Hakka Braised Pork with Preserved Mustard

Name: Hakka Braised Pork with Preserved Mustard
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Cuisine: Chinese
Ingredients: 800g pork belly, whole piece; 200g preserved mustard greens (mei cai), rinsed and soaked 30 minutes; 4 tbsp dark soy sauce; 2 tbsp soy sauce; 2 tbsp Shaoxing wine; 2 tbsp sugar; 3 cloves garlic; star anise and cinnamon 1 of each

Hakka-style pork belly slow-cooked with preserved mustard greens and soy.

Total time

170 min

Prep

50 min

Cook

120 min

Difficulty

hard

Cuisine

Chinese

Ingredients

800gpork belly, whole piece

200gpreserved mustard greens (mei cai), rinsed and soaked 30 minutes

4 tbspdark soy sauce

2 tbspsoy sauce

2 tbspShaoxing wine

2 tbspsugar

3 clovesgarlic

star anise and cinnamon1 of each

Instructions

Blanch pork 5 minutes. Pat dry.

Rub with 2 tbsp dark soy.

Deep-fry briefly until skin blisters and darkens.

Slice pork 1cm thick. Arrange skin-down in a bowl.

Squeeze mustard greens dry. Fry with garlic and remaining sauce ingredients.

Pack mustard mixture over pork.

Steam in a bain-marie 2 hours.

Invert onto a serving plate.

Serve with steamed rice.