30 minutes
A comforting and flavorful dish featuring tender pork belly, tangy pickled mustard greens, and delicate silken tofu.
Pork Belly, trimmed of skin
0 lb
cups
Large Onion, quartered and thinly sliced crosswise
each
Chinese Preserved Mustard Greens, well rinsed and thinly sliced crosswise
cups
Silken Tofu, thinly sliced into bite-sized pieces
0 lb
teaspoons
cups
cups
1. Prepare Pork Belly
Lay your pork belly on a cutting board and slice it as thinly as possible across the grain. Then, cut those slices into 2-inch lengths.
2. Cook Onion
Heat a large wok or a wide heavy pot over medium heat, then add the peanut oil. Toss in the sliced onion and cook until it becomes translucent and soft, about 5 minutes.
3. Cook Pork Belly
Turn the heat up to medium-high and add the pork belly to the pot. Cook the pork, turning and pressing it against the hot surface for about 4 to 6 minutes until the pork changes color and begins to release its fat.
4. Add Mustard Greens
Once the pork is cooked, toss in the sliced mustard greens and stir well. Let them cook for several minutes, stirring occasionally.
5. Add Tofu and Season
Gently add the tofu slices and sprinkle in the salt, stirring carefully to mix without breaking the tofu.
6. Simmer
Pour in about ½ cup of water, cover the pot, and let everything simmer for 3 to 5 minutes.
7. Add Coriander Leaves
Stir in the fresh coriander leaves, remove the pot from the heat, and serve the dish hot.
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