Ginger and Lime Hong Shao Rou

Method

1. Zest lime over the pork before braising. Add grated ginger to the simmering liquid.
2. Cut pork belly into 2cm cubes. Rinse preserved mustard greens and soak 30 minutes.
3. In a pot, add soy sauce, rice wine, ginger, garlic, sugar, and broth. Bring to a simmer.
4. Add pork and greens. Cover and simmer for 40-50 minutes until pork is tender.
5. Adjust seasoning and serve with rice.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.