Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)
180 minintermediate
This dish highlights the technique of slow-braising pork belly until meltingly tender, paired with preserved mustard greens for deep umami complexity. The polished plating contrasts glossy pork slices with vibrant greens, perfect for mastering classic Chinese braising methods.
”Blanch the pork belly in boiling water for 5 minutes, then rinse and pat dry.
Heat oil in a wok, add pork belly skin side down, and sear until golden. Remove and slice into 1/2-inch thick pieces.
Rinse preserved mustard greens, squeeze dry, and chop finely.
In the same wok, sauté garlic, ginger, and star anise until fragrant. Add preserved mustard greens and stir-fry for 2-3 minutes.
Arrange pork belly slices skin side down in a heatproof bowl, layer the mustard greens mixture over the pork.
Mix soy sauce, dark soy sauce, Shaoxing wine, rock sugar, salt, white pepper, and water. Pour over pork and greens.
Steam the bowl over high heat for 2 hours, until pork is tender and flavors meld.
Blanch bok choy or choy sum in salted water until bright green and tender.
Invert the steamed pork belly onto a serving plate, garnish with blanched greens and chopped scallions.
Precision in slicing and arranging the pork belly elevates this dish's visual appeal, while careful braising ensures rich flavor and texture.