taiwanese

Hakka Braised Pork Belly with Preserved Mustard Greens

This braised dish pairs pork belly, sliced with preserved mustard greens, cooked short grain rice and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

57 g Carbohydrates

38 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

88g pork belly, sliced 334 kcal
147g cooked short grain rice 191 kcal
66g preserved mustard greens 46 kcal
13g soy sauce 9 kcal
6g rock sugar 23 kcal
6g garlic 9 kcal
4g fresh ginger 3 kcal
117g water 0 kcal
4g neutral oil 35 kcal
1g white pepper 2 kcal

Cooking instructions

preserved mustard greens
Rinse preserved mustard greens briefly, then squeeze dry and chop into 1 inch pieces.
pork belly
Heat a small pot over medium heat. Add pork belly and sear until lightly browned and some fat renders, 4 to 5 minutes.
garlicfresh ginger
Add garlic and ginger; stir 30 seconds until fragrant.
preserved mustard greenssoy saucerock sugarwater
Add preserved mustard greens, soy sauce, rock sugar, and water. Bring to a simmer.
pork belly
Cover and braise on low for 35 to 45 minutes until pork is tender. Uncover and reduce 5 minutes to thicken slightly.
cooked short grain rice
Serve over hot rice with plenty of braising liquid.