Braised Pork with Pickled Mustard Greens
The sour punch of pickled mustard greens pairs perfectly with rich pork belly. Slowly braised until meltingly tender, this hearty dish is a comfort classic over rice.
Ingredients
13 items- Pork belly 500 g
- Pickled mustard greens (suan cai) 200 g
- Ginger 1 piece
- Garlic 3 cloves
- Dried chili peppers 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Star anise 2
- Bay leaves 2
- Cooking oil as needed
- Water as needed
Nutrition
Steps （8 steps）
Place pork belly in cold water with ginger and wine. Boil over high heat, skim off foam, blanch for 3 minutes. Rinse with warm water and drain.
Heat a little oil in a pan over medium heat. Fry the pork pieces until lightly browned on the surface, then remove from pan.
In the same pan, sauté ginger slices, garlic cloves, and dried chili until fragrant, about 1 minute.
Add the pickled greens and stir-fry for about 2 minutes until a sour aroma emerges.
Return the pork to the pan. Add light soy sauce, dark soy sauce, sugar, star anise, and bay leaves. Stir and toss to coat evenly, about 1 minute.
Pour in enough hot water to submerge the ingredients. Bring to a boil, then reduce to low heat. Cover and braise for 40-50 minutes until the pork is fork-tender.
Uncover and turn up to medium-high heat to reduce the sauce. Stir frequently until the sauce thickens and glazes the ingredients, 3-5 minutes.
Taste and adjust salt (the pickled greens are salty). Garnish with chopped scallions and serve.
Tips
Frying pork belly before braising enhances flavor and reduces greasiness. Soak pickled greens if they are too salty. Add enough water at once to avoid adding more during cooking.
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