Ingredients:
2 lbs pork belly, cut into 1.5 inch cubes
1 cup pickled mustard greens, rinsed and chopped
3 slices ginger
3 cloves garlic, minced
2 star anise
2 bay leaves
3 tbsp Shaoxing wine
2 tbsp light soy sauce
2.5 tbsp dark soy sauce
3 cups water
1 tbsp sugar
1 tbsp oil
1tbsp dried red chilies, sliced (optional)
Green onions for garnish (optional)
Instructions:
1. Boil the pork belly:
In a large pot of boiling water, add the pork belly cubes and boil for 10 minutes to remove impurities. Rinse and drain the pork belly.
2. Caramelize the sugar:
In a deep pan over medium heat, add the sugar and a little water. Cook until the sugar melts and turns into a dark amber color.
3. Brown the pork belly:
Add the pork belly to the pan and cook for a few minutes until all sides are coated in the caramel.
4. Add aromatics:
Add the ginger, garlic, star anise red chilies (if using), and bay leaves to the pan and stir for 2 minutes.
5. Braise the pork belly:
Add the Shaoxing wine, light soy sauce, dark soy sauce, and water to the pan. Bring to a boil, then reduce heat to low and simmer for 1.5 hours or until the pork is tender.
6. Add pickled mustard greens:
Add the pickled mustard greens to the pan and cook for an additional 10-15 minutes.
7. Serve:
Remove the star anise and bay leaves. Serve the pork belly over rice with chopped green onions on top (if using)