Braised Pork Belly with Preserved Mustard Greens
Quick answer
- Total time
- 125 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Turned out of its steaming bowl, this Hakka dish lands as neat rows of soy-darkened pork belly sitting on a bed of preserved mustard greens, with the juices poured back over the top.
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Over an hour of steaming, the salt and fermented tang of the greens works its way into the pork.
Ingredients
Instructions
- 1
Place the 700 g pork belly block in water and parboil over medium heat until the outside firms up.
Lift it out and cool it until it is easy to slice cleanly.
- 2
Mix 3 tbsp soy sauce with 1 tbsp sugar and brush it evenly over the skin.
Sear briefly in a pan over medium low heat, just until the outside darkens without burning the sugar.
- 3
Slice the cooled pork belly thickly and arrange the pieces neatly in a steaming bowl.
Keep the fat layers aligned instead of piling them unevenly, so the slices invert cleanly later.
- 4
Taste the 180 g preserved mustard greens for saltiness and gently squeeze out surface moisture.
Spread them evenly over the prepared pork.
- 5
Add 1 tbsp minced garlic, 20 g ginger, 2 tbsp rice wine, and 400 ml water.
Cover the bowl and steam it for 60 minutes in a steamer already producing steady steam over medium heat.
- 6
Turn off the heat when the thickest meat is cooked through and a chopstick slides gently through the fat layer.
Invert the bowl carefully onto a serving plate, then spoon the sauce left in the bowl over the pork.
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