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

Preparation info

Makes
8 to 10
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

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Chef Soon’s Pork Belly with Preserved Mustard Greens

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