Braised Pork Belly with Preserved Mustard Greens

Method

1. 01

   Step 1

   Prepare pork belly, choosing pieces with a good balance of fat and lean meat.

   

2. 02

   Step 2

   Boil the pork belly 20 minutes, adding spices such as cinnamon, star anise, Sichuan peppercorns, ginger slices, cooking wine, and white wine. Place the pork belly skin-side down to sear the skin.

   

3. 03

   Step 3

   I washed the dried mustard greens that I soaked last night, stir-fried them until dry, then added water and simmered them for 10 minutes, followed by oil and salt.

   

4. 04

   Step 4

   After removing the meat from the water, while it's still hot, brush it with dark soy sauce for color. You can use a toothpick to poke holes in the skin to make it easier for the color to adhere.

   

5. 05

   Step 5

   Deep-fry the pork skin until golden brown, then immediately place it in cold water.

   

6. 06

   Step 6

   Cut the meat into slices about 5 mm thick and mix well. At the same time, add a small amount of light soy sauce and white sugar to enhance the flavor, and dark soy sauce for color. The salt must be added at this step, because the preserved mustard greens will absorb salt.

   

7. 07

   Step 7

   Arrange the pork belly skin-side down neatly in a bowl, then cover it with the preserved mustard greens, and steam for at least 1 hours.