梅菜扣肉，是客家菜里最经典的“硬菜”。五花肉炖得软烂脱骨，肥而不腻，配上咸香的梅干菜，蒸得酥烂入味。一口下去，肉香和梅干菜的陈香完美融合，超级下饭。
Steamed Pork with Preserved Mustard Greens is one of the most classic dishes in Hakka cuisine. The pork belly is braised until tender and melt-in-your-mouth, paired with savory preserved mustard greens. The flavors meld together perfectly, making it an incredibly satisfying dish with rice.
🌴食材 | Ingredients：
五花肉，500g（整块）。/ Pork belly, 500g (whole piece).
梅干菜，100g（提前泡发，洗净沙子）。/ Preserved mustard greens, 100g (soaked and washed).
🌴配料 | Aromatics：
姜片，4片。/ Ginger slices, 4.
葱段，1根。/ Scallion, 1 stalk (cut into segments).
八角，2个。/ Star anise, 2.
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
料酒，2勺（约20ml，焯水用）。/ Cooking wine, 2 tbsp (about 20ml, for blanching).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，煮五花肉 | Boil the Pork
五花肉冷水下锅，加姜片、葱段、八角和1勺料酒，大火煮开后转中小火煮20分钟，煮到筷子能轻松插入肉中，捞出晾凉。⚠️ 千万别煮太久，否则肉太烂，切的时候容易碎。
Place the pork belly in a pot of cold water with ginger, scallion, star anise, and cooking wine. Bring to a boil, then reduce to medium-low heat and simmer for 20 minutes until a chopstick can easily pierce through the meat. Remove and let cool. ⚠️ Never overcook it, or the meat will be too soft and crumble when sliced.
2，煎肉皮 | Pan-fry the Skin
晾凉的五花肉，用厨房纸吸干水分。锅里倒少许油，肉皮朝下放入锅中，中火煎到肉皮金黄起泡，捞出晾凉，切成厚片。⚠️ 煎肉皮会溅油，一定要盖锅盖！我试过没盖，结果被油烫到了。
Pat the cooled pork dry with paper towels. Heat a little oil in a pan, place the pork skin-side down, and pan-fry over medium heat until the skin is golden and blistered. Remove, let cool, and cut into thick slices. ⚠️ The oil will splatter, so cover the pan with a lid! I’ve tried it without a lid and got burned.
3，炒梅干菜 | Stir-fry the Mustard Greens
锅里留底油，放入蒜末爆香。加入泡发洗净的梅干菜，翻炒出香味。加入1勺生抽、1勺蚝油和少许白糖，翻炒均匀。⚠️ 梅干菜一定要提前泡发洗净，不然会有沙子。
Add a little oil to the pan, sauté the garlic until fragrant. Add the soaked and washed mustard greens and stir-fry until fragrant. Add the light soy sauce, oyster sauce, and sugar, and mix well. ⚠️ Make sure to soak and wash the mustard greens thoroughly to remove any grit.
4，摆盘蒸制 | Arrange and Steam
取一个深碗，把切好的肉片皮朝下整齐地码在碗底。铺上炒好的梅干菜，压实。水开后放入蒸锅，大火蒸40~50分钟，直到肉片软烂。⚠️ 蒸的时间一定要够，肉才够软糯。
Take a deep bowl and arrange the pork slices skin-side down. Spread the stir-fried mustard greens on top and press down firmly. Once the water is boiling, steam over high heat for 40-50 minutes until the pork is tender. ⚠️ Steam long enough for the pork to become melt-in-your-mouth tender.
5，出锅 | Serve
取出蒸好的扣肉，倒扣在盘子里。⚠️ 倒扣的时候小心烫，可以用盘子盖住碗口再翻过来。
Remove the steamed pork and invert it onto a serving plate. ⚠️ Be careful when inverting the bowl to avoid burning yourself.
宝宝们，梅菜扣肉的精髓在于“肉烂味香，肥而不腻”。五花肉先煮后煎，肉皮起泡才好吃。煎肉皮时一定要盖锅盖，防止溅油。梅干菜一定要泡发洗净，不然会有沙子。蒸的时间要够，40分钟以上，肉才够软烂。
Tips: The key to Steamed Pork with Preserved Mustard Greens is “tender, flavorful, and not greasy.” Boil the pork first, then pan-fry the skin until blistered. Always cover the pan when frying the skin to prevent splattering. Wash the mustard greens thoroughly to remove grit. Steam for at least 40 minutes for the best texture.
这道【梅菜扣肉 | Steamed Pork with Preserved Mustard Greens】是客家菜里最经典的硬菜。如果你喜欢这种软糯的口感，还可以试试我之前写的【粉蒸肉 | Steamed Pork with Rice Flour】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this tender and savory flavor, you should also try my Steamed Pork with Rice Flour. For more classic main dishes, check out my Main Dishes category.
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