Content

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1. Why This Recipe Works
2. Ingredients Required
3. How to Prepare Everything Before Cooking
4. Step-by-Step Cooking Instructions
5. A Few Tips From My Kitchen 
6. Common Mistakes to Avoid 
7. Variations
8. More Recipes to Try

Why This 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 Breakdown

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 complete ingredient quantities and measurements are provided 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.

Variations

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.

More Recipes to Try

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.

Quick Takeaways

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.