Simple Method for Braised Pork with Preserved Mustard Greens
Blanch the pork pieces, then stir-fry until fragrant. Add preserved mustard greens, sugar, and star anise, then pour in pork broth and simmer over low heat until the sauce reduces.
Ingredients
Pork (skin-on is best, with both fat and lean, cut into small pieces)
to taste
Preserved mustard greens (washed, cut into inch-long pieces)
to taste
Ginger
to taste
Dried chili peppers
to taste
Cooking wine
to taste
Sugar
a pinch
Soy sauce
to taste
Star anise
2
Salt (add later, to taste)
to taste
Instructions
1
Blanching
Cut into small pieces, place in cold water and bring to a boil, then remove. Don't discard the broth.
2
Stir-frying and Braising
Heat oil in a pan, add ginger and dried chili peppers to sizzle briefly, then add the pork and stir-fry for a while, adding cooking wine. Then add the washed preserved mustard greens to the pan. At this point, add a small amount of sugar, soy sauce, and two star anise; don't add salt yet. Then pour in the pork broth just cooked, enough to cover the vegetables, and simmer over low heat.
3
Reducing the Sauce
After about 1 hour, take a piece to taste. If it seems bland, add some salt at this point, stir-fry for a while longer, and once the sauce has reduced, it's done.
