所需食材
- 带皮五花肉500g
- 梅干菜80g（提前泡发洗净）
- 生抽2汤匙
- 老抽2汤匙
- 料酒2汤匙
- 冰糖20g
- 八角2颗
- 姜片
- 葱段
食材准备
- 五花肉整块冷水下锅煮20分钟至筷子能插入，捞出趁热在猪皮上抹老抽上色
- 梅干菜提前泡软，挤干水分切碎，热锅少油炒香
烹饪步骤
- 炸皮：煮好的猪皮一面下油锅炸至起泡微焦上色，捞出晾凉切厚片（带皮）。
- 调味：肉片皮朝下整齐码入碗底，加生抽老抽料酒冰糖姜葱八角，铺上炒香的梅干菜压实。
- 蒸制：大火蒸1.5-2小时至肉软烂入味。
- 翻扣：取一个盘子盖住碗口，迅速倒扣过来，让猪皮朝上美观呈现。
小贴士
- 炸猪皮起泡是形成"虎皮"效果的关键，蒸后会变得软糯入味
- 梅干菜要充分泡发洗净去除咸味和杂质
Ingredients
- 500g pork belly with skin
- 80g dried preserved mustard greens (soaked)
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp cooking wine
- 20g rock sugar
- 2 star anise
- ginger
- spring onion
Preparation
- Boil whole pork belly 20 min until a chopstick pierces it easily. While hot, brush the skin with dark soy sauce.
- Soak preserved mustard greens until soft, squeeze dry, chop and stir-fry briefly until fragrant.
Steps
- Fry skin: Fry the skin side in oil until blistered and golden ("tiger skin" texture). Cool and slice into thick pieces, skin still on.
- Layer: Arrange pork slices skin-down in a bowl. Add soy sauces, wine, rock sugar, ginger, onion, star anise. Top with the fried mustard greens, pressing down firmly.
- Steam: Steam on high heat 1.5–2 hours until very tender.
- Flip: Cover with a plate and flip the bowl over so the skin faces up.
Tips
- Blistering the skin before steaming creates the prized soft "tiger skin" texture
- Rinse the preserved greens well to control saltiness
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