Pork Belly with Preserved Mustard Greens (梅菜扣肉

Bahan-bahan

Episode 11 out of 15 Recipes to get you cooking

Pork Belly 500g

Preserved Mustard Greens 300g

Oil 2 tbs

Garlic Clove 4

Ginger 80g

Dark Soy sauce 80g

Light Soy Sauce 30g

Chinese wine 2 tbs

Rock Sugar 1 small handful

Star anise 1 pc

cloves 2

Cinnamon 1 pc

Arahan

Soak and rinse mustard greens until no longer salty

Fry smashed ginger and garlic cloves in oil, toast spices next

Add pork belly in and sear on all sides, add rock sugar and cook till caramelised

Squeeze dry mustard greens, chop into smaller pieces & fry until dry

Add mustard greens in, sauces, water and simmer until tender