Hakka Braised Pork Belly with Preserved Mustard Greens

Score the pork belly skin in a crosshatch pattern. Blanch in boiling water for 5 minutes, then drain and pat dry.

Rub the skin with dark soy sauce and let dry for 10 minutes. Heat oil in a wok and fry the pork skin-side down until golden and blistered.

Slice the pork into 1 cm thick pieces. Soak the preserved mustard greens in water for 20 minutes, then squeeze dry and chop coarsely.

In a bowl, mix light soy, dark soy, sugar, five-spice powder, garlic, and ginger. Marinate the pork slices for 20 minutes.

Heat a little oil in the wok, stir-fry the preserved greens with star anise for 2 minutes. Add water and simmer for 10 minutes.

Arrange the marinated pork slices skin-side down in a heatproof bowl. Top with the cooked greens and pour over any remaining marinade.

Steam over high heat for 2 hours, or until the pork is tender and the flavors meld. Alternatively, braise in a covered pot on low heat for 1.5 hours.

Carefully invert onto a serving plate, letting the juices flow over. Serve hot.