Braised Pork Belly with Preserved Mustard Greens

Method

1. 01

   Step 1

   Rinse the dried preserved mustard greens twice and soak for 30 minutes.

   

2. 02

   Step 2

   Scoop them out and squeeze out the water.

   

3. 03

   Step 3

   Cut into sections, stir-fry until fragrant, then remove and set aside.

   

4. 04

   Step 4

   Cut the meat into large chunks and wash it.

   

5. 05

   Step 5

   Place in a pressure cooker with an appropriate amount of water and cook for 28 minutes.

   

6. 06

   Step 6

   Remove from the water, prick the skin with a toothpick, and rub with white vinegar.

   

7. 07

   Step 7

   Fry the skin in a pan until golden brown.

   

8. 08

   Step 8

   Take them out and then rub them with white vinegar.

   

9. 09

   Step 9

   Fry until crispy, then remove and slice into thick pieces.

   

10. 10

    Step 10

    Place the dried preserved mustard greens at the bottom, arrange the meat on top, and then add the dried preserved mustard greens in the middle.

    

11. 11

    Step 11

    Steam in a pot for 30 minutes.