Braised Pork Belly with Preserved Mustard Greens

Method

1. 01

   Step 1

   Place the pork belly in a pot of cold water with shallots, onions, bay leaves, cinnamon, Sichuan peppercorns, and cooking wine. Cook for 30 minutes, or until a chopstick can be easily pierced. Rinse thoroughly and let cool completely.

   

2. 02

   Step 2

   Heat a pan over low heat. Place the pork skin-side down and press it down with your hand to sear the skin until it's soft enough to handle (this is much easier than deep-frying). Sear the other sides as well. See the picture.

   

3. 03

   Step 3

   Slice into thin slices after cooling.

   

4. 04

   Step 4

   In a separate bowl, marinate the sliced ​​meat with a sauce (soy sauce, oyster sauce, dark soy sauce, salt, a little cooking wine, sugar, chicken powder, and fermented red bean curd) for one hour. Then arrange the meat slices face down.

   

5. 05

   Step 5

   Wash the plum blossoms, stir-fry them in the oil used to fry the pork belly until dry, and place them on top of the arranged pork belly.

   

6. 06

   Step 6

   Steam over medium-high heat for 2 hours

   

7. 07

   Step 7

   After steaming for half an hour, place a clean plate on top, then flip it over.