Kao Yuk W / Preserved Veg Recipe

Prepare pork

Trim any excessively thick skin flaps from the pork belly but keep the skin intact. Rinse and pat dry with paper towels. Cut the pork belly into 1.5- to 2-inch cubes so each piece has skin, fat and meat layers.

Combine 2 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs Shaoxing wine, 1 tbs granulated sugar, 1 tsp white pepper and 1 tsp salt in a bowl. Mix until sugar dissolves.

Toss the pork cubes in the marinade, making sure each piece is evenly coated. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours. Remove pork from fridge 20 minutes before cooking if chilled.

Prepare preserved vegetables

If using packaged preserved mustard greens or suan cai, rinse briefly under cold water to remove excess brine and squeeze lightly to remove excess moisture. Chop coarsely into bite-size pieces to measure 1 cup.

Brown the pork

In a heavy-bottomed Dutch oven or large deep skillet, heat 2 tbs vegetable oil over medium-high heat until shimmering. Add pork pieces skin-side down in a single layer (work in batches if needed). Sear until the skin is deeply golden-brown and the fat renders, about 4–6 minutes per batch. Turn to sear the sides briefly (1–2 minutes). Remove seared pork to a plate.

Lower heat to medium. If the pan is dry, add a splash (1 tbs) oil. Add sliced ginger, smashed garlic and the white parts of the scallions. Sauté 1–2 minutes until fragrant.

Add the chopped preserved vegetable and stir 2–3 minutes to combine with aromatics and release some of its flavor. If the preserved vegetable is very salty, taste and reduce any added salt later.

Add the seared pork back into the pot, skin-side up. Scatter star anise and cinnamon stick around the meat.

Stir in 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce and 1 tbs brown sugar to coat the meat and preserved vegetable.

Pour in 3 cups chicken stock (or water) to come about halfway up the pork pieces. Bring to a gentle simmer over medium-high heat.

Once simmering, reduce heat to low so the liquid is barely simmering. Cover with a lid slightly ajar and braise gently for 1 hour to 1 hour 15 minutes, or until the pork is tender when pierced with a fork and the fat is soft but still holding shape. Check every 20 minutes: skim any scum, and spoon hot liquid over the meat to baste.

If you prefer a thicker braising sauce, remove the lid for the last 10–15 minutes and increase heat to medium-low to reduce the liquid, spooning the glaze over the pork occasionally so it becomes glossy.

When the pork is fork-tender and the flavors are balanced, turn off the heat. Stir in 1 tsp sesame oil for aroma. Taste the sauce and adjust seasoning with a pinch of salt or a small splash of soy if needed.

Transfer the pork and preserved vegetables to a serving platter, skin-side up to show the glossy top. Spoon reduced braising liquid over the meat.

Garnish with sliced green onions and optional cilantro. Serve hot with steamed rice or plain congee.