Braised Pork Belly with Preserved Mustard Greens
Tender pork belly slowly braised with preserved mustard greens, resulting in melt-in-your-mouth meat with a savory, slightly earthy flavor. A beloved classic that's perfect for family dinners.
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This homestyle version of the classic Chinese dish features layers of juicy pork belly paired with preserved mustard greens that have been rehydrated and seasoned. The pork is first blanched, marinated, and pan-fried to create a caramelized crust, then layered with the greens and braised until perfectly tender.
Ingredients
pork belly (boneless)
500g, about 1 lb
preserved mustard greens (mei cai)
150g, rinsed and soaked 20 minutes
ginger
4 slices
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
honey or rock sugar
1 tablespoon
cooking wine
2 tablespoons
vegetable oil
3 tablespoons
salt
to taste
star anise
2 pieces
scallions
2, chopped
Instructions
1
Blanch the pork
Bring a pot of water to a rolling boil. Add the pork belly and ginger slices. Cover and let simmer for 10 minutes until the meat is just firm but not fully cooked. Remove and let drain completely.
2
Marinate the meat
While the pork is still warm, brush all over with light soy sauce, dark soy sauce, honey, and a pinch of salt. Set aside to marinate for 15 minutes, allowing the flavors to penetrate the surface.
3
Pan-fry until caramelized
Heat oil in a wide pan over medium-high heat. Place the pork belly skin-side down and cook for 4-5 minutes until the skin turns deep golden brown and slightly blistered. Flip and cook another 2 minutes. Remove and let cool slightly.
4
Prepare the greens
Squeeze excess water from the soaked mustard greens. Chop roughly and stir-fry in the same pan with a splash of oil for 2 minutes. Add a pinch of salt and set aside.
5
Layer and braise
Cut the pork into thick slices. Layer the bottom of a clay pot or deep dish with the preserved greens, then arrange pork slices on top skin-side up. Add star anise, remaining ginger, and cooking wine. Pour enough water to nearly cover the meat. Bring to a boil, then reduce heat and simmer covered for about 60 minutes until meat is fork-tender.
6
Serve
Invert the pot onto a serving plate so the greens are on the bottom and pork sits on top. Garnish with chopped scallions and serve hot alongside steamed rice.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
