Guizhou Steamed Pork with Pickled Mustard Greens — Traditional Savory Dish from Southwest China
When the lid of the steamer is lifted, the tangy aroma of pickled mustard greens mingles with the rich scent of fatty pork, and the dark slices of meat peek through the greens — this is Guizhou Steamed Pork with Pickled Mustard Greens, a comforting dish that makes time seem to slow down. Pick up a slice with chopsticks, and the marbled pork slightly quivers in your hand. Once in your mouth, the savory, tender, and slightly sticky texture evokes the warmth of a Guizhou farmhouse kitchen.
1. Origin and History
This dish originated in Dushan County, Guizhou, over 200 years ago. The local Bouyei ethnic group combined homemade pickled mustard greens (salted and fermented with sweet rice wine and rock sugar) with pork in steaming, which preserved the ingredients and created a distinctive flavor. Over time, it became a key dish in traditional Guizhou banquets.
2. Cultural Significance
In southern Guizhou, steamed pork with pickled mustard greens is a must-have for Lunar New Year and festive celebrations. Neatly stacked pork slices symbolize a prosperous life, while the deep color of the pickled greens represents lasting friendship and affection. This dish embodies the Guizhou wish for abundance and family wealth, bringing warmth to every reunion meal.
3. Ingredient Highlights
The ideal pork is pork belly with skin, featuring marbled layers of fat and lean meat. The star ingredient is Dushan pickled mustard greens, fermented for three months with glutinous rice wine, rock sugar, and chili. This creates a unique sweet, sour, and slightly spicy flavor that balances the richness of the pork.
4. Cooking Process
Start by blanching the pork belly, then brushing the skin with soy sauce and frying until golden. Slice thickly and layer in a bowl. Sauté the pickled mustard greens until fragrant and place over the pork. Steam slowly for over two hours. Once the pork absorbs the flavor and becomes tender, invert the bowl onto a plate to serve.
5. Flavor and Texture
The steamed pork melts in your mouth, rich but not greasy, lean yet tender. The pickled mustard greens add a tangy, savory, and slightly sweet contrast, perfectly balancing the fat. The skin, soaked in juices, is soft with a subtle elasticity — a delight that lingers between bites.
6. How to Eat
The authentic way to enjoy it is to take a slice of pork with a bit of pickled mustard greens and place it over rice, letting the juices soak into each grain. Locals often enjoy a bowl of light vegetable soup alongside, which refreshes the palate and complements the rich pork flavor.
7. Recommended Restaurants
You can taste authentic Guizhou Steamed Pork with Pickled Mustard Greens at Dushan Pickled Mustard Greens Restaurant in Guiyang (around ¥60–100 per person) or at rural homestays in southern Guizhou. Reservations are recommended due to the long steaming time. Order by portion size; a small portion serves 2–3 people.
8. Traveler Tips
The English name of this dish is “Guizhou Steamed Pork with Pickled Mustard Greens.” A traditional tasting method: first bite, enjoy the pure flavor of the pork; second, pair it with the pickled greens; third, eat with rice. This way, you can fully appreciate the layered flavors.
9. Easy Home Version
At home, use a pressure cooker to shorten steaming time. Place fried pork slices and store-bought pickled mustard greens in a bowl and steam for 40 minutes. If you don’t have pickled mustard greens, substitute with preserved mustard stems mixed with a little sugar and rice wine. While the flavor differs slightly, it still yields a delicious version of this classic dish.
Let this time-honored dish warm your taste buds! When the tender pork melts in your mouth and the unique tang of the pickled greens lingers on your tongue, you’ll understand why Guizhou people consider it the taste of home. In the gentle steaming process, you savor not just food, but a slice of life and warmth.
