咸菜焖猪肉
Braised pork with pickled mustard greens is a classic Hakka dish. The tangy pickled greens perfectly complement the rich pork belly, which becomes tender and flavorful in the thick sauce. A perfect companion to steamed rice.
Ingredients
11 items- pork belly 500g
- pickled mustard greens (sauerkraut) 200g
- ginger 1 piece
- garlic 4 cloves
- rock sugar 15g
- cooking wine 2 tbsp
- light soy sauce 1 tbsp
- dark soy sauce 1 tbsp
- star anise 2 pieces
- cooking oil as needed
- chopped green onions as needed
Nutrition
Steps （9 steps）
Put the pork belly in a pot of cold water with 2 slices of ginger and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, and cook for 2 minutes until meat firms up. Drain and set aside.
Soak the pickled mustard greens in water for 20 minutes to reduce saltiness, then squeeze dry and cut into sections about 2 cm long.
Heat a little oil in a pan over low heat, add rock sugar and stir constantly until it melts and turns into an amber syrup.
Add the pork belly pieces immediately, turn to medium heat and stir-fry quickly to coat each piece with caramel, about 1 minute.
Add ginger slices and crushed garlic, stir until fragrant, then drizzle in cooking wine, light soy sauce and dark soy sauce, continue stir-frying for about 30 seconds to release the aroma.
Put in the cut pickled greens, stir-fry to mix well with the pork.
Add enough hot water (about 800 ml) to cover all ingredients, add star anise, bring to a boil over high heat, then reduce to low heat, cover and braise for 40 minutes.
Uncover, taste the broth and add a little salt if needed, then turn up the heat to reduce the sauce, stirring constantly until the sauce thickens and coats the back of a spoon, then turn off the heat.
Plate the braised pork and garnish with chopped green onions.
Tips
The pickled greens are salty, so taste the broth before adding salt. Caramelize the sugar over low heat to avoid burning and bitterness. Adjust braising time according to desired tenderness. Stir frequently when reducing sauce to prevent sticking.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.