Hakka Braised Pork Belly with Preserved Vegetables

Blanch pork belly in boiling water for 5 minutes. Drain and pat dry. Prick skin with fork, then rub with 1 tbsp dark soy sauce. Let air dry for 10 minutes.

Heat oil in a wok to 180°C (350°F). Fry pork belly skin-side down until golden and blistered, about 5 minutes. Flip and fry other sides lightly. Remove and let cool. Cut into 1 cm thick slices.

In a bowl, mix remaining dark soy sauce, light soy sauce, Shaoxing wine, sugar, and mashed fermented bean curd with liquid. Set aside.

In a separate pan, dry-fry the soaked and chopped preserved mustard greens over medium heat until fragrant. Remove and set aside.

Arrange pork slices skin-side down in a heatproof bowl. Pour the sauce mixture over the pork. Top with garlic, ginger, star anise, and cinnamon. Then add the preserved mustard greens, pressing down gently. Pour water until it reaches just below the rim.

Place the bowl in a steamer. Cover and steam over high heat for 10 minutes, then reduce to medium-low and steam for 2 hours, or until pork is very tender. Check water level occasionally.

Carefully remove the bowl from steamer. Discard ginger, star anise, and cinnamon. Invert a serving plate over the bowl and flip quickly to unmold. Garnish with chopped green onions. Serve hot with steamed rice.