":[],"Product":[],"ProductReview":[],"Car":[],"Recipe":[],"Service":[],"SoftwareApplication":[],"WebPage":[]},"graphName":"","isEnabled":true},"graphs":[]},"schema_type":"default","schema_type_options":null,"pillar_content":false,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":null,"robots_max_videopreview":null,"robots_max_imagepreview":"large","priority":null,"frequency":null,"local_seo":null,"breadcrumb_settings":null,"limit_modified_date":false,"ai":null,"created":"2024-10-03 21:28:37","updated":"2025-06-08 13:12:09","seo_analyzer_scan_date":null,"focus_keyword":null,"additional_keywords":null,"truseo_locale":null},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\" title=\"Home\">Home<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\/?cat=61\" title=\"Food &amp; Recipes\">Food &amp; Recipes<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\/?cat=152\" title=\"Types of Food\">Types of Food<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t<a href=\"https:\/\/peepor.net\/pint\/blog\/?cat=93\" title=\"Pork\">Pork<\/a>\n\t\t<\/span><span class=\"aioseo-breadcrumb-separator\">&raquo;<\/span><span class=\"aioseo-breadcrumb\">\n\t\t\t\u6885\u83dc\u6263\u8089 \uff08Hakka Pork Belly With Preserved Mustard Greens)\n\t\t<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/peepor.net\/pint\/blog"},{"label":"Food &amp; Recipes","link":"https:\/\/peepor.net\/pint\/blog\/?cat=61"},{"label":"Types of Food","link":"https:\/\/peepor.net\/pint\/blog\/?cat=152"},{"label":"Pork","link":"https:\/\/peepor.net\/pint\/blog\/?cat=93"},{"label":"\u6885\u83dc\u6263\u8089 \uff08Hakka Pork Belly With Preserved Mustard Greens)","link":"https:\/\/peepor.net\/pint\/blog\/?p=11234"}],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11234"}],"version-history":[{"count":2,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11234\/revisions"}],"predecessor-version":[{"id":11384,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11234\/revisions\/11384"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}