Chef Soon’s Pork Belly with Preserved Mustard Greens

Name: Chef Soon’s Pork Belly with Preserved Mustard Greens
Yield: Makes 8 to 10 servings as a main dish or 16 to 18 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 1 cinnamon stick (3 inches long); 1 cardamom pod, crushed (optional); ¾ teaspoon grated orange peel, orange part only, or to taste; 1 piece boneless pork belly with skin (2 to 2½ pounds), about 1½ inches thick; 1 tablespoon salt; 7 cups water; 2 teaspoons packed brown sugar; 1 teaspoon five-spice powder; 3 thin slices fresh ginger, lightly crushed; ½ teaspoon Sichuan peppercorns or white peppercorns; 1 teaspoon fennel seeds; 1 teaspoon dark soy sauce or additional all-purpose soy sauce; 1 tablespoon minced fresh ginger; 3 cups chicken broth, homemade or purchased; 1 tablespoon minced shallots; 1 tablespoon minced garlic; 1 package (1 pound) preserved mustard greens; 2 tablespoons vegetable oil; 2 tablespoons cider vinegar; 1 to 2 tablespoons vegetable oil, or as needed; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 2 ounces brown slab sugar (a 2½ -by-1-inch piece), or 2 tablespoons packed brown sugar; ½ cup Chinese rice wine (shaoxing) or dry sherry; ¼ cup hoisin sauce; Thin orange slices for garnish; 1 star anise; 1 whole clove

Preparation info

Makes
8 to 10
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Chef Yong Soon, originally from Malaysia, created this mouthwatering party-sized version of the Hakka classic. His professional training shows in the careful crafting of the dish. He blanches marinated pork belly skin with boiling water. When broiled, the skin blisters and produces an appealing texture. Long, slow baking crisps the skin and tenderizes the pork. Chef Soon then buries the pork in mustard greens and an aromatic spiced sauc

Ingredients

Asia
China
Meizhou
Dinner
Main course

Ingredients

Method