Shanxi Style Braised Pork Belly with Preserved Vegetables (山西梅菜扣肉)

山西梅菜扣肉 (Shanxi Style Braised Pork Belly with Preserved Vegetables) is a classic dish from Shanxi Cuisine, known for its rich flavors and tender pork belly. The dish is a perfect combination of savory and slightly sour taste, making it a popular choice for family gatherings and special occasions.

Shanxi Style Braised Pork Belly with Preserved Vegetables (山西梅菜扣肉)

Ingredients

  • 500g pork belly, cut into thick slices
  • 150g preserved mustard greens (梅菜), rinsed and chopped
  • 3 slices ginger
  • 2 cloves garlic, minced
  • 2 tbsp Shaoxing wine
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp five-spice powder
  • 1 cup water

Instructions

  1. In a pot of boiling water, blanch the pork belly slices for 5 minutes. Remove and drain.
  2. Heat a wok over medium heat, add the pork belly slices and cook until the fat is rendered and the edges are slightly browned.
  3. Add the ginger and garlic, stir-fry until fragrant.
  4. Pour in the Shaoxing wine, soy sauce, sugar, salt, and five-spice powder. Stir to combine.
  5. Add the preserved mustard greens and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the pork is tender.
  6. Uncover and continue to simmer until the sauce is reduced and thickened.
  7. Transfer the pork belly and preserved vegetables to a serving plate. Serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
28g
Carbohydrates
2g

Supplies

Wok Pot Serving Plate

Tools

Knife Cutting Board Measuring Spoons

Serving suggestions

Serving Suggestions: Serve the Shanxi Style Braised Pork Belly with Preserved Vegetables with steamed rice and a side of stir-fried greens.

Tips & tricks

Tips: Adjust the amount of sugar and salt according to your personal preference. You can also add a touch of vinegar for a slightly tangy flavor.

Cost

$15