Hakka Steamed Pork Belly with Preserved Mustard Greens (Meicai Kourou)

Ingredients

• Pork belly
• Preserved mustard greens (meicai)
• Five-spice powder
• Cooking oil
• White sugar
• Dark soy sauce
• Light soy sauce
• Bird's eye chili
• Minced garlic
• Salt
• Chicken bouillon powder

Steps

1. Soak the preserved mustard greens in water for 1 hour
2. Pour 50 ml cooking oil into the wok, place the whole piece of pork belly skin side down in the wok for 1 minute, then take it out and scrape the skin [optional]
3. Add boiling water to the pot, put in the pork belly and boil over high heat for 20 minutes (until chopsticks can pierce it), then take it out
4. Rub the surface of the pork belly evenly with dark soy sauce, five-spice powder and white sugar and let it sit for 15 minutes
5. Heat oil in the wok, add the pork belly and fry over medium heat until golden on both sides (3-5 minutes)
6. Heat oil in the wok, add the mustard greens with bird's eye chili, minced garlic, chicken bouillon powder and salt, and stir-fry until the greens are dry
7. Slice the pork belly (0.5-1 cm thick), lay it in a large bowl and scatter the mustard greens over it
8. Steam over medium heat for 45 minutes
9. Place a plate upside down over the bowl and flip the pork belly out onto the plate