Homemade Braised Pork Belly with Preserved Mustard Greens

  I went to Longyan two weeks ago to visit Yongding Tulou and dropped by an old friend I hadn't seen in years. The host grew many vegetables behind their own door, and we received plenty of homegrown corn and soybeans when we left.We also got some sun-dried pickled mustard greens.,Soybeans for free.

  For city dwellers like us, nothing beats the joy of eating pesticide-free, green, and healthy food.The host's homemade dried mustard greens were simply outstanding, clean and pure; opening the bag revealed the unique aroma of pickled mustard greens. Preserved mustard greens

  are a classic dish, but today I was lazy and just used braised pork methods, which still tasted great. It's quick, easy, and perfect for satisfying meals, suitable for all ages.The fatty parts are neither greasy nor tough, and the lean meat is also tender; I finished two bowls of rice easily. Diet-conscious folks should steer clear, ha ha.Quick and Easy Home CookingMushroom-dried mustards braised with five-spice pork belly Ingredients:

  300 grams of pork belly, 2 bunches of dried mustard greens,ginger slices as needed,---2 green onions,1 tablespoon of brown sugar,

  3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 small bowl of water, 2 tablespoons of cooking wine, 1 piece of star anise, a little bit of Sichuan pepper,and 1 clove of fennel. Steps for making mushroom-dried mustards braised with five-spice pork belly:1. Cut the pork belly into pieces (size to personal preference), soak the dried mustard greens in water for an hour, wash and drain well. 2. Heat a little oil in a wok; add sugar until melted, then add meat, stir-fry until both sides turn slightly golden.3. Add star anise, Sichuan pepper, ginger slices, and green onion bundles, continue stirring, then add soy sauce, dark soy sauce, cooking wine, water, and dried mustard greens. 4. Bring to a boil,then transfer to a deeper pot for slow simmering for about an hour; after thickening the sauce, it's ready to serve. Mushroom-dried mustards braised with five-spice pork belly cooking tips:1. For caramelizing sugar, you can use rock sugar if available, but regular sugar works fine too and doesn't affect the taste. 2. Soak the pork in water a few times to remove bloodiness; no need for blanching before stir-frying, which makes the meat more tender.

  Nutritional value of five-spice pork belly:

  Five-spice pork belly is also called rib meat and is located on the stomach of the pig. It has much fat interspersed with muscle tissue; this is why it's called "five-spice pork belly."

  Pork

  is rich in high-quality protein and essential fatty acids, providing blood hemoglobin (organic iron) and cysteine that promotes iron absorption, helping to alleviate anemia.

  Those with internal damp-heat should be cautious;obese or those with high cholesterol levels should avoid it. Open the pot, transfer to a deeper pan, and simmer for about an hour over low heat. Switch to high heat to reduce the sauce, then remove from the stove.

  Merricai Meat with Preserved Tofu Cooking Tips:

  1. You can use rock sugar to caramelize the meat, but since there was no rock sugar at home, white sugar was used instead, which does not affect the taste.

  2. Soak the pork belly several times in water before cooking to remove bloodwater; without pre-boiling, frying it directly results in a tender texture.Beef with blood vessels bloodwater

  has high nutritional value.

  marrow,Pork is rich in high-quality protein and essential fatty acids, and provides hemoglobin (organic iron) and cysteine which promotes iron absorption, helping to improve anemia caused by iron deficiency. Those with internal damp-heat and phlegm should use with caution;those who are overweight or have high cholesterol levels should avoid it.