Braised Pork with Dried Mustard Greens
A traditional Shaoxing specialty of dried vegetables braised with pork. The meat turns a rich date-red color, while the vegetables absorb its savory aroma.
Ingredients
skin-on pork ribs (washed, cut into 2 cm cubes)
400 g
dried mustard greens (cut into 0.5 cm pieces)
60 g
cinnamon stick
1
Shaoxing wine
5 g
white sugar
40 g
soy sauce
25 g
star anise
1
MSG (monosodium glutamate)
1.5 g
Instructions
1
Pre-preparation
Wash the pork ribs, cut into 2 cm cubes, blanch in boiling water for 1 minute, rinse with cold water once, and cut the dried mustard greens into 0.5 cm pieces.
2
Cooking
Add 250 g of water to a wok, then add soy sauce, star anise, and cinnamon stick. Add the pork cubes, bring to a boil over high heat and cook for 10 minutes. Add the dried mustard greens and white sugar, reduce heat to medium and simmer until the braising liquid is almost reduced. Remove the star anise and cinnamon stick, stir in MSG, and remove from heat.
3
Steaming
Prepare a steamer bowl, first line the bottom with a small amount of dried mustard greens. Then arrange the pork cubes neatly skin-side down in layers on top, cover with the remaining dried mustard greens. Pour in the Shaoxing wine, place in a steamer, and steam over high heat for approximately 2 hours until the pork is tender and glutinous. Remove, invert onto a serving plate, and serve.
