Chinese Braised Pork Belly with Preserved Vegetables (Mui Choy Kau Yuk)

Rinse the preserved mustard greens thoroughly under cold water, then soak them in fresh water for 30 minutes to remove excess salt. Squeeze dry and chop into 1-inch pieces.

Score the skin of the pork belly in a crosshatch pattern. Boil the pork belly in a pot of water for 15 minutes over medium-high heat. Remove, pat dry, and rub the skin with 1 teaspoon of dark soy sauce.

Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Sear the pork belly, skin-side down, for 5-7 minutes until golden and crispy. Remove and let cool slightly, then slice into 1/2-inch thick pieces.

In the same pan, add the minced garlic and sliced ginger. Sauté for 1 minute until fragrant over medium heat. Add the chopped preserved mustard greens and stir-fry for 3-5 minutes.

Return the sliced pork belly to the pan. Add the soy sauce, dark soy sauce, Shaoxing wine, rock sugar, five-spice powder, and 2 cups of water or chicken broth. Bring to a boil.

Reduce heat to low, cover, and simmer for 90 minutes, or until the pork belly is very tender. Stir occasionally to prevent sticking.

Increase heat to medium-high and cook uncovered for 10-15 minutes, or until the sauce has thickened to your desired consistency. Serve hot with steamed rice.