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Hakka Braised Pork with Preserved Mustard
Hakka-style pork belly slow-cooked with preserved mustard greens and soy. Deep-frying the pork briefly until the skin blisters and darkens before it's steamed gives the dish its contrast of tender meat and textured skin.
Ingredients
Instructions
Blanch pork 5 minutes. Pat dry.
Rub with 2 tbsp dark soy.
Deep-fry briefly until skin blisters and darkens.
Slice pork 1cm thick. Arrange skin-down in a bowl.
Squeeze mustard greens dry. Fry with garlic and remaining sauce ingredients.
Pack mustard mixture over pork.
Steam in a bain-marie 2 hours.
Invert onto a serving plate.
Serve with steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
