Super Rice-Stealing Braised Pork with Preserved Vegetables
This braised pork belly with preserved mustard greens is incredibly aromatic and not greasy, making it a perfect dish to serve with rice.
Story
After seeing how much the family enjoyed this dish at a restaurant gathering, I decided to make a large batch at home to share. The pork is steamed until tender and flavorful, and the savory preserved vegetables soak up all the rich juices, creating a comforting and satisfying meal.
Ingredients
Dried preserved mustard greens
200g
Pork belly
a large piece
Scallion
to taste
Ginger
to taste
Cooking wine
10g
White sugar
1 spoonful
Brown sugar
1 spoonful
Star anise
1
Tsao-ko
1
Salt
to taste
Dark soy sauce
8g
Oyster sauce
10g
Light soy sauce
8g
Yellow wine
to taste
White liquor
to taste
Fermented rice wine
1 spoonful
Cornstarch slurry
to taste
Instructions
1
Step 1
Prepare preserved mustard greens and pork belly (I soaked 400g of preserved mustard greens in total and prepared four catties of pork belly; the seasoning amounts given are for one portion, so you can adjust flexibly).
2
Step 2
Soak the preserved mustard greens in warm water ahead of time, then wash them a few times to remove mud and sand; be sure not to wash them too many times or the preserved greens will lose their flavor. Then squeeze out the water and set aside; the water does not need to be completely dry.
3
Step 3
Remove blood from the pork belly ahead of time and wash it clean. Place it in a pot with cold water, add an appropriate amount of cooking wine, scallion, and ginger. Once the water boils, cook for 20 minutes, remove the scum, and take it out.
4
Step 4
Evenly spread a layer of brown sugar, white liquor, and dark soy sauce on the surface of the meat. Place it in a basin to let sit for a while, then flip it over and marinate for a while.
5
Step 5
Then put the meat into 70% hot oil and fry all four sides; the skin should puff up a bit (be sure to use the lid as a shield in front, as the oil pops easily; pay attention to safety and don't get scalded).
6
Step 6
Then take it out and soak it in cold water to remove excess oil.
7
Step 7
Take it out and slice it.
8
Step 8
Take the marinade from the meat just now, add an appropriate amount of light soy sauce, oyster sauce, salt, fermented rice wine (juice), and yellow wine, mix well, then add the meat slices and marinate for 10 minutes.
9
Step 9
Add an appropriate amount of oil to the pot. Once the oil is hot, add the soaked preserved mustard greens and stir-fry. Add an appropriate amount of cooking wine, dark soy sauce, light soy sauce, and white sugar, stir-fry well, and set aside.
10
Step 10
Take a large, deep bowl and layer the marinated meat slices one by one as shown in the picture.
11
Step 11
Then spread the stir-fried preserved mustard greens on top, pour the marinade evenly over it, and bury one star anise and a cardamom pod inside the preserved greens. Steam in a steamer for one and a half hours (90 minutes) once steam rises.
12
Step 12
After steaming, place a plate on top and flip it over. Pour out the excess sauce and set aside.
13
Step 13
The turned-out preserved mustard greens with pork belly.
14
Step 14
Prepare an appropriate amount of water starch.
15
Step 15
Heat the pot, add the poured-out sauce, add an appropriate amount of water starch to thicken into a thin gravy, then drizzle a little cooked oil so the gravy is shinier.
16
Step 16
Pour evenly over the pork belly, and it is complete.
