Braised Pork Belly with Preserved Mustard Greens
Meicai kourou is a Hakka Chinese dish of parboiled pork belly that is seared with soy sauce for color, then layered with preserved mustard greens and steamed for over an hour. The prolonged steaming renders the fat translucent and meltingly soft, while the fermented, salty greens infuse the meat with their concentrated flavor. When inverted onto a plate, the neatly stacked slices glisten under the braising sauce. It is a centerpiece dish meant for sharing, with the sauce spooned over steamed rice to capture every layer of richness.
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Instructions
- 1
Parboil pork belly block until firm, then cool.
- 2
Brush skin with soy and sugar, then sear lightly for color.
- 3
Slice thickly, arrange in a bowl, and top with preserved greens.
- 4
Add garlic, ginger, rice wine, and water; cover and steam for 60 minutes.
- 5
Invert onto a serving plate and spoon sauce over.
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