Pork Belly with Preserved Vegetables

Pork Belly with Preserved Vegetables is a savory and rich dish that combines tender, succulent pork belly with the tangy crunch of preserved vegetables. This delightful meal brings together traditional Chinese flavors for a satisfying lunch.

Ingredients

• Pork belly - 300 grams
• Garlic - 3 cloves, minced
• Ginger - 1 inch, sliced
• Soy sauce - 3 tablespoons
• Rice wine - 2 tablespoons
• Brown sugar - 1 tablespoon
• Water - 200 ml
• Preserved mustard greens - 100 grams, chopped
• Vegetable oil - 1 tablespoon
• Green onions - 2, chopped (for garnish)

Steps

1. Start by slicing the pork belly into 1-inch cubes and set aside.
2. In a large pot, heat the vegetable oil over medium heat and add the minced garlic and sliced ginger, sautéing until fragrant.
3. Add the pork belly cubes to the pot and sear them on all sides until golden brown.
4. Pour in the soy sauce, rice wine, brown sugar, and water, stirring to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 40 minutes until the pork is tender.
6. Stir in the chopped preserved mustard greens and cook for an additional 10 minutes.
7. Taste and adjust seasoning if necessary before serving.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 12 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 1200 mg
• Cholesterol: 90 mg
• Total Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 25 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains beneficial nutrients from preserved vegetables, aiding digestion.

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