How to make delicious braised pork with preserved mustard greens? Here's a recipe to share:
Ingredients: Pork belly, Yibin preserved mustard greens, Sichuan peppercorns, ginger, star anise, cloves, soy sauce, sugar, dark soy sauce, salt;
Method:
1. Cut the pork belly into large pieces and boil in water until the blood is just cooked out (poke the meat with chopsticks during boiling; it's ready when little to no blood seeps out). After removing, let it cool slightly. Apply a small amount of sugar and dark soy sauce to the skin for coloring, and let it air-dry until the surface is mostly dry.
2. Add a little oil to the pan. Place the meat skin-side down and fry until the skin is golden. I'm afraid of hot oil splatters, so after adding oil to the pan, I place the meat skin-side down, cover the lid, and then turn on the heat. When the sizzling sound in the pan stops, I turn off the heat and then remove the lid.
3. The fried pork skin might be a bit charred in the middle. That's okay. Scrape it gently with a small knife. Safety first, as getting burned by hot oil is no fun and might not be good for your skin.
4. Slice the fried pork into slightly thick pieces and arrange them skin-side down at the bottom of a bowl. It's recommended not to slice them too thinly, otherwise they will be too fragile to pick up with chopsticks after steaming.
5. Mix soy sauce, a little sugar, some clear water, and salt to make a sauce. Pour half of the sauce over the pork. Then add some Sichuan peppercorns, star anise, cloves, ginger shreds, and the preserved mustard greens (which should be stir-fried for a short while beforehand).
6. Spread a layer of Yibin preserved mustard greens over the pork. Then pour the remaining sauce over it. Again, add some Sichuan peppercorns, star anise, cloves, and ginger shreds. Steam in a steamer for about 40 minutes.