Chongqing-style braised pork

Method

1. 01

   Step 1

   Material preparation

   

2. 02

   Step 2

   Wash and chop the preserved mustard greens (it's best to soak them for two hours beforehand to remove any dirt or sand).

   

3. 03

   Step 3

   Add an appropriate amount of water to the pot, then add chopped scallions and garlic (you can also add some star anise and a little cinnamon).

   

4. 04

   Step 4

   After boiling for ten minutes, remove the pork skin (you can let it sit for a while or rinse it with cold water). Rub the pork skin with dark soy sauce as shown in the picture.

   

5. 05

   Step 5

   Heat the oil to 7 % of its maximum temperature, then add the pork skin and fry until it turns reddish.

   

6. 06

   Step 6

   Cut the fried pork into 0.5 cm slices.

   

7. 07

   Step 7

   Add dark soy sauce and stir to ensure each piece of meat is fully flavored!

   

8. 08

   Step 8

   Add oil to the pot, then add preserved mustard greens, soy sauce, and Sichuan peppercorns. (Taste and add salt if necessary.)

   

9. 09

   Step 9

   The key to making braised pork belly with preserved mustard greens is the "braising" process. The pork belly is laid flat in a small bowl, and the preserved mustard greens are placed on top and spread evenly. Now we're starting to steam it. Steam for two hours (or half an hour in a pressure cooker).

   

10. 10

    Step 10

    Finished product image