Pork Belly Recipe Melts-in-Your-Mouth | Chinese Pork Belly with Preserved Vegetable #food #cooking

preserved mustard greens

🥗Healthier: fresh bok choy

💰Cheaper: cabbage

Fresh bok choy provides a similar texture with fewer preservatives.

Shaoxing wine

💰Cheaper: dry sherry

Dry sherry can mimic the flavor profile of Shaoxing wine.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: pork loin

Pork shoulder is leaner but still flavorful, while pork loin is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

Cut the pork belly into large cubes and blanch in boiling water for 5 minutes to remove impurities.

Drain the pork and set aside.

Heat cooking oil in a pot over medium heat until shimmering.

Add ginger and garlic, sautéing until fragrant, about 1-2 minutes.

Add the pork belly to the pot and sear until browned on all sides, about 5-7 minutes.

Stir in sugar and cook until caramelized, about 2 minutes.

Pour in Shaoxing wine and soy sauce, scraping the bottom of the pot to deglaze.

Add preserved mustard greens, star anise, and enough water to cover the pork.

Bring to a boil, then reduce heat to low and cover, simmering for 1.5 to 2 hours until tender.

Check occasionally, adding water if necessary to keep the pork submerged.

Once tender, remove the lid and increase heat to reduce the sauce until thickened, about 10-15 minutes.

Season with salt, pepper, and five-spice powder to taste.

Drizzle with sesame oil and garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens