Slow-Cooked Pork Belly
- Quick Glance
- Quick Glance
- 40 M
- 5 H, 40 M
- Serves 4 to 6
Separate the stalks of the preserved mustard, open the leaves and rinse well 4 times to remove any sand and the preserving salt.
In a large pot, place the preserved mustard; the pork belly, skin side down; and the sugar. Pour in the water and bring to a boil over high heat. Add the mushroom soy sauce and stir well. Add the chiew, stir well, and allow the water to return to a boil. Reduce the heat to low, cover the pot, leaving the lid slightly cracked, and cook at a low simmer for 5 hours total. After the first hour, turn the pork belly over. After the second hour, turn the pork belly again. After the third hour, turn the pork belly once again, and then cook for the final 2 hours with the skin side up. At this point, the pork belly will be tender, and its fat layers will be translucent.
Turn off the heat and transfer the pork belly and the preserved mustard to a large plate. Allow to cool to room temperature, then cover and refrigerate for at least 8 hours or up to overnight. Cover and refrigerate the cooking liquid.
Remove the preserved mustard from the plate, and cut crosswise into 1/8-inch-wide strips. Arrange the mustard pieces in a bed on a steamproof dish. Cut the pork belly crosswise into 1/2-inch-thick slices. Assemble the slices, skin side up, on top of the mustard. Spoon 1 cup of the cooking liquid over the slices to give them a dark coating. The remaining sweet-and-salty cooking liquid will keep, refrigerated, for 2 to 3 weeks and can be used to add flavor to sauces or soups.
Place the dish in a steamer, cover, and steam for 30 minutes. Turn off the heat, remove the dish from the steamer, and serve the pork in its cooking dish.