Hakka pork belly with preserved mustard greens

Method

1. 1 Soak the dried pickled mustard greens in water for 1 hour, changing the water three times, then drain and chop finely.
2. 2 Changing the water three times is mandatory; if the cabbage isn't soaked long enough, the whole dish will be too salty to eat.
3. 3 Boil the pork belly for 25 minutes, then pat it dry and fry the skin side in oil until it puffs up.
4. 4 Cut the meat into 1 cm thick slices and marinate with soy sauce, rice wine, and five-spice powder.
5. 5 Arrange the slices of meat skin-side down in a bowl, then cover with the stir-fried pickled vegetables.
6. 6 Steam for 2 hours, then invert the bowl onto a plate so that the meat slices are on top and the vegetables are underneath.

With an appliance

• Pressure cooker 2 hr

  Replace step 6: steam under high pressure for 45 minutes, then release the pressure naturally and turn it upside down onto a plate.