Detailed Technical Summary of Braised Pork Belly with Preserved Mustard Greens | Classic Hunan Cuisine Recipe

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Prepare the necessary ingredients, the main ingredients are dried plum vegetables and braised pork, and the side ingredients are scallions, ginger and Sichuan peppercorns.

Scalding the skin: Place the pork belly skin-side down in a hot pan and scald it until the surface is slightly browned.

Place the scalded pork belly in clean water, then use a knife to scrape off the charred skin, and rinse it clean before using.

Blanching: Pour cold water into a pot and put in the cleaned pork belly.

Adding scallion segments, ginger slices, and Sichuan peppercorns is to remove the fishy smell and enhance the aroma.

Once the water boils, cook for 15 minutes.

Adding cooking wine or Shaoxing wine is to remove the fishy smell and enhance the aroma.

Cook until the meat turns white, loses its blood color, and can be pierced with chopsticks, then remove and set aside.

Pat the pork belly dry with kitchen paper towels.

Use a toothpick or the tip of a knife to poke several small holes in the pigskin to release the oil and prevent it from shrinking.

While the pig skin is still hot, evenly spread a layer of honey (or soy sauce) on the surface. Then brush a layer of honey on the other five sides as well. Let it sit for 5 minutes to allow it to color.

Heat a wok and pour in enough vegetable oil to just cover the pork belly skin. When the oil is about 50-60% hot (you can tell it's about 50-60% hot by inserting a wooden chopstick; small bubbles indicate this), then add the pork belly.

Place the pork belly skin-side down and slide it into the oil pan from one side.

Fry the pork skin over medium-low heat until golden brown, and then fry the other five sides of the pork belly until they are evenly browned.

Immediately immerse the fried meat pieces in warm water for 10 minutes to create tiger-skin patterns.

Remove the pork belly from the water and place it on a cutting board, ready to be sliced.

Cut the pork belly into evenly sized 8mm thin slices and set aside.

Prepare the sauce by adding a spoonful of Spicy Girl chili sauce.

Add a spoonful of Yongfeng chili sauce

Add a spoonful of salt

Add a spoonful of light soy sauce

Add a spoonful of dark soy sauce

Add a spoonful of oyster sauce

Pour it into the prepared sauce and stir well.

Make sure each slice of meat is coated with the sauce and fully flavored, then marinate for 15 minutes.

Arrange the pigskin side down at the bottom of the bowl. They can be arranged radially or neatly, depending on personal preference.

Soak the dried pickled mustard greens in water in advance.

Rinse the soaked dried plum vegetables three times to remove dirt and sand until clean, then squeeze out the water and put them in a bowl for later use.

Stir-fry dried plum vegetables over medium-low heat to remove moisture

Pour in the remaining oil from frying the meat.

Add a spoonful of salt to taste

Add a spoonful of light soy sauce to enhance the flavor, stir-fry over low heat until fragrant, then set aside.

Place the stir-fried preserved mustard greens on top of the meat slices, pressing them down firmly.

After the steam is released, put it in a pressure cooker and steam for 20 minutes. After releasing the steam, filter out the greasy broth and steam for another 20 minutes.

Remove the steamed pork belly from the steamer, let it cool slightly before inverting it.

Finally, invert the braised pork onto a plate, with the preserved mustard greens at the bottom and the pork slices on top.

A delicious braised pork belly with preserved mustard greens is ready! This is a dish I remember from my childhood. It was a relative's wedding, and my family and I went to the county town for the banquet. We brought back a takeout order of braised pork belly with preserved mustard greens from the restaurant. The taste is still unforgettable; it must have been the first time I ever had it—it was so delicious! 😭😭😭