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.

Braised Pork Belly with Pickled Mustard Greens (榨菜红烧肉)

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

  1. Blanch the pork belly in boiling water for 5 minutes, then drain and set aside.
  2. Heat a wok or large skillet over medium heat, add the pork belly and cook until browned.
  3. Add the ginger, garlic, and green onions, and stir-fry for 2 minutes.
  4. Stir in the pickled mustard greens, soy sauce, Shaoxing wine, sugar, and five-spice powder.
  5. Pour in the water, cover, and simmer for 1 hour until the pork is tender.
  6. Uncover and cook for an additional 10 minutes to reduce the sauce.
  7. 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