Liuyang Steamed Cured Pork (浏阳蒸腊肉 / Liú Yáng Zhēng Là Ròu)

Name: Liuyang Steamed Cured Pork (浏阳蒸腊肉 / Liú Yáng Zhēng Là Ròu)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Hunan
Ingredients: 250 g Hunan cured pork belly (腊肉); 50 g dried plum vegetables (梅干菜); 3 slices ginger; 2 scallions, cut into sections; 1 tbsp cooking wine; 1 tsp light soy sauce; 1/2 tsp sugar; 1 tbsp cooking oil

Liuyang steamed cured pork (浏阳蒸腊肉, liú yáng zhēng là ròu) is a quintessential dish from the Liuyang steaming tradition, one of Hunan's most distinctive cooking styles. Thinly sliced cured pork belly is layered over a bed of savory dried plum vegetables and steamed until the fat turns crystal-clear and gelatinously soft, while the lean meat becomes meltingly tender. As the pork steams, its smoky, salty juices drip down into the plum vegetables below, infusing them with rich pork flavor. The result is a dish of remarkable depth — the cured pork brings smoke, salt, and umami, while the plum vegetables contribute an earthy, tangy sweetness that perfectly balances the richness of the meat. Every bite is a study in contrasts: the translucent, quivering fat dissolves on the tongue, the tender lean meat offers satisfying chew, and the vegetables provide a savory, sauce-soaked finish. This is comfort food at its finest — humble ingredients elevated by time, tradition, and the gentle, transformative power of steam.

The Liuyang steaming tradition

Liuyang (浏阳), located about 60 kilometers east of Changsha, is famous throughout China for its steamed cuisine tradition (蒸菜, zhēng cài), which has been recognized as an intangible cultural heritage. The tradition dates back over 500 years and originated from the practical needs of farming communities. In rural Liuyang, families would prepare multiple small dishes in bamboo steaming baskets, stack them over a single fire, and let them cook unattended while everyone worked in the fields. This fuel-efficient, labor-saving method produced meals that were both nutritious and deeply flavorful. Cured pork (腊肉, là ròu) is a cornerstone of this tradition. Every winter, Hunan families cure and smoke pork belly to preserve it through the cold months — the meat is marinated in salt, soy sauce, and spices, then hung over a smoky wood fire for weeks. By spring, the pork is dense, intensely flavored, and keeps for months without refrigeration. Steaming is the ideal way to prepare cured pork: the gentle, moist heat slowly softens the firm, smoky meat and transforms the fat into something translucent and luscious. Dried plum vegetables (梅干菜) are the classic accompaniment, their earthy tanginess cutting through the pork's richness and absorbing every drop of savory juice.

Ingredients

Just 8 ingredients come together in this dish. The quality of the cured pork is the most important factor — seek out authentic Hunan or Cantonese cured pork belly.

250 g Hunan cured pork belly (腊肉)
50 g dried plum vegetables (梅干菜)
3 slices ginger
2 scallions, cut into sections
1 tbsp cooking wine
1 tsp light soy sauce
1/2 tsp sugar
1 tbsp cooking oil

Step-by-Step Instructions

Soak the dried plum vegetables. Place the dried plum vegetables (梅干菜, méi gān cài) in a bowl of warm water and soak for 15 to 20 minutes until they are fully rehydrated and pliable. Dried plum vegetables are made from mustard greens that have been salted, fermented, and dried — they have a deep, savory, slightly sweet flavor that complements the richness of cured pork beautifully. Once soaked, drain the vegetables and rinse them two or three times under running water to remove excess salt and any sand. Squeeze out as much water as possible by pressing the vegetables between your palms. Then chop them into 2 to 3 cm pieces. Some cooks like to briefly stir-fry the rehydrated plum vegetables with a little oil and sugar to deepen their flavor before steaming, but this step is optional — the steaming process will infuse them with the pork's rendered fat and juices regardless.
Boil the cured pork. Place the whole piece of Hunan cured pork belly (腊肉, là ròu) in a pot of cold water. Bring the water to a boil and let the pork simmer for 8 to 10 minutes. This preliminary boiling step is essential for three reasons: first, it removes excess salt from the curing process — Hunan cured pork is intentionally salty, and boiling draws out enough salt to make it palatable without rinsing away the flavor. Second, it softens the pork and makes it easier to slice thinly — cured pork straight from the smoking rack is quite firm and can be difficult to cut cleanly. Third, it removes surface impurities and some of the smoky residue, resulting in a cleaner-tasting final dish. After boiling, remove the pork and let it cool until you can handle it comfortably. Do not discard the boiling water — you can use a small amount of it to soak the plum vegetables if needed.
Slice the cured pork. Once the boiled cured pork has cooled enough to handle, use a sharp knife to slice it as thinly as possible — aim for slices about 2 mm thick. The slicing is crucial: thin slices allow the fat to render during steaming, turning translucent and gelatinously soft, while the lean meat becomes tender rather than chewy. If the slices are too thick, the fat will remain opaque and rubbery, and the lean will be tough. Cut across the grain for the most tender texture. The ideal slice should have alternating layers of pink lean meat and white fat — this is the hallmark of good cured pork belly. If you find the pork difficult to slice neatly, let it cool further or even chill it briefly in the refrigerator, which firms the fat and makes clean cuts easier. Arrange the slices in a single layer, slightly overlapping, on a heatproof steaming plate.
Arrange and steam. Spread the chopped, rehydrated plum vegetables evenly across the bottom of a heatproof plate. Arrange the sliced cured pork on top of the plum vegetables in a single overlapping layer — the pork should cover the vegetables completely, like a roof over a house. Tuck the ginger slices and scallion sections between and around the pork slices. Drizzle the cooking wine, light soy sauce, and sugar evenly over the pork. The sugar is important — it balances the saltiness of the cured pork and the plum vegetables, and helps the fat caramelize slightly during steaming. Set up your steamer with plenty of water and bring it to a rolling boil. Place the plate in the steamer, cover, and steam over high heat for 25 to 30 minutes. During this time, the fat will render and turn crystal-clear and translucent, the lean meat will absorb moisture and become fork-tender, and the plum vegetables below will soak up all the rich, smoky juices dripping from the pork.
Plate and serve. Carefully remove the plate from the steamer using thick oven mitts. Remove and discard the ginger slices and scallion sections. To serve, you have two options: serve the dish directly from the steaming plate, with the pork on top and the plum vegetables beneath, soaking in the savory juices. Or, for a more elegant presentation, invert the entire dish onto a serving plate: place a serving plate upside-down over the steaming plate, flip the two together quickly and confidently, and lift away the steaming plate. This way, the plum vegetables form a bed on the bottom and the beautiful slices of translucent cured pork are displayed on top, glistening with rendered fat. Garnish with fresh scallion greens cut into thin strips. Serve immediately with steamed rice — the rice is essential, as it absorbs the rich, smoky, savory juices and provides a neutral base for the intense flavors of the cured pork.

Secrets to perfect steamed cured pork

Always boil first. Boiling removes excess salt and softens the pork for thin slicing — never skip this step.
Slice as thin as possible. Thin slices are the key to translucent, melt-in-your-mouth fat and tender lean meat.
Steam over high heat for 25 to 30 minutes. The long steaming time is what transforms the tough cured pork into something luscious.
Use dried plum vegetables as a bed. They absorb the pork juices and become the most flavorful part of the dish.

Variations

The Liuyang steaming technique is incredibly versatile. Here are three popular variations on this classic.

Steamed cured pork with taro

Replace the plum vegetables with thick slices of taro root. The taro absorbs the pork fat and becomes creamy and savory, with a texture similar to a rich potato gratin. This is a popular variation in winter when fresh taro is at its best, and the starchy taro makes the dish more filling.

Steamed cured pork with dried beans

Use dried soybeans or broad beans that have been soaked overnight instead of plum vegetables. The beans absorb the smoky pork flavor and develop a creamy, satisfying texture. This variation is heartier and more protein-rich, making it a complete meal when served with rice and a vegetable dish.

Spicy steamed cured pork

Add a layer of duo jiao (fermented chopped chilies) between the pork and the plum vegetables for a spicy kick. The tangy heat of the duo jiao cuts through the richness of the cured pork fat and adds another dimension of flavor. This variation is popular in southern Hunan, where the preference for spicier food is stronger.

Nutrition

Estimated values per serving (recipe serves 4). Cured pork is high in fat and sodium — enjoy in moderation alongside vegetables and rice.

Nutrient	Per serving
Calories	320 kcal
Protein	18 g
Total fat	26 g
Saturated fat	10 g
Carbohydrates	6 g
Sodium	890 mg
Sugar	2 g

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

What is Hunan cured pork (腊肉) and how is it different from bacon?

Hunan cured pork (腊肉, là ròu) is a traditional Chinese preserved meat made by marinating pork belly in a mixture of salt, soy sauce, sugar, and spices, then air-drying and cold-smoking it over wood (often camphor wood or pine) for several weeks. While it shares some similarities with Western bacon, the two are quite different. Bacon is typically hot-smoked or cured with nitrates and cooked before eating, resulting in a softer texture and a milder, sweeter smoke flavor. Hunan cured pork is cold-smoked and air-dried, which gives it a much firmer, denser texture and a more intense, complex smoky aroma. The curing process also makes it significantly saltier than bacon, which is why it must be boiled before cooking to remove excess salt. The fat in cured pork, when steamed, turns beautifully translucent and gelatinous — a texture that bacon cannot replicate. You can find Hunan cured pork in Chinese grocery stores, or substitute with Cantonese lap yuk if Hunan-style is unavailable.

What are dried plum vegetables (梅干菜)?

Dried plum vegetables (梅干菜, méi gān cài) are a traditional Chinese preserved vegetable made from mustard greens. The greens are first wilted in the sun, then salted and fermented for several days, and finally dried thoroughly until they are dark brown or black and completely dehydrated. The result is a concentrated, deeply savory, slightly sweet vegetable with an umami richness that is similar to dried shiitake mushrooms but with its own distinctive character. Dried plum vegetables are a classic pairing with fatty meats like cured pork and pork belly because they absorb the rendered fat and complement the richness with their earthy, tangy flavor. They are widely available in Chinese grocery stores, usually sold in sealed plastic bags. When buying, look for dark, uniformly colored pieces with no mold. Before using, they must be soaked in warm water to rehydrate, then rinsed thoroughly to remove excess salt and any sand trapped in the leaves.

Can I make this dish if I cannot find Hunan cured pork?

Yes, you can substitute with other types of cured pork, though the flavor will be slightly different. Cantonese lap yuk (臘肉) is the closest substitute — it is also a Chinese cured pork belly, though it is typically sweeter and less smoky than the Hunan version. If you cannot find any Chinese cured pork, you can use a good-quality smoked bacon, though you should choose a thick-cut, naturally smoked variety for the best results. Avoid thinly sliced breakfast bacon, as it will disintegrate during steaming. Another option is to make your own simplified cured pork at home by marinating pork belly in soy sauce, salt, sugar, and Chinese five-spice for 24 hours, then air-drying it for a day. While this will not have the deep smoky flavor of traditionally cured pork, it will still produce a delicious dish. Regardless of which substitute you use, follow the same boiling step to control the salt level before slicing and steaming.

Why is this dish associated with Liuyang?

Liuyang (浏阳) is a county-level city near Changsha, the capital of Hunan Province, and it is renowned throughout China for its steamed dish tradition (浏阳蒸菜, Liúyáng zhēng cài). The Liuyang steaming tradition dates back hundreds of years and is considered one of the most distinctive cooking styles in Hunan cuisine. The method originated from the practical needs of rural farming communities: steaming is a fuel-efficient, hands-off cooking method that allows farmers to prepare meals while working in the fields. A typical Liuyang steamed meal consists of several small dishes steamed simultaneously in stacked bamboo baskets, covering proteins, vegetables, and even eggs. Cured pork is a staple ingredient in Liuyang steamed dishes because the smoking and curing process was originally a way to preserve meat through the winter months, and steaming is the ideal method to reconstitute the dried, salty meat into something tender and flavorful. The combination of cured pork with dried plum vegetables is one of the most classic and beloved pairings in this tradition, showcasing how simple, preserved ingredients can be transformed through gentle steaming.

Related Recipes

If you enjoyed this Liuyang steamed cured pork, try these other Hunan cured and smoked pork dishes.

Liuyang Steamed Cured Pork (浏阳蒸腊肉)