Braised Pork Hocks with Preserved Mustard Greens and Chili

Method

1. Soak preserved mustard greens in water for 30 minutes, then drain.
2. In a pot, brown pork hocks on all sides.
3. Add soy sauce, sugar, garlic, chili, and water. Bring to a boil.
4. Simmer for 1.5 hours, then add preserved mustard greens and cook 30 minutes more.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.