Preserved Mustard GreensBraised PorkYesCantonese CuisineThis is one of the signature dishes of Hakka cuisine in Guangdong, mainlyingredientsYesPork Bellyand Preserved Mustard Greens, cooked with various seasonings.Braised Pork with Preserved Mustard Greens has a vibrant red color, a viscous and delicious sauce, and is tender and flavorful. It has a slightly sweet and salty taste, with a strong aroma of preserved mustard greens, making it very popular.With this special dish, we can also make it at home. Here, I will analyze and explain the home-style recipe for braised pork with preserved mustard greens.

Home-style recipe for Braised Pork with Preserved Mustard Greens - Part 1

Ingredients preparation

Pork Belly,Preserved Mustard Greens, oil, salt, soy sauce, rock sugar, fermented soybean paste.

Cooking steps

1. Remove the fur from the pork belly, wash it clean, and put it in a pot with cold water. Boil over high heat until 80% cooked, then remove and drain.

2. Soak and wash the preserved mustard greens in water, then cut them into small pieces.

3. Spread a layer ofsoy sauceon the pork belly, then fry it in a pan with the skin facing down until the pork skin turns a deep red. Remove and cool.

4. In a large bowl, add a little oil and chopped rock sugar, and mix well.

5. Cut the fried pork belly into large, long pieces, with the pork skin facing down, and arrange it neatly in the bowl.

6. Heat up a pot with oil, then add the preserved mustard greens, and season with an appropriate amount oflight soy sauceand fermented soybean paste, and stir-fry until cooked.

7. Place the cooked preserved mustard greens in the bowl with the pork belly, and steam for 30 minutes until the pork is tender.Home-style recipe for Braised Pork with Preserved Mustard Greens - Part 2Ingredients preparation

Pork Belly, Preserved Mustard Greens, salad oil, salt,

Star Anise

, cooking wine, light soy sauce, old soy sauce, cornstarch, garlic,white sugar.Cooking steps1. Soak the preserved mustard greens in water for 15 minutes, then wash them thoroughly and cut them into small pieces.

2. Break the star anise into small pieces, and chop the garlic.

3. Cut the pork belly into large pieces, wash it clean, and cook it in a pot until 80% cooked.

4. While the pork is still hot, spread a layer of old soy sauce on the pork skin, then fry it with the skin facing down until golden brown.

5. Dip the fried pork belly in cold water for a while, then cut it into thick slices.

6. Heat up a pot with oil, add the star anise and chopped garlic, and stir-fry over low heat until fragrant. Add the preserved mustard greens, and season with cooking wine, light soy sauce, old soy sauce, white sugar, salt, and a little water. Cover the pot and cook for 5 minutes.

7. Place the pork belly with the skin facing down in the bowl, and fill the cooked preserved mustard greens on top. Steam for 1 hour.

8. After steaming, remove the bowl, cover it with a plate, and press down on the bowl with both hands to quickly flip the plate. The braised pork with preserved mustard greens will be finished.

Home-style recipe for Braised Pork with Preserved Mustard Greens - Part 3

Ingredients preparation

Pork Belly, Preserved Mustard Greens, old soy sauce, light soy sauce, oil, flower carving wine, rock sugar.

Cooking steps

1. Remove the fur and wash the pork belly, blanch it in boiling water once, then drain. Wash and cut the preserved mustard greens into small pieces.

2. Spread a small amount of old soy sauce and rock sugar, as well as flower carving wine and salt on the pork belly, and marinate for 1 hour. This will remove the smell, enhance the flavor, and add color.

3. Heat up a pot with a little oil, add the rock sugar, and stir-fry over low heat until it caramelizes.

4. When the sugar turns brown, place the whole pork belly, with the skin facing down, in a small fire, and slowly fry for about 5 minutes until the pork skin turns a reddish-brown color and the meat around it turns golden brown. Remove and cool.

5. After the pork belly cools, cut it into thick slices and put it in a round bowl for later use.

6. Heat up the oil used for frying meat, add the preserved mustard greens and stir-fry until fragrant, then add sugar and light soy sauce, and season.

7. Place the pork belly with the skin facing down in the bowl, and fill it with the cooked preserved mustard greens. Then put it in a steamer and steam for 2 hours.

8. After steaming, remove the bowl, and flip it over onto a plate. The braised pork with preserved mustard greens is ready to eat.

7|Place the meat skin facing down and arrange evenly in the bowl, then top with dried vegetables. After assembling, place in a steamer and cook for 2 hours.

8|Remove the bowl, invert it onto a plate, and the dried vegetable stuffed meat is ready to eat.