Taiwanese
Braised Pork Belly with Pickled Mustard Greens and Chili
Rich pork belly braised with tangy pickled mustard greens and spicy chili for depth of flavor.
50 minutes4 servings
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Ingredients
Method
- Heat oil in a pot, add pork belly and brown on all sides.
- Add soy sauce, dark soy sauce, sugar, and chilies, stir to coat.
- Pour in water, bring to a simmer, cover, and cook for 40 minutes.
- Add pickled mustard greens, cook 5 more minutes until tender.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.