I invited you to step into the world of the bold and flavorful delights of my classic Hakka-style steamed pickled mustard green with pork!

This classic Asian dish is a staple in any Hakka family, and I’m excited to share it with you. Combining the juicy ground pork and the savory and sweet preserved mustard green creates a taste explosion that will leave your taste buds tingling.

The last time I had it was perhaps thirty years ago, prepared by my mother-in-law, whose family is Hakka. It is not because I do not like it, but rather it has been buried under piles of other recipes I created recently.

I prepared the steamed pork belly slices with preserved mustard green during the recent Chinese New Year gathering, with some preserved mustard green left over from that recipe, which I can utilize to prepare this simple dish I have not had for years.

Preparing this Cantonese home-cooked dish is relatively straightforward, a quick and easy meal that takes less than half an hour from start to finish.

Let me show you how to prepare this traditional Hakka recipe that has stood the test of time in this article. 

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Wash the pickled mustard green

The pickled mustard green I use today sweet is a combination of sweet and salty mei cai. The choice entirely depends on your taste preference.  You can get it from the Asian grocery store.

Note: Mei Cai is the phonetic translation of the preserved mustard green from Chinese. Some books also translate it as pickled mustard green.

1. Wash the pickled mustard green in water to remove the salt and sugar deposited on the surface. Next, cut off the stem and separate the leaves. Then, I have to wash them thoroughly with water since it potentially contains some sand.
2. After it is clean, place it in a large bowl filled with hot water to soak it for thirty minutes to remove the salt from the vegetables. A lot of salt is used in the pickled process while preparing it, so it is necessary to add this step to avoid it becoming overly salty. You can use room temperature to soak it, but it takes slightly longer to remove the saltiness. 
3. After that, squeeze out the water and cut it into small pieces, about half a cm in length.

Stir-fry the mustard green with garlic 

1. Add a tablespoon of oil to a pan or wok to saute the minced garlic over medium heat until aromatic.
2. Next, add the preserved vegetable and stir-fry until the water has evaporated and smells fragrant.
3. Turn off the heat and remove the vegetable from the pan. 

Note: This step will make the mustard greens more fragrant. However, some recipes skip this process by combining the mustard greens directly with the pork. You can do that when your stomach is growling and want to make it as quickly as possible. 

Combine the pork with the mustard green

The pork I use is ground meat purchased from the butcher. I have requested the butcher to include thirty percent of fat in the meat so that it will turn out tender and smooth. You can mince the meat yourself, and I recommend using pork shoulder meat with some fat for the best result.

1. Season the minced pork with light soy sauce, sugar, oyster sauce, cornstarch, oil, and white pepper powder. Salt is not necessary as the preserved vegetable is salty.
2. Next, add a few tablespoons of cold water and work it into the pork. The meat will absorb the water quickly as you mix it. The water will eventually form the gravy after steaming.
3. Transfer the pork to a large mixing bowl, then leave up the patty and smash it down into the bowl repeatedly, about thirty times. This step helps to break down the connective tissue and develop a more springy texture. It is also an effective way to tenderize the pork.
4. Now transfer the pickled mustard green to the mixing bowl which contains the pork. Knead the vegetables into the pork patty and ensure they are thoroughly mixed.

Steam the pork over high heat for ten minutes.

• Transfer the meat patty to a shallow plate, and then spread it into a thick but even layer.
• Steam the pork over high heat for ten minutes.
• It is now ready to serve!

Note: For a more flavorful dish, add dark soy sauce, star anise, bamboo shoots, and a tablespoon of sesame oil to the sauce ingredients.

I serve it with steamed rice, which never fails to satisfy me. This quick and easy dish is perfect for a busy weeknight meal. So give this recipe a go and experience the delicious flavors. Trust me, your taste buds will thank you!

Yield: 2 servings

Pickled Mustard Green with Pork

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Enjoy the taste of authentic Hakka cuisine with this quick and easy recipe of pickled mustard greens with pork!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 130g pickled mustard green
• 250g minced pork
• 1 tbsp light soy sauce
• 1.5 tsp cornstarch
• 1/8 tsp white pepper powder
• 1/2 tbsp oyster sauce
• 2 tsp vegetable oil
• 3 tbsp water
• 1 tbsp chopped garlic

Instructions

1. Wash the pickled mustard green in water to remove the salt and sugar deposited on the surface. Next, cut off the stem and separate the leaves. Then, I have to wash them thoroughly with water since it potentially contains some sand.
2. Soak it for thirty minutes to remove the salt from the vegetables.
3. Cut it into small pieces, about half a cm in length.
4. Saute the minced garlic with oil over medium heat until aromatic.
5. Next, add the preserved vegetable and stir-fry until the water has evaporated and smells fragrant.
6. Season the minced pork with light soy sauce, sugar, oyster sauce, cornstarch, oil, and white pepper powder. 
7. Add a few tablespoons of cold water and work it into the pork. 
8. Leave up the patty and smash it down into the bowl repeatedly, about thirty times. 
9. Combine the pickled mustard green with the pork patty.
10. Transfer the meat patty to a shallow plate, and then spread it into a thick but even layer.
11. Steam the pork over high heat for ten minutes.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 360Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 110mgSodium: 768mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 34g

This data was provided and calculated by Nutritionix on 09/02/2024