Chef Soon’s Pork Belly with Preserved Mustard Greens

Preparation info
  • Makes

    8 to 10

    servings as a main dish
    • Difficulty


Appears in

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