Steamed Pork With Mustard Greens (Mei Cai Kou Rou)
Mei cai kou rou is a Hakka dish in which pork and preserved mustard greens cook together until the meat takes on the greens' savory tang. This quick version uses lean pork tenderloin, sliced thin and marinated in a cornstarch, soy and rice wine mixture so it stays tender in the pan. Black bean and garlic sauce supplies the deep, salty backbone, and the whole dish is ready in about an hour.
Instructions
Wash the mustard greens and cut away any tough stems. Boil a large pot of water, add the greens, and cook them for 2 minutes.
Drain the greens and rinse them under cold water to stop the cooking, then drain again. Cut them into long diagonal strips.
In a medium bowl, stir the cornstarch into the cold water, then mix in the sugar, light soy sauce and rice wine. Slice the pork thinly, add it to the bowl, and leave it to marinate for about 20 minutes, stirring now and then.
Heat the oil in a preheated wok or large heavy skillet over medium heat. Add the black bean and garlic sauce and stir-fry for 1 minute.
Add the pork and stir-fry for 2 minutes. Add the greens and the water, mix well, and simmer gently for 4 to 5 minutes, until the pork is cooked through and the greens are tender.
Season with freshly ground black pepper and serve.
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