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Prepare preserved greens. Soak for 5-6 hours. Then wash them in a large basin of water 6-7 times to get rid of all sand and dirt. Drain and set aside.
Put the pork belly in a pot, and cover with cold water. Add the ginger slices and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes. Take the pork out and set aside.
Heat a tablespoon of oil in the wok over medium heat. Brown the pork skin side first, followed by the other sides. Once browned, add a teaspoon of dark soy sauce and a tablespoon water, and carefully coat the pork in the liquid. Turn off the heat and let the pork cool in the wok.
Carefully slice the pork into ½-inch slices, and arrange them neatly in the bottom of a shallow heat-proof bowl. In the wok, add another tablespoon of oil and the sugar. Cook the sugar until it melts and turns a caramel color. Add the minced ginger and cook for 30 seconds. Then add the preserved vegetables, and stir for a couple of minutes. Add a tablespoon of dark soy sauce, 2 tablespoons light soy sauce, 2 tablespoons shaoxing wine and 1 cup chicken broth. Bring to a boil and then turn off the heat.
Spoon the preserved vegetable mixture over the pork belly in the bowl and spread evenly to cover all the pork. Put the bowl in a steamer and steam for 75 minutes.
Remove the bowl from the steamer and carefully pour off any excess liquid into your wok (you’ll use this liquid to make the sauce). Bring the liquid to a gentle simmer, and add the cornstarch to thicken it. Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve. This dish is glorious with a bowl of white rice!