Hakka Braised Pork Belly with Preserved Vegetables

Soak 100g of preserved mustard greens in a bowl of clean water for about 20 minutes to soften and reduce excess saltiness.

Add cold water into a pan, then place 500g pork belly, 30g scallion bundle, 20g ginger slices, and 15ml cooking wine inside. Cover, bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes (flip the pork over at the 10-minute mark) until scum floats and meat turns firm and white.

Crush and peel 30g garlic cloves then finely mince them; peel and finely mince 20g ginger. Place them on a plate for later use.

Take out the soaked preserved mustard greens and finely chop them into small pieces on a cutting board, ensuring no large chunks remain.

Place the chopped preserved mustard greens into a basin of water and rinse 2-3 times to remove any remaining grit, then squeeze firmly with both hands to remove moisture.

Place a wok over low heat without any oil. Add the squeezed mustard greens and stir-fry over low heat to dry out moisture until aromatic.

Push the dry-fried mustard greens to one side of the wok. Pour in 15ml cooking oil, add minced garlic and ginger, and sauté until golden. Mix with the mustard greens, add 150ml water, 15g rock sugar, 1g white pepper, 7.5ml dark soy sauce, 15ml oyster sauce, and 15ml soy sauce. Simmer over low heat until the rock sugar melts and greens absorb the dark glossy sauce.

Use a slotted spoon to transfer the blanched pork belly from the hot broth into a bowl of cold water, cooling it down until manageable and skin becomes firm.

Remove pork belly and prick the skin densely with a fork. Rub 5ml white vinegar onto the skin, then smear 15ml cooking wine and 7.5ml dark soy sauce over the pork for color and flavor. Place skin-side down over chopsticks or a rack to drain liquid thoroughly until no moisture remains.

Transfer the braised mustard greens along with their rich gravy into a deep bowl and set aside.

Heat 285ml cooking oil in a wok over medium heat. Carefully place the pork belly skin-side down into the hot oil, and **immediately cover with a lid**! Deep-fry over medium-low heat while listening to loud sizzling/popping sounds. Once the popping subsides (approx 5-8 mins), remove the lid, flip the pork belly over to lightly brown the meat, then remove.

Remove the deep-fried pork belly and submerge it skin-side down in a bowl of ice water for 10 minutes, until the skin absorbs water, softens, and puffs up into a wrinkled tiger-skin texture.

Remove the cooled pork belly and place it **skin-side down** on a cutting board. Slice evenly into thick slices of about 1cm with a sharp knife.

Place sliced pork into a bowl, add 7.5ml dark soy sauce, 2g white pepper, 7.5g sugar, and 15ml soy sauce, then toss well. Take a deep steaming bowl and arrange the pork slices **skin-side down** neatly side by side along the bottom and sides.

Spoon the cooked preserved mustard greens and remaining juices into the bowl over the pork slices. Press down firmly with hands or a spoon so the greens completely cover the pork and pack tightly.

Place the steaming bowl into a steamer filled with water and cover tightly. Steam on **high heat for 30 minutes**, then switch to **medium-low heat and steam for another 1.5 hours** (total 2 hours) until the pork belly is meltingly tender and rich gravy collects.

Wearing oven mitts, carefully remove the steaming bowl. Drain the natural meat juice into a wok and bring to a simmer. In a small bowl, mix 10g tapioca starch with 50ml water to make a slurry, then stir it gradually into the simmering juice until thickened and glossy.

Place a serving plate over the top of the steaming bowl, press firmly together and swiftly invert it. Carefully lift away the bowl to reveal the neatly arranged pork belly over preserved vegetables, then spoon the hot thickened glaze over the top.