Steamed Pork Belly with Preserved Mustard Greens

In this classic, cherished pork belly and humble preserved mustard greens slowly steam together. The pork becomes juicy and tender, while the mustard greens provide a bed of savory pungency. In restaurants, the meat is usually parboiled and deep-fried before being steamed. To simplify the process for the home cook, I’ve substituted broiling for deep-frying. You can assemble the dish a day ahead, so that it is ready to steam the next day.