Sun Dried and Preserved Greens With Steamed Pork Belly

Ingredients

• 3½ ounces (100 g) dried fermented mustard greens (mei gan cai) rinsed and soaked (see Note)
• about 1 pound (455 g) boneless skin-on square or rectangle of pork belly
• 2 thin slices plus ½ teaspoon minced fresh ginger
• 3 scallions, cut into 2-inch (5-cm) segments, plus 1 tablespoon chopped scallion
• 2 whole star anise
• 2 dried bay leave
• 1 tablespoon dark soy sauce, plus more for the marinade
• 2 tablespoons light soy sauce
• 1 tablespoon rock sugar, coarsely crushed with a mortar and pestle
• 2 tablespoons Shaoxing wine
• neutral cooking oil, such as canola or grapeseed oil, for the wok
• 1 tablespoon cornstarch dissolved in 1 tablespoon water
• Cooked white rice, for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag