Braised Pork with Preserved Mustard Greens
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Pork Belly | 400g |
| Dried Preserved Mustard Greens | 80g |
| Ginger Slices | 15g |
| Garlic Slices | 15g |
| Dried Chili Peppers | 5g |
| Scallion Knot | 1 piece (10g) |
| Star Anise | 2 pieces |
| Light Soy Sauce | 20g |
| Dark Soy Sauce | 15g |
| Oyster Sauce | 10g |
| Cooking Wine | 20g |
| Rock Sugar | 25g |
| Water | 80g |
| Chopped Green Onion | To taste |
Instructions
- 1
Parboil the meat: Cut the pork belly into cubes. Place in a pot with cold water, cooking wine, and ginger slices. Boil for 2–4 minutes to remove impurities. Drain and rinse with cold water.
- 2
Prep the greens: Soak the Meigan Cai in water for 30 minutes. After soaking, squeeze out the excess water.
- 3
Combine: Place the pork belly, Meigan Cai, ginger, garlic, dried chilis, scallion knot, star anise, light and dark soy sauce, oyster sauce, cooking wine, rock sugar, and water into the pressure cooker liner. Stir well and close the lid.
- 4
Pressure cook: Select the "Chicken" function. Use the "+" or "-" buttons to set the time to 30 minutes, then press "Start/Cancel."
- 5
Serve: Once finished, manually release the steam. Open the lid, stir everything together, sprinkle with chopped green onions, and enjoy.
Tips & Variations
- You can increase or decrease the cooking time based on how tender you like the pork belly.
- 2. Make sure to rinse the Meigan Cai well after soaking to remove any grit or excess salt.