6 ounces dried preserved mustard greens (about 3 cups after they're soaked and thoroughly washed) OR approx. 250-300 g preserved greens in a bag
1 ½ pounds pork belly
2 slices ginger
2 star anise
1 spring onion
1 shallot, minced
1 tsp Sichuan peppercorn
2 tablespoons oil
2 TBS dark soy sauce
1 1/2 tablespoons rock sugar (or granulated sugar)
1 teaspoon ginger (minced)
2 tablespoons light soy sauce
2 tablespoons shaoxing wine
1. Rinse and soak the mustard greens. (If dry, soak for min. 2 hours.)
2. Put the pork belly in a pot, and cover with cold water. Add the ginger slices, green onion, and star anise. Bring to a boil, reduce to a simmer, and cook for 35 minutes.
3. Take the pork out and poke small holes in the skin. Place skin-side down in a bowl with 2 TBS dark soy sauce and let rest for 15 min.
4. Put 1-2 TBS oil in a pan. Fry the pork belly skin down—and lid on—for 6-8 minutes, then brown the other sides as well. Turn the heat off, pour the rest of the dark soy onto the pork and let cool in the pan.
5. Chop the preserved vegetables. Heat oil in a wok; add ginger, shallot, Sichuan peppercorn, and star anise. Add the preserved vegetables and fry until dry. Remove and put aside in a bowl.
6. Heat oil in the wok and add sugar; cook until it melts and turns a caramel color. Add dark soy, light soy, Shaoxing wine, and five spice power; then add the preserved vegetables. Stir fry until simmering and well mixed.
7. Slice the pork belly into 0.8cm thick slices and arrange in the steaming bowl. Spoon the preserved vegetable mixture over the pork. Place in steamer and steam for 75 min.