Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou) ingredients

• 2 lbs pork belly, skin-on
• 2 tbsp Shaoxing wine
• 4 slices ginger, sliced
• 2 pods star anise
• 2 tbsp dark soy sauce
• 0.5 cup oil, for frying
• 4 oz dried preserved mustard greens (Mei Cai)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp rock sugar (or granulated sugar)
• 0.5 tsp five-spice powder
• 0.5 cup water (or reserved pork cooking liquid)

How to make Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

1. Prepare the pork belly: Rinse the 2 lbs pork belly and place it in a large pot. Add enough cold water to cover, along with 2 tbsp Shaoxing wine, 4 slices ginger, and 2 star anise pods. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork can be easily pierced with a chopstick but is not falling apart.
2. Remove the pork belly from the pot and pat it thoroughly dry with paper towels. Prick the skin all over with a fork or meat tenderizer to allow the fat to render and the skin to crisp. Brush the skin side evenly with 2 tbsp dark soy sauce, ensuring good coverage for color.
3. Heat 0.5 cup of oil in a wok or deep skillet over medium-high heat. Carefully place the pork belly, skin-side down, into the hot oil. Fry for 5-7 minutes until the skin is golden brown and crackled. Be very careful as the oil may splatter; use a splatter screen if available. Remove and let it cool slightly.
4. Once cooled, slice the pork belly into 0.5-inch thick pieces. The slices should hold together well. Set aside.
5. Prepare the preserved mustard greens (Mei Cai): Rinse the 4 oz dried preserved mustard greens several times under running water to remove excess salt and grit. Soak them in warm water for 20-30 minutes until rehydrated. Squeeze out excess water and chop them into 1-inch pieces.
6. In a clean wok or skillet, heat 1 tbsp of oil over medium heat. Add 2 minced garlic cloves and 1 tbsp minced ginger; stir-fry for 30 seconds until fragrant. Add the chopped Mei Cai and stir-fry for 3-5 minutes, allowing any remaining moisture to evaporate and for the flavors to develop. Remove from heat and set aside.
7. Prepare the braising sauce: In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tbsp rock sugar, 0.5 tsp five-spice powder, and 0.5 cup water. Stir until the sugar dissolves.
8. Arrange the pork belly slices, skin-side down, overlapping them slightly in an oven-safe bowl (about 8-inch diameter). Spoon the stir-fried Mei Cai evenly over the pork belly slices.
9. Pour the prepared braising sauce over the Mei Cai and pork belly. Ensure the sauce is distributed evenly.
10. Place the bowl into a steamer or a large pot with a lid, ensuring the water level comes about halfway up the side of the bowl. Bring the water to a boil, then reduce heat to a gentle simmer. Steam for 2.5 to 3 hours, checking water levels periodically and refilling with hot water as needed, until the pork belly is fork-tender.
11. Carefully remove the bowl from the steamer. Place a serving plate upside down over the top of the bowl, then, holding both firmly, invert them quickly to transfer the pork belly and Mei Cai onto the plate. The skin side of the pork belly should now be facing up.
12. Serve hot with plenty of steamed rice, spooning any remaining sauce from the bowl over the pork.

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