👨‍🍳 조리법

1. 1

   Prepare the preserved mustard greens: Soak the Mei Cai in water for at least 30 minutes to 2 hours, changing the water several times to remove excess saltiness. Squeeze out excess water and chop finely. Heat 1 tbsp of oil in a wok, add the chopped Mei Cai, and stir-fry until fragrant and slightly dry. Add 1 tbsp of light soy sauce and a pinch of sugar, stir-fry briefly, then set aside.

2. 2

   Parboil the pork belly: Place the pork belly in a pot of cold water with half of the sliced ginger and a few slices of scallion (optional). Bring to a boil and simmer for 15 minutes to remove impurities. Remove the pork belly, pat dry thoroughly, and prick the skin with a fork. Brush the skin with dark soy sauce for color.

3. 3

   Sear the pork belly: Heat 2 tbsp of oil in a wok or pan over medium-high heat. Place the pork belly skin-side down and fry until the skin is golden brown and crispy. This step is crucial for achieving the signature crispy skin. Remove the pork belly and let it cool slightly before slicing into 1 cm thick pieces.

4. 4

   Prepare the braising sauce: In the same wok (or a clean pot), add the remaining ginger and minced garlic and stir-fry until fragrant. Add the star anise, remaining light soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir well.

5. 5

   Assemble and braise: Arrange the sliced pork belly, skin-side down, in a heatproof steaming bowl. Spoon the stir-fried preserved mustard greens evenly over the pork belly. Pour the braising sauce mixture over the top. Add water or chicken broth to the bowl, ensuring it doesn't overflow. Cover the bowl tightly with foil.

6. 6

   Steam the dish: Steam the bowl over high heat for at least 2.5 to 3 hours, or until the pork belly is exceptionally tender and melts in your mouth. Check the liquid level periodically and add more hot water if needed.

7. 7

   Serve: Carefully invert the steaming bowl onto a serving plate to present the layers of pork belly and preserved greens. Serve hot with steamed rice.