Prepare pork belly: Bring a pot of water to a boil. Add pork belly and blanch for 15-20 minutes until cooked through. Remove, pat dry, and rub with dark soy sauce (not listed in ingredients for braising sauce, but a common step to achieve color). Prick the skin all over with a fork.
Fry pork belly: Heat vegetable oil in a wok or deep pot. Carefully place the pork belly skin-side down and fry for 5-7 minutes until the skin is golden brown and crispy. Remove and let it cool slightly. Once cool enough to handle, slice into thick pieces.
Prepare Mei Cai: Rinse the preserved mustard greens thoroughly under running water to remove excess salt. Squeeze dry and chop into pieces. Sauté Mei Cai: Heat a clean wok with a little oil. Add sliced garlic and ginger, star anise, and dried chilies (if using). Stir-fry until fragrant. Add the chopped Mei Cai and stir-fry for 3-5 minutes until aromatic.
Assemble and braise: Arrange the sliced pork belly skin-side down in a deep heatproof bowl or claypot. Top with the sautéed Mei Cai. Pour the braising sauce over. Steam: Place the bowl/claypot in a steamer over high heat and steam for 1.5 to 2 hours, or until pork belly is very tender.
Serve: Carefully invert the contents of the bowl onto a serving plate. Serve hot with steamed rice.
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