braised pork with plum vegetables

How to Make Braised Pork Belly with Preserved Mustard Greens

Braised Pork Belly with Preserved Mustard Greens, a iconic Cantonese dish, delights with its tender meat, savory sauce, and the umami-rich preserved greens. Here’s a step-by-step guide to mastering this classic.

First, prepare the pork belly: choose a thick piece, blanch it in boiling water with ginger and scallions for 5 minutes to remove impurities, then pat dry. Next, make the caramel sauce—heat 2 tablespoons of sugar in a wok over medium-low heat until it turns amber, carefully add the pork belly to sear and coat evenly.

For the preserved mustard greens (meicai), soak them in warm water for 30 minutes to reduce saltiness, then chop finely. Layer the bottom of a clay pot with the greens, place the seared pork belly on top, and add seasonings: light soy sauce, dark soy sauce, Shaoxing wine, and a star anise. Pour in enough hot water to cover half the pork.

Steam the pot over high heat for 30 minutes, then reduce to low and simmer for 1 hour until the pork is fork-tender. Let it cool slightly, then slice the pork and arrange it back over the greens in the pot. Reheat for 10 minutes to infuse flavors.

Serve hot, flipping the pot onto a plate to reveal the glossy pork and greens. Pair with steamed rice for a truly satisfying meal!