braising pork with dried plums and vegetables

How to Make Braised Pork Belly with Preserved Mustard Greens (Meigan Kou Rou)

Braised Pork Belly with Preserved Mustard Greens, or *Meigan Kou Rou*, is a celebrated Chinese dish known for its rich, savory flavor and tender texture. Here’s a step-by-step guide to crafting this classic comfort food.

Ingredients: 500g pork belly, 200g dried preserved mustard greens (soaked and rinsed), 5-6 slices of ginger, 3-4 cloves of garlic, 1 star anise, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1 cup water, and cooking oil.

Steps:

1. Prepare the Pork: Boil pork belly in water with ginger for 20 minutes until tender. Drain, pat dry, and pierce the skin with a fork.

2. Sear the Pork: Heat oil in a wok, sear the pork skin-side down until crispy, then flip to brown the meat. Remove and set aside.

3. Soften the Greens: Soak preserved greens for 30 minutes, rinse, and stir-fry with ginger, garlic, and a splash of oil until fragrant.

4. Braise: Place the pork in a pot, top with the greens. Add soy sauces, sugar, star anise, and water. Bring to a boil, then simmer on low for 1.5–2 hours until the pork is fork-tender.

5. Steam and Serve: Transfer to a bowl, steam for 15 minutes, then invert onto a plate. The dish pairs perfectly with steamed rice.

Enjoy this melt-in-your-mouth delicacy, where the saltiness of the greens beautifully balances the richness of the pork!