Braised Pork Belly with Pickled Mustard Greens (榨菜红烧肉)
榨菜红烧肉 (Braised Pork Belly with Pickled Mustard Greens) is a classic dish in Jiangsu Cuisine, known for its savory and slightly sour flavors. The combination of tender pork belly and tangy pickled mustard greens creates a delicious and comforting meal.
Ingredients
- 500g pork belly, cut into chunks
- 100g pickled mustard greens, rinsed and chopped
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 1/2 tsp five-spice powder
- 1 cup water
Instructions
- Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
- Heat a wok or large skillet over medium heat, add the pork belly and cook until browned.
- Add the ginger, garlic, and green onions, and stir-fry for 2 minutes.
- Stir in the pickled mustard greens, soy sauce, Shaoxing wine, sugar, and five-spice powder.
- Pour in the water, cover, and simmer for 1 hour until the pork is tender.
- Uncover and cook for an additional 10 minutes to reduce the sauce.
- Transfer to a serving dish and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 18g
- Fat
- 25g
- Carbohydrates
- 10g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of sugar and pickled mustard greens according to your preference for sweetness and tanginess.
Cost
$15