Boil the pork belly until just cooked through. Remove, pat dry thoroughly, and set aside.
Prick the skin of the pork belly all over with a fork or meat tenderizer. Rub dark soy sauce (for coloring) over the skin evenly.
Heat cooking oil in a pan over medium-high heat. Place the pork belly skin-side down and fry until the skin is crispy and golden brown. Remove, let it cool slightly, then slice into thick pieces.
Rinse the dried preserved mustard greens thoroughly under running water. Soak them in clean water for 30 minutes, then squeeze out excess water and chop into smaller pieces.
In the same pan with a little oil, sauté ginger and garlic until fragrant. Add the chopped preserved mustard greens and stir-fry for a few minutes. Season with five-spice powder and white pepper.
Arrange the sliced pork belly skin-side down in a deep heatproof bowl. Top with the stir-fried preserved mustard greens.
In a separate small bowl, mix together light soy sauce, dark soy sauce (for braising sauce), oyster sauce, sugar, salt, and water. Pour this braising sauce over the pork belly and preserved vegetables in the bowl.
Steam the bowl in a steamer or pressure cooker for 1.5 to 2.5 hours, or until the pork is very tender and the flavors have melded. (For very tender results, steam for at least 2 hours).
Carefully drain the sauce from the bowl into a small pot. Then, invert the bowl onto a serving plate. Pour the reserved sauce over the pork and preserved vegetables. Serve hot, typically with steamed rice.
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