Category: Holiday Recipes, Main-Course Recipes
Cuisine: Chinese Cuisine
Cooking Method: Boiling, Braising, Frying, Marinating, Steaming
Yields:
2 Servings
Difficulty: Difficult
Prep Time: 20 Mins
Cook Time:
2 Hr 10 Mins
Total Time:
2 Hr 30 Mins
Creating Pork Belly with Preserved Vegetables requires a bit of patience and skill, but the end result is bound to satisfy. As the pork steams, it gradually lets out its aroma, mingling with the taste of the preserved mustard greens, producing a dish that’s flavorful and complex. The pork’s tender texture pairs perfectly with the preserved mustard greens’ savory saltine, delivering a feeling of contentment and joy.
Ingredients
Adjust Servings
- Sauce:
Instructions
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Soak the dried preserved mustard greens until they become soft. Rinse them under cold water to remove excess salt and dirt. Squeeze out any extra water. Chop the preserved mustard greens into smaller pieces.
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In a pot, add the pork belly and enough water to cover it. Add 2 slices of ginger and pieces of green onion. Bring to a boil and let it cook for 18 minutes over medium heat.
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Remove the pork from the boiling water and use a fork or toothpick to poke holes in the surface of the pork belly. Coat the pork belly thoroughly with dark soy sauce and marinate it for 20 minutes.
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In a wok, heat the cooking oil over medium heat. Use a paper towel to absorb the moisture from the surface of the pork. Be extra careful with the next steps, as this is the most dangerous part I've covered so far. If you'd rather not add a trip to the burn unit on your agenda, as you place the pork skin-side down in the pan, swiftly cover it with the lid. Seek a secure spot to shield yourself. Fry for about 6 minutes, or until the pork skin is blistered and becomes browned.
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Take the pork to a cutting board and allow it to cool down for a moment. Cut the pork belly into 3/8 inch thick large slices.
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Mix the sauce ingredients in a small bowl. Gently coat the pork slices with the sauce, ensuring each piece is evenly covered. Allow the pork to marinate for approximately 20 minutes.
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In the wok, heat 2 tablespoons (26 grams) of vegetable oil over medium heat. Add star anise, bay leaves, ginger, and garlic, stir-frying until fragrant. Add pickled mustard greens to the wok and stir-fry for about 1 minute. Pour the marinade for the pork belly slices into the wok and cook together with the mustard greens for 5 minutes. If needed, add a suitable amount of water. Turn off the heat.
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Pour the pickled mustard greens mixture into a large bowl. Carefully arrange the marinated pork belly with the skin side down in the bowl. Place the bowl in a steamer, cover with a lid. Steam the pork belly over medium-high heat for about 90 minutes or until it is cooked through. Remove the pork belly with preserved vegetables from the steamer, sprinkle with chopped green onions, and enjoy it hot, paired with rice.
