Cherry & Dennis Recipes
Steamed Pork Slices with Pickled Mustard
榨菜蒸豬肉片
Recipe overview
Sichuan pickled mustard stem (zhacai) is tasted and rinsed briefly before it is paired with pork shoulder sliced across the grain. Season the two separately, spread pork in one layer, and check the thickest slice after steaming.
01
Ingredients
Main Ingredients
- 500 g (trimmed and sliced 3 mm across the grain) pork shoulder
- 100 g (tasted, rinsed and cut into thin strips) Sichuan pickled mustard stem
- 15 g; spring onions; 2 spring onions ginger
- as needed for rinsing only water
- as needed for the steamer only water
- as needed () water
Pork marinade
- 1 teaspoon Light soy sauce
- 1 teaspoon Shaoxing wine (Omit if not using wine)
- 1.5 teaspoons Cornstarch
- 1/2 teaspoon Sugar (used for Pork marinade)
- 1/2 teaspoon Sesame oil
- 1 teaspoon Cooking oil (Add last to keep slices separate)
- A pinch White pepper (Optional)
Pickled mustard seasoning
- 1/2 teaspoon Sugar (Reduce or omit if z hacai is sweet)
- 1/4 teaspoon Sesame oil
02
Tools
- Lidded steamer
- rack
- white oval heatproof platter
- large and small bowls
- strainer
- knife
- board
- tablespoon
- teaspoon
- chopsticks
- kitchen paper
- tongs and heat-resistant gloves.
- tongs
- oven mitts
03
Steps
Step 1
Taste and rinse
Taste z hacai; soak 5 minutes only if too salty and taste again.
Step 2
Drain and cut
Press dry, pat dry and cut into thin strips.
Step 3
Trim pork
Remove hard sinew and excess fat, leaving slight marbling; pat dry.
Step 4
Find the grain
Identify long fibres with the knife tip.
Step 5
Slice across grain
Cut even 3 mm slices perpendicular or diagonally across fibres.
Step 6
Season pork
Mix soy, wine, sugar and pepper for 30 seconds without z hacai.
Step 7
Add starch and oil
Coat lightly with cornstarch, then oils; separate slices and rest 15 minutes.
Step 8
Season z hacai
Mix drained strips with sugar and sesame oil; taste again.
Step 9
Line platter
Put ginger and onion whites below pork; arrange slices in one layer.
Step 10
Top with z hacai
Scatter evenly with remaining ginger; do not pile it.
Step 11
Steam
Steam only after vigorous boiling, over high heat for 8–10 minutes.
Step 12
Check and serve
Open the thickest centre slice; it must be opaque without pink before garnishing.
Common mistakes
- Taste, briefly rinse and drain the pickled mustard; slice pork thinly across the grain, spread it in one layer, steam only over boiling water and check the centre is fully cooked.
Tips
Taste, briefly rinse and drain the pickled mustard; slice pork thinly across the grain, spread it in one layer, steam only over boiling water and check the centre is fully cooked.
