Meigan cai pork

Method

1. 1 Soak the dried pickled mustard greens for 30 minutes, then rinse four times to remove all the sand and squeeze out the excess water.
2. 2 Squeeze out all the excess water until no more droplets remain; if the cabbage is still wet, it won't be dry enough to be stir-fried in the pan.
3. 3 Slice the pork belly into thin slices (3 mm thick) and fry them in a dry pan until the fat renders out.
4. 4 Sauté the pickled mustard greens in the rendered fat for 8 minutes until they absorb the oil and become fragrant.
5. 5 This stir-fried version is dry and crispy, unlike the steamed version which is soft, mushy, and watery.
6. 6 Season with rice wine, soy sauce, and sugar, then stir quickly with chili and green onions before turning off the heat.