Moist and succulent Braised Pork Belly with Preserved Mustard Greens are a Cantonese Hakka specialty. The distinct aroma of high-quality meicai stimulates the appetite.
Braised Pork Belly with Preserved Mustard Green
PRE TIME: 14 hr 30 min
COOKING TIME: 9 hr 30 min
TOTAL TIME: 1 days
- DIY Mustard Green
- 3 lb. Leaf Mustard
- 1 cup Salt
- 2.2 lb. Pork belly, one large piece for deep fry.
- 3 tbsp. Soy sauce
- 3 stalks Green onion
- 7 pieces Ginger
- 2 tbsp. Cooking oil
- 1.1 lb. Pork belly, for cooking with preserved mustard green.
- 2 tbsp. Cooking wine
- 1 lb. Dried preserved mustard green, soaked in water for 24 hours (You can find dried mustard green in Asian supermarkets)
- 3 tbsp. Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)
- 0.5 cup Shaoxing Cooking wine
- 0.5 cup Soy sauce
- 0.5 cup Rock sugar
- 5 cup Water
[DIY Mustard Green] Step 1
Wash clean mustard green, in a mixing bowl, add mustard green and salt one layer at a time
[DIY Mustard Green] Step 2
Place a heavy object on top to press down, set aside overnight to marinate.
[DIY Mustard Green] Step 3
Then cut the mustard green into small pieces.
[DIY Mustard Green] Step 4
Dry under the sun in a basket for 7-10 days.
Soak the preserved mustard green in water for 24 hours before cook it to remove the salt. (Tip: the dried preserved mustard green must be soaked thoroughly otherwise, it will be hard to chew
In a large cooking pot, bring enough water to boiling, submerge the pork belly in the boiling water and simmer for 3 minutes. Then remove from boiling water.
Prick holes on pork skin then spread soy sauce all over its surface.
In a wok, bring enough cooking oil to 150-180℃/300-350°F, put in the pork belly, cover the lid immediately, deep fry for 3 minutes.
Remove the lid and keep frying until golden, remove it from oil.
Submerge in a bowl of iced water for 24 hours. (note: be very careful when put the pork belly in the hot oil. The hot oil may splash.)l
Cut about 1lb/500g pork belly into small cubes, In a wok/skillet over high heat, add cooking oil, add green onion, ginger, and the small pork belly cubes, stir-fry several times.
Add softened preserved mustard green, cooking wine, soy sauce, rock sugar, and water, stir to mix well. Cover the lid and simmer for 2-3 hours.
Slice the deep-fried pork belly into large ¼-inch thick pieces.
Place them skin-side down on the bottom of a large serving bowl
Top with prepared preserved mustard green, then add some sauce of preserved mustard green.
Place the bowl in a steamer, steam for 4-6 hours.
Remove from steamer. Pour the jus in the bowl in a cooking pan, add Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water).
Cover the bowl with a serving place, flip them over.
Remove the bowl, drizzle the thickened gravy on top. Garnish around with green vegetables. And serve hot.
When preparing this particular dish, boiling, deep frying, and steaming are equally integral parts of the cooking process. Each of these steps must be balanced in order to achieve harmony throughout. Boiling cleans the meat of odor and extraneous grease by balancing water and fire; deep frying enriches its taste by balancing fire and oil; and steaming helps the cooking wine, sugar, soy sauce, and other ingredients achieve harmonic infusion.
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