Braised Pork with Preserved Mustard Greens

Prepare the main ingredients: two pieces of pork belly, about 1000 grams, and 500 grams of dried preserved mustard greens soaked in water.

Ingredients for cooking meat: the three anti-fishy ingredients—green onion, ginger, cooking wine; a small amount of Sichuan pepper, cinnamon, bay leaf, and star anise.

Place the meat skin side down and rub it back and forth in the pan to sear it slightly, which can remove the smell, as shown in the picture.

Scrape the pork skin clean, put the pork belly into cold water, add meat-boiling ingredients and a little base salt, 3 tablespoons of cooking wine, bring it to a boil over high heat, then turn to medium-low heat and cook for 30 minutes, until a chopstick can pierce the meat.

Take it out and, while hot, repeatedly pierce the pork skin with a fork, then wipe off the excess moisture.

Apply dark soy sauce and let it sit for 20 minutes (can be applied 2-3 times repeatedly).

Add a little oil to the pan, fry the meat skin side down over medium-low heat until the skin is colored, and remember to cover the lid to prevent splattering.

After frying, place in cold water and soak for 20-30 minutes to bring out the tiger skin texture.

Prepare the sauce: Mix 5 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of rice wine, a little white pepper, and 1 tablespoon of white sugar evenly.

Wash the preserved mustard greens several times, add an appropriate amount of oil and shredded ginger, and stir-fry until fragrant (you can pour in the juice that comes out of the meat skin).

This is what the pork skin looks like after soaking, with wrinkles on the surface resembling tiger skin.

Cut into pieces of equal size.

Dip the slices of meat in the sauce, and place the meat skin side down in the bowl.

Add the preserved mustard greens, pour in the excess sauce; this recipe can make 5-6 bowls.

Steam over high heat for 2 and a half hours, remembering to add water during the process to prevent the pan from drying out. This is the steamed result (as shown in the picture).

Placed in the plate, the Mei Gan Cai Kouro dish is complete.

Savory and fragrant, soft and glutinous, rich but not greasy, great with rice or wrapped in lotus leaf buns, it tastes good no matter how you eat it.