Braised pork with preserved mustard greens is a very classic Hakka dish. This dish makes a delicate and tender flavor of Hua Wu meat. With the addition of Mei Cai, the flavor is sweet and salty and fatty with layers of flavor.

Next, let's take a look at how to make this stewed pork with preserved mustard greens. Before we make it, we must prepare the necessary ingredients: pancetta (choose square), pickled preserved mustard greens, ginger, onion, white wine, salt, sugar, soy sauce, cooking wine, and tofu cream sauce. When you're ready, let's take a look at the exact cooking steps.

With personal preparation: replace the skinned pancetta with a square of about 15 cm (it will shrink when cooked), wash and set aside. Wash and chop the soaked dried plums and set aside.

Put the pork into a pot, add water (no pork), add ginger, a little salt, star anise, cinnamon, pepper and a little dry pepper, bring to a boil over high heat, skim off the floating powder, and simmer over low heat until the skin is tender.

Take out the five-flower meat (soup reserved for spare), dry with a dry towel with water (wipe a few times, or wait a while to fry the fried), evenly coated with soy sauce (or honey) on the skin, and repeatedly rubbed twice, so that the skin color is even.

(4) Boil the oil in the pot (the amount of oil should not exceed the panko). Fry the panko skin in the 80% oil temperature pan until golden brown on both sides and remove. During this process, for safety reasons, cover the pan with a lid while cooking the meat.

Place the browned pancetta into the previous broth and cook over high heat for three minutes, then remove and allow to cool naturally as the skin ripples, folds and textures.

Slice the pancetta into thick slices, add the sweet noodle sauce, soy sauce, cooking oil, MSG, and chicken seasoning, mix well, and then place neatly into a snap bowl. (The photo below is my actual photo, the regular hairpin is skin placed parallel to each other.)

Leaving the base oil in the wok, add the grated ginger and chopped dried plums, toss, remove from the wok and place in a belt buckle bowl and flatten.

Place the braised pork in a steamer basket, bring to a boil over high heat, steam over medium heat for 45 minutes, turn out on a plate, sprinkle with chopped green onions and a few drops of sesame oil.

Thank you all.