Braised pork belly with preserved greens, a beloved Chinese dish, balances rich, tender meat with tangy, savory greens. Here’s a simple guide to recreate it at home.
Ingredients: 500g pork belly, 200g salted preserved greens (yàn cài), 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 cup water, cooking wine, ginger, and garlic.
Steps:
1. Prep the pork: Boil pork belly in water with cooking wine and ginger for 15 minutes. Drain, pat dry, and prick the skin with a fork.
2. Crisp the skin: Heat oil in a wok, sear the pork skin-side down over low heat until golden and crispy (about 10 minutes).
3. Marinate and braise: Flip the pork, add soy sauces, sugar, and water. Simmer for 30 minutes until tender.
4. Combine with greens: Soak preserved greens in water to reduce saltiness, squeeze dry, and layer them in a bowl. Place the braised pork on top, pressing gently.
5. Steam and serve: Steam the bowl for 45 minutes until the greens are infused with the pork’s flavor. Invert onto a plate, and enjoy the melt-in-your-mouth texture and umami-rich taste.
This dish pairs perfectly with steamed rice, making it a hearty meal for any occasion!
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