Braised Pork with Preserved Mustard Greens

Braised Pork with Preserved Mustard Greens

　　Preserved mustard greens are a traditional specialty of Huizhou, known for their golden color, fragrant aroma, sweet and refreshing taste. They are neither cold nor hot, dry nor damp, and are praised as a "balanced and wholesome" dish, enjoying a long-standing reputation. Alongside salt-baked chicken and stuffed tofu, they are said to be one of the "Three Treasures of Huizhou." The dish "Braised Pork with Preserved Mustard Greens" is also tied to a delightful legend. During the Northern Song Dynasty, when Su Dongpo was living in Huizhou, he specially dispatched two renowned chefs to Hangzhou’s West Lake to study culinary skills. After mastering their training, the chefs returned to Huizhou. Su Dongpo then asked them to create a local version of Hangzhou’s "Dongpo Braised Pork" using preserved mustard greens—thus giving birth to "Braised Pork with Preserved Mustard Greens." The result was a delicious, savory dish that was rich yet not greasy, quickly winning the hearts of the people of Huizhou and becoming a beloved banquet delicacy. This dish uses premium mustard green hearts from Hengli Tuqiao, which are soaked in water until they become tender and mild. The greens are then cut into sections and set aside. For the pork, belly cuts with layers of fat and lean are selected. The skin is scraped clean, and the meat is boiled in broth until fully cooked, then removed while still hot. The skin is coated with dark soy sauce, placed skin-side down, and deep-fried in hot peanut oil until golden. It is then soaked in clean water to soften before being sliced into pieces about three to four millimeters thick. The wok is cleaned and heated with peanut oil. Scallions, ginger, garlic, and star anise are stir-fried until aromatic, then the pork slices are added and stir-fried briefly. Broth, cooking wine, salt, light soy sauce, and sugar are added. Once the liquid comes to a boil, the heat is reduced to low, and the mixture is simmered until the pork becomes very tender. The braised pork is then removed and neatly arranged in bowls, skin-side down, with a layer of preserved mustard greens placed on top. The original braising broth is poured over, and the dish is steamed until fully cooked. When serving, the broth is drained, the pork is inverted and plated meat-side up, and the seasoned broth is thickened with a cornstarch slurry before being drizzled over the top. This dish is characterized by tender, flavorful pork with a savory-sweet taste and rich umami. The fat is melt-in-your-mouth without being greasy. (Huizhou)