Steamed Pork Ribs with Preserved Mustard Greens (Mei Gan Cai)

Steamed Pork Ribs with Preserved Mustard Greens (Mei Gan Cai)

This is the final chapter of my Life of a Mustard Green series. From fresh greens to sun dried leaves, from salting and aging to deep savory richness, it all comes together in this dish: Steamed Pork Ribs with Preserved Mustard Greens (Mei Gan Cai).

The pork ribs are marinated, lightly pan seared, then layered with homemade dried preserved mustard greens. Slowly steamed until tender and flavorful, the dish is gently inverted and finished with its rich cooking juices.

In this video, I share three steaming methods: a traditional electric rice cooker, a steamer basket, or an electric pressure cooker. Whichever method you choose, with enough time, the fragrance of mei gan cai and the richness of the pork slowly meld into a comforting home style flavor.

This bowl is made with mustard greens I personally salted and sun dried. Thank you for following along on this journey through the life of a mustard green.

 

Watch step by step recipe video below:

 

Ingredients

 

Pork Rib Marinade

  • 700 g pork ribs
  • 1 tbsp rice wine
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp soy sauce
  • ½  tsp white pepper
  • ½  tsp five-spice powder
  • 4 tbsp sweet potato starch

Preserved Mustard Greens

  • 50 g dried mei gan cai (dried preserved mustard greens)
  • 1 tbsp oil
  • 20 g minced garlic
  • 1 tbsp soy sauce
  • ½  tsp rock sugar
  • ½  cup water

Garnish : Chopped scallions, red chili slices

 

Preparation

1. Prepare the Preserved Mustard Greens

Soak the dried Mei Gan Cai in warm water for about 20 minutes. Rinse repeatedly until the water runs clear and no grit remains. Squeeze out excess water and finely chop (Adjust soaking time based on your preferred saltiness).

 

2. Marinate the Pork Ribs

Rinse and pat the pork ribs dry. Add rice wine, soy sauce, vegetarian oyster sauce, white pepper, and five-spice powder. Mix well. Add sweet potato starch last and massage until fully absorbed. Marinate for about 20 minutes.

3. Shallow Fry the Pork Ribs

Pour about 1 cup oil into a pan and heat over medium heat. When small bubbles form around a chopstick placed in the oil, add the ribs. Shallow fry until both sides are golden brown. Remove and set aside.

(They do not need to be fully cooked, as they will be steamed later.)

4. Stir-Fry the Preserved Mustard Greens

Leave about 1 tablespoon of oil in the pan. Add minced garlic and sauté until fragrant. Add the chopped mei gan cai and stir-fry. Add soy sauce, rock sugar, and water. Bring to a boil. Reduce to medium-low heat and simmer for about 2 minutes to allow the flavors to meld. Set aside.

5. Assemble

Place the pork ribs into a heatproof bowl or deep dish.
Spread the mustard greens and sauce evenly on top, pressing down gently to compact. Cover with foil before steaming to prevent water from dripping in.

 

Steaming Methods (Choose One)

A. Tatung Rice Cooker (more convenient; no need to monitor heat.)

Add 2 cups of water to the outer pot and steam once.
When it switches off, add another 2 cups of water and steam again.

B. Traditional Steamer (More consistent texture and heat)

Steam over medium-high heat for about 45 minutes
Ensure there is enough water in the pot to prevent it from drying out.

C. Electric Pressure Cooker (Fastest method, produces the most tender ribs)

Cook on high pressure for 20 minutes. Allow natural pressure release before opening.

 

6. Invert and Serve

Carefully pour out the steaming juices into a bowl and reserve. Place a serving plate over the bowl. Hold firmly and quickly invert. Pour the reserved sauce back over the ribs. Garnish with chopped green onions and red chili slices.

 

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