Three-Layer Pork with Mustard Greens and Tofu

In Burmese, as in Chinese and Thai, what we call pork belly in English is called “three-layer pork,” a great description of the cut, and to me far more attractive sounding. Three-layer pork looks a little like pale slab bacon: meat layered with fat. It’s a great way to give depth to a vegetable, as it does here.

Pickled mustard greens are widely available in Chinese grocery stores. In this Shan dish, their acidity balances the slight sweetness of the pork, and the tofu is a nice bri