Braised Pork Belly with Preserved Mustard Greens

Rinse the Preserved mustard greens thoroughly under running water, then soak them in a large bowl of fresh water for at least 2 hours, or until softened. Drain, squeeze out excess water, and finely chop the Preserved mustard greens.

Place the Pork belly in a large pot with enough cold water to cover it. Add half of the Ginger (sliced) and half of the Scallions (cut into large pieces). Bring to a boil, then reduce heat and simmer for 20 minutes, or until the Pork belly is just tender but still firm. Remove the Pork belly from the pot and pat it completely dry.

Using a fork or meat tenderizer, prick the skin of the Pork belly all over. Rub 10g of Dark soy sauce evenly onto the skin side of the Pork belly.