6 to 8servings as a main dish
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.