Have you ever had a simple home-cooked dish that instantly brings back fond memories of childhood?

This Hakka-style steamed pickled mustard green with pork (梅菜蒸猪肉) brought back so many memories of the past. I first tasted this dish many years ago when my Hakka mother-in-law prepared it. It has been almost thirty years since I last enjoyed it, not because I stopped loving it, but because it was hidden among the many other recipes I have created over the years.

Recently, I decided it was time to make this classic Hakka dish again and bring it back into my kitchen.

The combination of savory preserved mustard green and tender pork is simple, comforting, and absolutely perfect with a bowl of steamed rice.

This is a quick and easy traditional Hakka recipe that takes less than half an hour from preparation to serving. Let me show you how to make it.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Content

Note: Click any item to jump straight to that part of the post.

1. Why This Recipe Works
2. Ingredients Breakdown
3. How to Prepare Everything Before Cooking
4. Step-by-Step Cooking Instructions
5. What I Learned While Making This Dish
6. Common Mistakes to Avoid 
7. Variations
8. Serving Suggestions

Why This Pickled Mustard Green with Pork Recipe Works

Classic Hakka flavor
The combination of preserved mustard green and seasoned pork creates a classic Hakka flavor that is sweet, savory, and rich in umami.

Tender and juicy pork
Adding water to the pork mixture helps create a delicious natural gravy as the dish steams.

Quick and easy preparation
Unlike many traditional dishes that require long cooking times, this recipe is ready in about 25 minutes.

Simple everyday ingredients
You only need a few basic ingredients to recreate this comforting Hakka home-cooked dish.

Perfect with steamed rice
The flavorful sauce released during steaming makes this dish especially satisfying when served with a bowl of plain rice.

Ingredients Required 

• Preserved mustard green (梅菜) – The key ingredient that gives the dish its signature salty, sweet, and savory flavor.
• Minced pork – Use pork with some fat for a tender, juicy texture after steaming.
• Aromatics – Garlic is sautéed first to add fragrance and bring out the flavor of the preserved vegetables.
• Seasonings – Light soy sauce, oyster sauce, sugar, and white pepper create the savory, slightly sweet flavor of the pork.
• Cornstarch – Helps bind the pork mixture and keeps it smooth and tender.
• Vegetable oil – Adds richness and helps maintain a moist texture.
• Cold water – Keeps the pork juicy and creates a flavorful gravy during steaming.

How to Prepare Everything Before Cooking

Prepare the preserved mustard greens

Preserved mustard green (mei cai) can be sweet, salty, or a combination of both, depending on the type you buy. I use the sweet and salty version, which is commonly available at Asian grocery stores.

Start by washing the mustard greens under running water to remove excess salt from the surface. Trim off the stems, separate the leaves, and wash thoroughly to remove any sand trapped between the layers.

Taste the mustard greens after washing. If they are too salty, soak them in a bowl of hot water for about 30 minutes to reduce the saltiness. Since a large amount of salt is used during the preservation process, this step helps prevent the final dish from becoming overly salty. You can also soak them in room-temperature water, but it may take slightly longer.

After soaking, squeeze out the excess water and chop the mustard greens into small pieces, about 0.5 cm in length.

Stir-fry the mustard greens

Heat 1 tablespoon of oil in a pan or wok. Add the minced garlic and sauté over medium heat until fragrant.

Add the chopped preserved mustard greens and stir-fry until the excess moisture has evaporated and the greens become more aromatic. This extra step helps develop a deeper flavor, although you can skip it and mix the mustard greens directly with the pork if you prefer a faster preparation.

Prepare the pork mixture

For the best texture, use minced pork with some fat. I usually ask the butcher to include about 30% fat, which helps keep the pork tender and smooth after steaming. If you mince the pork yourself, pork shoulder with some fat is a good choice.

Season the minced pork with light soy sauce, sugar, oyster sauce, cornstarch, white pepper powder, and vegetable oil. Salt is not needed because the preserved mustard greens already contain salt.

Add a few tablespoons of cold water and mix it into the pork until the meat absorbs the liquid. This water will turn into a flavorful gravy during steaming.

To improve the texture, lift the pork mixture and repeatedly throw it back into the bowl about 30 times. This helps break down the connective tissue and gives the pork a springier texture

Combine and prepare for steaming

Add the stir-fried mustard greens to the seasoned pork mixture. Knead them together until evenly combined.

Transfer the mixture to a shallow plate and spread it into a thick, even layer.

The full ingredient quantities are listed in the recipe card below.

Step-by-Step Cooking Instructions

1. Prepare the preserved mustard greens

Wash the preserved mustard greens thoroughly, then soak them in hot water for about 30 minutes to remove excess salt. Squeeze out the water and chop them into small pieces.

Sauté the minced garlic with oil over medium heat until fragrant. Add the chopped mustard greens and stir-fry until the excess moisture has evaporated and the greens become aromatic. Remove and set aside.

2. Mix and season the pork

Place the minced pork in a mixing bowl. Add light soy sauce, sugar, oyster sauce, cornstarch, white pepper powder, and vegetable oil.

Add a few tablespoons of cold water and mix until the pork absorbs the liquid. Lift the pork mixture and repeatedly throw it back into the bowl about 30 times to improve the texture and create a more tender, springy consistency.

Add the stir-fried mustard greens and mix until evenly combined.

3. Steam the pork

Transfer the pork mixture to a shallow heatproof plate and spread it into a thick, even layer.

Steam over high heat for 10 minutes, or until the pork is fully cooked.

Serve hot with steamed rice.

What I Learned While Making Pickled Mustard Greens with Pork

Choosing the right pork

For steamed minced pork dishes, I find that using pork with some fat makes a noticeable difference. Lean pork alone can turn dry and firm, while a little fat helps create a smoother and more tender texture after steaming.

Finding the right balance

Preserved mustard greens already have a salty flavor from the preservation process, so I do not add any extra salt. Washing and soaking them properly helps reduce the saltiness while keeping their unique preserved flavor.

A little extra step

Stir-frying the mustard greens with garlic takes only a few extra minutes, but it is worth doing. It brings out a deeper aroma and gives the dish a more satisfying homemade taste. When I am in a hurry, I can skip this step, but I prefer the extra fragrance it adds.

A better texture

The technique of lifting and dropping the pork mixture back into the bowl is a traditional technique that really improves the texture. The steamed pork becomes smoother, more tender, and has a pleasant springy bite.

Common Mistakes to Avoid

Too salty

Preserved mustard greens are salty. Skipping the soaking step can make the finished dish overpowering, so adjust the preparation based on the saltiness of the vegetables you use.

Using lean pork

Lean minced pork can become dry after steaming. Choosing pork with some fat helps keep the texture moist and tender.

Not removing excess water from the mustard greens

Wet preserved vegetables can dilute the flavor and affect the texture of the pork mixture. Squeeze out as much water as possible after soaking.

Skipping the pork mixing process

Simply combining the ingredients may result in a looser texture. Mixing the pork thoroughly helps create a smoother and more cohesive steamed patty.

Making the pork layer too thick

A very thick layer may take longer to cook evenly. Spreading it into an even layer helps the pork steam properly.

Variations for Pickled Mustard Greens with Pork

• Prefer a darker color – For a deeper color and richer flavor, add a small amount of dark soy sauce to the pork seasoning. It will give the dish a darker appearance and a more robust taste.
• Add extra aroma with spices – Some traditional versions include star anise during cooking to add a subtle herbal fragrance to the dish.
• Include bamboo shoots – Chopped bamboo shoots can be added to the pork mixture for a slight crunch and extra texture.
• Finish with sesame oil -Adding a small amount of sesame oil to the pork mixture provides a nutty aroma and enhances the overall flavor.
• Try different preserved mustard greens – Experiment with different types of mei cai, including sweeter or saltier varieties. Adjust the soaking time according to the saltiness of the preserved vegetables.

Serving Suggestions

• Cantonese Braised Silken Tofu with Minced Pork
  The soft tofu and savory minced pork create a gentle contrast to the stronger flavors of the preserved mustard greens.
• Yong Tau Foo (Hakka Stuffed Tofu and Vegetables)
  Another classic Hakka dish featuring tofu and vegetables stuffed with a savory pork filling, making it a great addition to a traditional Hakka meal.
• Chinese Tofu with Mushroom and Minced Meat
  The silky tofu, mushrooms, and minced meat sauce provide a lighter dish that pairs well with the rich flavors of steamed pork.

At a Glance

This Hakka-style steamed pickled mustard greens with pork (梅菜蒸猪肉) is a simple home-cooked dish that combines savory preserved mustard greens with tender steamed pork. Quick to prepare and especially delicious with steamed rice, it is the kind of comforting meal that you’ll find yourself coming back to again and again. 

I love serving this dish with steamed rice because the flavors complement each other so well. It is one of those simple home-cooked dishes that I can easily enjoy anytime, especially when I want something comforting without spending too much time in the kitchen. I hope you will give it a try and let me know how it turns out.