Can I make this recipe in a slow cooker?
Yes, after browning the pork and aromatics, transfer everything to a slow cooker and cook on low for 4-6 hours, or until the pork is tender. Add the mustard greens for the last hour.
LUNCH
Taiwanese Braised Pork Belly with Preserved Mustard Greens
This classic Taiwanese dish features succulent pork belly slow-braised until melt-in-your-mouth tender, paired with savory preserved mustard greens. The rich, aromatic sauce is perfect for spooning over steamed rice, offering a comforting and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Blanch the pork belly: Bring a pot of water to a boil. Add the pork belly cubes and boil for 5 minutes to remove impurities. Drain and rinse the pork belly under cold water, then pat dry.
02
Sauté aromatics: In a large pot or Dutch oven, add 1 tablespoon of cooking oil over medium heat. Add the minced garlic and ginger slices, cooking for 1 minute until fragrant.
03
Brown pork belly: Add the blanched pork belly to the pot and sear on all sides until lightly browned, about 5-7 minutes.
04
Add liquids and seasonings: Pour in the soy sauce, Shaoxing wine, rock sugar, water, and five-spice powder. Bring the mixture to a boil, then reduce heat to low.
05
Braise the pork: Cover the pot and simmer for 90 minutes, stirring occasionally, until the pork belly is very tender.
06
Add preserved mustard greens: Stir in the rinsed and chopped preserved mustard greens. Continue to simmer, uncovered, for another 30 minutes, allowing the sauce to thicken slightly and the flavors to meld.
07
Serve hot: Remove ginger slices before serving. Serve the Taiwanese Braised Pork Belly with Preserved Mustard Greens hot with steamed white rice.
About This Recipe
This classic Taiwanese dish features succulent pork belly slow-braised until melt-in-your-mouth tender, paired with savory preserved mustard greens. The rich, aromatic sauce is perfect for spooning over steamed rice, offering a comforting and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, you can add a star anise or a small piece of cinnamon stick during the braising process. Ensure the preserved mustard greens are thoroughly rinsed to reduce their saltiness.
Easy Substitutions
If Shaoxing wine is unavailable, dry sherry can be used as a substitute. Brown sugar can replace rock sugar. For a less fatty dish, you can trim some of the fat from the pork belly before cooking.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish often tastes even better the next day.
Serving Suggestions
Serve this braised pork belly over a bed of fluffy steamed white rice to soak up all the delicious sauce. A side of blanched gai lan (Chinese broccoli) or a simple cucumber salad would complement the richness of the dish perfectly. You can also serve it with a hard-boiled egg braised in the same sauce for an extra treat.
Common Mistakes
1. Not blanching the pork belly: This step is essential for removing impurities and excess fat, leading to a cleaner flavor. 2. Not rinsing preserved mustard greens: These greens are very salty and need thorough rinsing to balance the dish's flavor. 3. Rushing the braising: The pork belly needs ample time to become tender; cutting the braising time short will result in tough meat. 4. Over-salting: Taste the sauce before adding extra salt, as the soy sauce and preserved mustard greens contribute significant salinity. 5. Using too much liquid: The sauce should reduce and thicken; too much liquid will result in a watery consistency.
Frequently Asked Questions
What kind of preserved mustard greens should I use?
Look for 'mei cai' (梅菜) or 'mui choy' in Asian grocery stores. They come dried or pre-packaged in brine. Ensure you rinse them well.
Can I freeze this dish?
Yes, this dish freezes well. Store in an airtight, freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently.
Is this dish spicy?
No, this traditional recipe is savory and slightly sweet, not spicy. If you prefer a kick, you can add a dried chili pepper during the braising.
MORE TO KNOW
The key to this recipe is the slow braising, which transforms the pork belly into an incredibly tender and flavorful experience. The preserved mustard greens (mei cai) add a unique savory, slightly tangy, and umami counterpoint to the rich pork. Don't rush the braising process; patience will be rewarded with a truly authentic and delicious result. The initial blanching step is crucial for a clean-tasting final dish.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.