Braised Pork with Pickled Greens
A comforting Chinese classic where tender pork belly is slowly braised with tangy pickled mustard greens. The pickles add a wonderful sour-salty balance that cuts through the rich pork fat.
Story
This homestyle dish brings together two distinctly Chinese ingredients—fatty pork belly and preserved mustard greens—into something truly satisfying. The key is cooking the pickles first to remove excess moisture and their strong flavor, then letting them mingle with the pork as it braises low and slow.
Ingredients
pork belly
500g, cut into 1-inch chunks
pickled mustard greens
300g
vegetable oil
2 tablespoons
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
rock sugar
1 tablespoon
ginger
3 slices
garlic
2 cloves, smashed
star anise
2 pieces
water
1 cup
Instructions
1
Prep the pickled greens
Rinse the pickled mustard greens thoroughly under running water. If they're particularly salty, soak them in fresh water for 15 minutes, then squeeze dry. Slice the root ends a few times vertically, then cut the greens into bite-sized pieces.
2
Dry-fry the pickles
Heat a wok over medium heat without any oil. Add the prepared pickled greens and stir-fry for 3-4 minutes until most of the moisture has evaporated and they smell fragrant. Transfer to a plate and set aside.
3
Sear the pork
Add the vegetable oil to the same wok. Place the pork belly chunks in a single layer and let them sear without moving for 2 minutes until golden brown on the bottom. Flip and cook another 2 minutes. The pork should be nicely caramelized but not fully cooked through.
4
Braise everything together
Add the ginger, garlic, and star anise to the wok. Pour in the light and dark soy sauces, then add the rock sugar and water. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 35-40 minutes, stirring occasionally, until the pork is melt-in-your-mouth tender.
5
Finish and serve
Taste and adjust seasoning—add a splash more soy sauce if it needs more color or salt. Serve hot over steamed rice, with the tender pork pieces and flavorful sauce spooned on top.
