Recipe for Braised Pork Belly with Preserved Mustard Greens

Soak dried mustard greens in water for 30 minutes, then remove, wash, and drain.

Place the pork belly in a pot of cold water, add cooking wine, scallion segments, and ginger slices, and cook for 30 minutes. Once cooked, remove the pork belly, drain, and set aside.

Use a fork to prick small holes evenly in the pigskin.

Then wipe away any excess grease with kitchen paper.

Apply dark soy sauce evenly to the pigskin with a brush and let it sit for half an hour.

Heat oil in a pan, add chopped green onions and ginger, and stir-fry until fragrant.

Add the dried mustard greens and stir-fry until they are dry. Remove and set aside.

Before frying, use kitchen paper to absorb the sauce on the surface of the pork belly to prevent oil from splattering during frying.

Add an appropriate amount of oil to the pot and heat it over medium heat until it reaches 60% of its maximum temperature. Place the pork skin-side down in the pot and immediately cover it with the lid.

Fry the pork skin until golden brown, about three minutes, then remove it from the pan.

Mix salt, sugar, light soy sauce, dark soy sauce, fermented bean curd juice, fermented bean curd cubes, cooking wine, and oyster sauce evenly.

Let it cool and then slice it into 4–5 mm thick slices for later use.

Add pork belly.

Mix well.

Then arrange the pork slices evenly in a large bowl, skin side down.

Cover with preserved mustard greens and pour in the marinade for the cured meat.

Place the bowl of pork belly, covered with a lid, in a steamer. Once the steam starts rising, start timing, cover the pot, and steam over low heat for one and a half hours.

Finally, invert the steamed pork belly onto a plate and sprinkle with chopped green onions.

Enjoy while it's hot.