Braised Pork Belly

Braised Pork Belly

　　The method for making braised pork belly is as follows: scorch the skin of pork belly with layers of fat until charred, then scrape and clean it before boiling until cooked. While it cools and dries, continuously brush the skin with soy sauce, vinegar, brown sugar, and sweet rice wine. Once these seasonings have soaked into the skin, place the meat back in the pot to cook until the skin turns a bright orange-yellow. Then slice the meat into comb-like pieces, arrange the comb-shaped slices neatly and orderly in a bowl (with the skin side facing down), and place pickled mustard greens on top of the meat. Steam everything until the juice from the pickled mustard greens has completely infused into the meat. Finally, remove the bowl containing the pickled mustard greens and meat, and invert it onto a plate to form the “Braised Pork Belly.”