Cookbook:Steamed Pork With Mustard Greens

Steamed Pork With Mustard Greens
Category	Chinese recipes
Servings	4
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes

Steamed pork with mustard greens (梅菜扣肉, pinyin: Méicàikòuròu) or mei cai kou rou is a Chinese dish from the Hakka people. It is very popular and tasty but contains a lot of saturated fat.

Ingredients

• About 10.5 ounces mustard greens
• 1 tsp cornstarch combined with 1 tsp cold water
• ½ tsp sugar
• 2 tsp light soy sauce
• 1 tsp rice wine or water
• ¾ pound pork tenderloin
• 2 tbsp vegetable oil
• 2 tbsp black bean and garlic sauce
• About 2 tbsp water
• Freshly ground black pepper

Procedure

1. Wash greens and discard tough stems.
2. Bring a large pot of water to a boil, add greens, and cook for 2 minutes.
3. Drain greens and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips.
4. In a medium bowl, combine cornstarch and water. Stir in sugar, soy sauce and rice wine. Cut pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally.
5. Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry for 1 minute.
6. Add pork and stir-fry for 2 minutes.
7. Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender.
8. Season with pepper and serve.

References

• Hsiung, Deh-Ta. The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. New York: St. Martin's Griffin, 2002.