Name: Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)
Yield: 4 servings
Ingredients: 1.5 lbs Pork belly slab; 1 cup Preserved mustard greens (mei cai); 3 tbsp Soy sauce; 2 tbsp Dark soy sauce; 2 tbsp Shaoxing wine; 1 tbsp Rock sugar; 3 Garlic cloves, minced; 5 slices Ginger, sliced; 2 Star anise; 2 tbsp Scallions, chopped; 4 stalks Baby bok choy or choy sum; 2 tbsp Vegetable oil; 2 cups Water; 0.5 tsp Salt; 0.25 tsp White pepper

1

Blanch the pork belly in boiling water for 5 minutes, then rinse and pat dry.

2

Heat oil in a wok, add pork belly skin side down, and sear until golden. Remove and slice into 1/2-inch thick pieces.

3

Rinse preserved mustard greens, squeeze dry, and chop finely.

4

In the same wok, sauté garlic, ginger, and star anise until fragrant. Add preserved mustard greens and stir-fry for 2-3 minutes.

5

Arrange pork belly slices skin side down in a heatproof bowl, layer the mustard greens mixture over the pork.

6

Mix soy sauce, dark soy sauce, Shaoxing wine, rock sugar, salt, white pepper, and water. Pour over pork and greens.

7

Steam the bowl over high heat for 2 hours, until pork is tender and flavors meld.

8

Blanch bok choy or choy sum in salted water until bright green and tender.

9

Invert the steamed pork belly onto a serving plate, garnish with blanched greens and chopped scallions.

Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

Ingredients

Instructions

Final Thoughts