Shaoxing Braised Pork with Preserved Mustard Greens (绍兴梅干菜扣肉) boasts a rich history deeply rooted in Shaoxing’s culinary tradition. The dish centers on Shaoxing’s preserved mustard greens, an ingredient that has long symbolized the wisdom and simplicity of the local people. In the Qing Dynasty, preserved mustard greens from Shaoxing were among the “Eight Great Tribute Items,” and Emperor Qianlong himself tasted dishes made with this ingredient during his southern tours. This dish has been featured in “Chinese Cookbooks” and has been a favorite of notable figures including Lu Xun, Premier Zhou Enlai, and even President Richard Nixon.
Main Ingredients and Nutritional Value:
- Pork (with fat and lean parts): Typically, pork belly is used for its rich and varied texture.
- Preserved Mustard Greens: Unique to Shaoxing, these greens have a strong aroma and offer health benefits such as cooling the body, aiding digestion, and improving appetite. They are rich in vitamins and minerals, particularly vitamins A, B, and C, which help boost immunity and detoxify the body.
Other ingredients include scallions, ginger, star anise, cooking wine, dark soy sauce, light soy sauce, sugar, and oyster sauce to enhance flavor.
Making Process:
- Prepare Ingredients: Soak and clean the preserved mustard greens, then squeeze out excess water. Clean and set aside the pork belly.
- Prepare Pork Belly: Blanch the pork belly in cold water with cooking wine to remove impurities. After blanching, use a toothpick to prick small holes in the pork skin to help it absorb flavors and become crispier when fried.
- Fry Pork Belly: Fry the pork belly, skin side down, in hot oil until golden and crispy. After frying, soak it in cold water until the skin softens.
- Slice and Marinate: Slice the fried pork belly and marinate with seasonings like salt, sugar, light soy sauce, dark soy sauce, and oyster sauce.
- Layer with Preserved Mustard Greens: Place a layer of preserved mustard greens at the bottom of a bowl. Arrange the marinated pork slices neatly on top, followed by another layer of mustard greens, pressing down firmly.
- Steam: Steam the bowl with pork and mustard greens over low heat for about 90 minutes until the pork is tender and flavorful.
- Serve: Invert the bowl onto a plate to serve, showcasing the beautifully braised pork and mustard greens.
Flavor Characteristics:
- Glazed Appearance: The pork turns a bright red, invitingly glossy after frying and steaming.
- Rich Texture: The pork is tender and melts in the mouth, while the mustard greens, soaked in meat juices, are salty and flavorful. The combination offers a complex taste experience.
- Aromatic: The steaming process melds the savory aroma of the mustard greens with the rich meat scent, creating a tantalizing fragrance.
