Braised Pork with Preserved Vegetables (梅干菜扣肉)

by Ziang Chen

Ingredients

• 500g pork belly
• 100~200g preserved mustard greens (梅干菜)
• Several slices of ginger
• One garlic
• Star anise
• One cinnamon stick
• Proper amout of light & dark soy sauce
• Cooking wine
• 2 rock sugars

Instruction

1. Blanch the pork in boiling water with cooking wine and ginger for 5 minutes
2. Fry the pork until the skin is browned
3. Add ginger, garlic, star anise, and cinnamon stick, stir fry for about 30 seconds, then pour in light & dark soy sauce
4. Add the preserved mustard greens and an appropriate amount of water, bring to a boil, then turn to low heat and simmer for 1 hour
5. Transfer the pork belly to a bowl, cover it with preserved mustard greens and sauce, and steam in a steamer for 30 minutes