Braised Pork Belly with Pickled Mustard Greens (酸菜卤肉饭)

Method10 steps · about 1 hr 35 min

1. 1

   Step 1: Rinse all 17 oz pickled mustard greens in a colander a couple of times, using more clean water if needed to reduce saltiness. Squeeze out excess liquid. Cut the stems into ½-inch pieces and the leaves slightly larger.

   Uses 17 oz pickled mustard greens (one package) · Clean water for rinsing pickled greens, as needed

2. 2

   Step 2: Cut all 1½ lb boneless skin-on pork belly into ½-inch-thick pieces. Put the two star anise, three bay leaves, one small cinnamon stick and 1 tsp Sichuan peppercorns into a small tea filter bag, or tie them in cheesecloth with kitchen string. Set the pork and spice packet aside separately.

   Uses 1½ lb boneless skin-on pork belly · 2 star anise · 3 bay leaves · 1 small cinnamon stick · 1 teaspoon Sichuan peppercorns

   
3. 3

   Step 3: Put the cut pork from step 2 into a pot with enough blanching water to cover. Bring to a boil, then immediately drain through a colander. Rinse with clean water and drain; discard the blanching and rinsing water.

   Uses Cut pork belly set aside separately from the spice packet · Water for blanching and rinsing pork, as needed

4. 4

   Step 4: Heat 1 tbsp of the divided neutral oil (1 tbsp) in a wok over medium-low heat. Add all 1.4 oz rock sugar and watch until it melts to an amber liquid. Add the drained pork from step 3, raise the heat to medium-high and turn it for a few minutes until its edges are lightly browned.

   Uses 1 tbsp neutral oil for browning the pork · 1.4 oz rock sugar · All drained blanched pork belly pieces

   
5. 5

   Step 5: Add all ¼ cup Shaoxing wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce and 2 cups braising water to the browned pork from step 4. Add the spice packet from step 2. Bring to a boil, then cover and reduce the heat to medium-low. Simmer gently for 35 minutes; while it simmers, prepare the greens in steps 6 and 7.

   Remove spice packet after first simmer · 35 minUses Browned pork in amber sugar and oil · Prepared whole-spice packet · ¼ cup Shaoxing wine · 1 tablespoon light soy sauce · 1 teaspoon dark soy sauce · 2 cups water for the wok braise

   
6. 6

   Step 6: While the pork simmers, heat the remaining 2 tbsp neutral oil in a separate pan over medium-high heat. Add all five ginger slices and cook for 1 minute.

   Add pickled greens to ginger · 1 minUses Remaining 2 tbsp neutral oil for ginger and greens · 5 slices ginger

7. 7

   Step 7: Raise the separate pan from step 6 to high heat. Add all the rinsed, squeezed and chopped pickled greens from step 1. Stir-fry for about 5–8 minutes, checking from 5 minutes, until dry and making a popping sound. Remove this pan from the heat; do not skip this drying phase.

   Check dried stir-fried greens · 5 minUses Ginger slices cooking in the separate two-tablespoon oil portion · Rinsed squeezed chopped pickled mustard greens

   
8. 8

   Step 8: When the covered pork braise from step 5 has simmered for 35 minutes, remove and discard the whole-spice packet. Stir in all the dried stir-fried greens and ginger from step 7. Simmer gently for another 15 minutes, or longer until the pork is as tender as desired and reaches at least 63°C. Add a little additional water only if too dry, or raise the heat while watching to reduce excess liquid.

   Check tender pork and greens · 15 minUses Pork braise after removal of the whole-spice packet · All dried stir-fried mustard greens, ginger and pan oil · Additional braising water, only if needed

9. 9

   Step 9: Take the finished braise from step 8 off the heat and rest for at least 3 minutes after the pork reaches 63°C.

   Rest fully cooked pork · 3 minUses Finished tender pork and pickled-greens braise

   
10. 10

    Step 10: Serve the rested pork and pickled mustard greens from step 9 as six portions, with separately prepared steamed rice if desired.

    Uses Rested pork and pickled mustard greens · Ready steamed rice, optional for serving