Braised Pork Belly with Pickled Mustard Greens
This savory and comforting **Pickled Mustard Greens with Pork Belly & Vermicelli** is a hearty dish bursting with umami flavors. Tender pork belly is simmered with ginger, star anise, and cooking wine to create a rich broth, then sliced thinly for melt-in-your-mouth texture. The tangy pickled mustard greens add a delightful contrast, stir-fried with garlic, scallions, and dried chili peppers for a fragrant kick. Simmered together in a flavorful broth, the dish is finished with vermicelli noodles for a satisfying bite. A pinch of white pepper adds warmth, making this a perfect balance of spicy, sour, and savory. Ideal for cold days or whenever you crave a deeply flavorful, homestyle meal!
15 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
pork belly🥩
vermicelli noodlesThe aromatics
🧅
pickled mustard greensThe sauce & seasonings
🧂
scallions🧂
ginger🧂
garlic🧂
dried chili peppers🧂
star anise🧂
cooking wine🧂
white pepper powderInstructions
1. Step 1
Rinse the pickled mustard greens, drain the water, and cut them into thin strips.
2. Step 2
Chop the scallions into fine strips, slice the ginger, dice the garlic, and cut two dried chili peppers and one star anise.
3. Step 3
Put the pork belly into a pot of cold water, skim off the foam, and then add the ginger and star anise after the water boils. Add a spoonful of cooking wine, and after the water boils again, reduce the heat to simmer the meat broth. After 30 minutes, turn off the heat, remove the meat, slice it thinly, and reserve the broth.
4. Step 4
Heat oil in a wok, add the dried chili peppers, scallions, and garlic, and stir-fry until fragrant. Add the pickled mustard green strips, turn up the heat, and pour in the reserved meat broth. Once the soup turns white, transfer it to a casserole for further stewing.
5. Step 5
Add the sliced meat on top, and 10 minutes later, add the vermicelli noodles and cook briefly. Add a pinch of white pepper powder, then turn off the heat.
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