Braised Pork Belly with Meigan Cai (梅干菜焖肉)

Method14 steps · about 2 hr

1. 1

   Step 1: Cover all 3 cups dry meigan cai with cold soaking water and soak for 30 minutes. Lift the vegetables into a colander and discard the sandy soaking water. Rinse the bowl clean before continuing the repeated washes in step 2.

   Drain first meigan cai soak · 30 minUses 3 cups dry meigan cai (dried preserved mustard greens) · Cold water for soaking and repeated washing of meigan cai, as needed

   
2. 2

   Step 2: Return the soaked meigan cai from step 1 to the clean bowl and cover with fresh cold water. Wash it, then leave it undisturbed for 5 minutes so grit settles. Lift the vegetables out without disturbing the grit and discard the water. Repeat with fresh water until there is no sand or grit in the bowl. Squeeze excess water from the clean rehydrated vegetables and set aside.

   Check washing water for grit · 5 minUses All soaked meigan cai lifted in step 1 · Cold water for soaking and repeated washing of meigan cai, as needed

   
3. 3

   Step 3: Remove stray bristles from the pork skin and cut all 1½ lb pork belly into 1-inch-thick pieces. Put it in a pot with enough blanching water to cover. Bring to a boil and boil for 1 minute. Take off the heat, lift out the pork, rinse it with clean water and drain. Discard the blanching and rinsing water.

   Drain blanched pork pieces · 1 minUses 1½ lb skin-on lean pork belly, cut into 1-inch-thick pieces · Water for blanching and rinsing pork, as needed

   
4. 4

   Step 4: Add all 2 tbsp neutral oil and 35 g rock sugar to the wok over low heat. Watch until the sugar melts to an amber liquid. Add all 2 star anise, 3 ginger slices and the drained blanched pork from step 3. Raise the heat to medium and cook, turning, until the pork is lightly browned.

   Uses 2 tablespoons neutral oil · 35 g rock sugar · 2 star anise · 3 slices ginger · All drained pork pieces from step 3

   
5. 5

   Step 5: Add all the washed, squeezed meigan cai from step 2 to the lightly browned pork and amber sugar from step 4. Stir-fry together for 1 minute.

   Add braising liquid · 1 minUses Lightly browned pork with ginger, star anise and amber sugar · Clean squeezed rehydrated meigan cai

   
6. 6

   Step 6: Reduce the heat to low. Add all ¼ cup Shaoxing wine, 2 tbsp light soy sauce, 1½ tsp dark soy sauce and the separate 4 cups braising water to the pork and meigan cai from step 5. Stir any sugar stuck to the spatula into the liquid. Bring to a boil, cover and reduce the heat to medium-low for a gentle simmer.

   Uses Stir-fried meigan cai, pork and wok seasonings · ¼ cup Shaoxing wine · 2 tablespoons light soy sauce · 1 1/2 teaspoons dark soy sauce · 4 cups water for braising

7. 7

   Step 7: Simmer the covered braise from step 6 gently for the first 10 minutes, then uncover and stir to prevent sticking. Add a little additional water only if it is beginning to dry before the pork is tender, then cover again. The full braise takes about 45–60 minutes; the following checkpoints keep the ten-minute stirring intervals.

   Stir at ten minutes · 10 minUses Hot covered pork and meigan cai braise · Additional water for the braise, only if drying before the pork is tender

8. 8

   Step 8: Continue the braise from step 7 for another 10 minutes. Uncover and stir at the 20-minute total checkpoint, adding additional water only if drying before the pork is tender; cover again.

   Stir at twenty minutes · 10 minUses Pork and meigan cai after ten minutes of simmering · Additional water for the braise, only if drying before the pork is tender

9. 9

   Step 9: Continue the covered braise from step 8 for another 10 minutes. At the 30-minute total checkpoint, stir and check the sauce, adding water only if drying while the pork is still firm; cover again.

   Stir at thirty minutes · 10 minUses Pork and meigan cai after twenty minutes of simmering · Additional water for the braise, only if drying before the pork is tender

10. 10

    Step 10: Continue the covered braise from step 9 for another 10 minutes. At the 40-minute total checkpoint, stir and check the sauce, adding water only if drying before the pork is tender; cover again.

    Stir at forty minutes · 10 minUses Pork and meigan cai after thirty minutes of simmering · Additional water for the braise, only if drying before the pork is tender

11. 11

    Step 11: Simmer the covered braise from step 10 for another 5 minutes, then check at 45 minutes total. The usual guide is 45–60 minutes total: continue until the pork is fork-tender and reaches at least 63°C, stirring at intervals of no more than 10 minutes and adding water only if needed before the pork softens.

    Check fork-tender pork from forty-five minutes · 5 minUses Pork and meigan cai after forty minutes of simmering · Additional water for the braise, only if drying before the pork is tender

12. 12

    Step 12: Once the pork in step 11 is fork-tender and fully cooked, uncover the wok. If there is still a lot of liquid, raise the heat to medium-high and stir continuously until the sauce reduces to about ¼ cup. Keep some sauce in the wok and do not let it dry completely.

    Uses Fork-tender fully cooked pork and meigan cai in braising liquid

    
13. 13

    Step 13: Take the finished braise from step 12 off the heat. Rest for at least 3 minutes after the pork reaches 63°C, then remove the two whole star anise before serving.

    Rest fully cooked pork braise · 3 minUses Finished pork and meigan cai braise

14. 14

    Step 14: Serve the rested pork and meigan cai from step 13 as six portions, with separately prepared steamed jasmine rice and stir-fried vegetables if desired.

    Uses Rested pork and meigan cai after whole star-anise removal · Ready steamed jasmine rice, optional for serving · Ready stir-fried vegetables, optional for serving