Braised Pork Belly with Preserved Mustard Greens (Pressure Cooker + Air Fryer Version)

Soak the preserved mustard greens in warm water for 10 minutes, then rinse 2–3 times and wring out all the water. Simultaneously, place the whole pork belly in a pot with water, 2 slices of ginger, and about 1 tbsp of cooking wine; bring to a boil and simmer for 8–10 minutes (no pressure). Remove the pork, pat dry the surface thoroughly with paper towels, especially the skin.

Air fry the pork skin: use a fork or toothpicks to puncture the skin densely. Brush a thin layer of dark soy sauce on the skin and let it air-dry a bit. Place in the air fryer skin-side up at 400°F / 200°C for 10–15 minutes until the skin bubbles and turns a bit golden; do not overcook to hardness.

Stir-fry the preserved mustard greens: in a pan, add a little oil from the pork rendering. Add minced garlic and the remaining ginger (2 slices). Stir-fry until fragrant about 30 seconds, then add the wrung mustard greens. Cook over medium heat for 3–4 minutes to release aroma. Add sugar ½ tbsp and light soy sauce ½ tbsp; cook for another about 1 minute and remove from heat.

Slice the pork: let the pork cool slightly and cut into pieces about 0.7–1 cm thick. Prepare the sauce: light soy sauce 1.5 tbsp, dark soy sauce 1 tbsp, oyster sauce 1 tbsp, rice wine 1 tbsp, sugar ½–1 tbsp, water ½ cup (120 ml). Toss the pork in the sauce so each slice is coated; if the mustard greens are very salty, you may reduce light soy sauce further. Do not add salt yet.

Unmold and serve: open the bowl; there will be juices—normal. Cover with a plate, press down with both hands, and flip quickly to invert onto the serving plate. The dish should present glossy pork with crispy skin over the preserved greens soaking in juice. If the juice is plentiful, you can reduce it in a small pot over high heat for 2–3 minutes and drizzle back over the meat for a richer look and taste.

Assemble in a heatproof bowl that fits in the pressure cooker: bottom layer should be the pork with skin facing down, middle layer with star anise, top layer the fried mustard greens. Pour the remaining sauce over and press the greens down a bit to compact.

Pressure cook: add 1–1.5 cups water to the bottom of the pot and place a steamer rack. Set the bowl on the rack and cook under high pressure: 20 minutes yields tender pork; 25 minutes yields softer texture (recommended). After cooking, natural release for 10 minutes, then release any remaining pressure. This is a water-sealed steaming process, not submerging the bowl in the pot water.