Braised Pork Belly with Preserved Mustard Greens

Method

1. 01

   Step 1

   Wash the pork belly and put it in a pot of cold water. Add some ginger slices and scallion segments, along with some cooking wine, and cook over high heat until done.

   

2. 02

   Step 2

   After cooking, remove the vegetables from the water, add an appropriate amount of salt and dark soy sauce, coat them evenly, and marinate 15 minutes.

   

3. 03

   Step 3

   Pour plenty of cooking oil into the pot and heat it to 6 % of its maximum temperature. Then, add the marinated pork belly and deep-fry it.

   

4. 04

   Step 4

   Once the pork belly is fried until golden brown, remove it from the oil and drain.

   

5. 05

   Step 5

   Leave a little oil in the pan, then add minced scallions, ginger, and chopped chili peppers and sauté until fragrant.

   

6. 06

   Step 6

   Once the aroma is released, add the pre-soaked preserved mustard greens, along with a suitable amount of salt and light soy sauce. Stir-fry evenly and then remove from the pan and plate for later use.

   

7. 07

   Step 7

   After the pork belly has cooled, cut it into thick slices, stuff the slices with preserved mustard greens, and place them in a bowl.

   

8. 08

   Step 8

   Stuff the preserved mustard greens and pork belly into the filling, then steam in a pot 1 hours.

   

9. 09

   Step 9

   After steaming, cover it with a deep plate and invert it.

   

10. 10

    Step 10

    A dish of braised pork belly with preserved mustard greens is ready! The pork belly is fatty but not greasy, and the preserved mustard greens soak up the oil from the pork, making it especially fragrant. It's a perfect match!