Salted Vegetable and Pork Belly Soup

Rinse the salted mustard greens thoroughly under running water, then soak them in fresh water for at least 30 minutes to reduce salinity. Squeeze out excess water and slice them into 2cm pieces.

Cut the pork belly into 2cm thick slices. Bring a pot of water to a boil, add the pork belly, and blanch for 5 minutes. Skim off any scum. Drain the pork belly and rinse under cold water to remove impurities.

Heat a wok or large pot over medium heat. Add the blanched pork belly and stir-fry for 5-7 minutes until some fat renders out and the pork belly is lightly browned.