Mui Choy Kau Yuk (Double-Cooked Pork Belly with Preserved Mustard Greens)
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Blanch pork belly in boiling water with ginger slices for 10 minutes. Drain, pat dry, and rub skin with dark soy sauce.
Blanch pork belly in boiling water with ginger slices for 10 minutes. Drain, pat dry, and rub skin with dark soy sauce.