500 g pork belly, skin scored
250 g pickled mustard greens
1 tbsp vegetable oil
6 coriander leaves, to garnish
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Chinese cooking wine (Shaoxing rice)
3 garlic cloves, finely diced
4 cm ginger, finely sliced
2 tsp brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a mixing bowl, combine the marinade ingredients and mix until the sugar dissolves. Add the pork belly to the marinade and turn to coat. Place in the fridge, covered, for 1 hour.
Meanwhile, soak the pickle mustard greens in cold water for 1 hour. Rinse, strain and finely slice. Set aside.
Remove the pork from marinade and brush off any garlic or ginger pieces from its surface. Pat dry, reserving the marinade.
Bring a deep heavy-based frying pan to medium heat. Add the oil. Place the pork belly in the oil, skin-side down, for 4 minutes or until brown. Turn over and brown the other side for a further 4 minutes.
Pour hot water into the same pan, just enough to cover the pork belly. Bring to boil, then reduce heat to low and simmer for 10 minutes.
Submerge the browned pork belly into an ice bath for 5 minutes to cool. This will make it much easier to slice. Alternatively, cool and place in the freezer, covered, for 1 hour.
Once cooled, finely slice the pork as thinly as possible. Place each piece into a bowl, skin-side down first. Repeat with the remaining pork, creating a layered effect across the bowl and up the edges.
Top the pork with the mustard greens. Pour over the reserved marinade.
In a wok or bamboo steamer, steam the pork for 1.5 hours over high heat – replenishing the hot water every 30 minutes if necessary.
Remove the bowl of pork from the steamer. Place a serving plate, upside down, over the bowl, and drain and reserve the liquid. Set aside the pork for 10 minutes to cool.
With the plate still on top of the bowl, quickly flip it over so that the bowl is now on top of the serving plate. Remove the bowl and garnish with coriander.
Serve with jasmine rice.