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

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