Steamed Pork With Mustard Greens
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.
Total Time
1 hour
Servings
4
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
Wash greens and discard tough stems.
Bring a large pot of water to a boil, add greens, and cook for 2 minutes.
2 minutes
Drain greens and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips.
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.
20 minutes
Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry for 1 minute.
1 minute
Add pork and stir-fry for 2 minutes.
2 minutes
Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender.
4–5 minutes
Season with pepper and serve.