Braised Sliced Pork with Preserved Vegetables

Ingredients

• pork belly1 lb
• preserved mustard greens (mei cai)1 cup
• dark soy sauce2 tbsp
• soy sauce2 tbsp
• Shaoxing wine2 tbsp
• sugar1 tbsp
• A few slices of gingerAs needed
• scallion1 piece

Instructions

1. 1

   Step 1

   Simmer a whole piece of pork belly in water with ginger and scallions until cooked through. Let it cool.

2. 2

   Step 2

   Rub dark soy sauce all over the skin of the pork belly and pan-fry the skin side down until it's crispy and brown.

3. 3

   Step 3

   Soak preserved mustard greens (mei cai) to remove excess salt, then chop them.

4. 4

   Step 4

   Slice the pork belly into thin slices.

5. 5

   Step 5

   In a bowl, arrange the pork slices with the skin side down, then top with the chopped preserved vegetables.

6. 6

   Step 6

   Drizzle with a mixture of soy sauce, Shaoxing wine, and sugar.

7. 7

   Step 7

   Steam the bowl for at least an hour until the pork is very tender.

8. 8

   Step 8

   To serve, invert the bowl onto a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Braised Sliced Pork with Preserved Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.