Steamed Pork Neck with Preserved Mustard on Tofu | 梅菜蒸豬頸肉豆腐

Other than pig feet, pork neck is my favourite. It has enough chew on yet is tender and juicy. It is the best part of a pig, if you ask me.

In this dish, the tofu on the bottom will absorb the sweet and savoury marinade and form its own seasoning. Which makes the tofu tastes irresistible as the pork atop. One thing to note is that the preserved mustard green is always very sandy and salty, so soaking it in water for twenty minutes is necessary, to get rid of the sand between leaves and the overly saltiness.

I hope you will enjoy this recipe.

INGREDIENTS:

1 block Soft Tofu, drained

2 stalks Preserved Mustard Green

200 gram Pork Neck

MARINADE:

2 tablespoons Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1 tablespoon Sugar

1 tablespoon Ground White Pepper

DIRECTION:

1. Soak the preserved mustard green in cold water for 20 minutes. Rinse off the sand and squeeze out the water. Cut it into small pieces.

2. Slice the pork neck into 1/2 cm pieces.

3. In a mixing bowl, add pork neck, mustard green, and the marinade; mix well and leave it marinate for about 20 minutes.

4. In a plate, lay the tofu. Top it with the pork neck mixture.  Cover the plate with a piece of foil. Steam it in a pre-heated steamer for about 20 minutes over high heat. Serve it with steamed rice.