Braised pork with preserved mustard greens is a distinctive traditional specialty dish from the Jiangsu-Zhejiang region. It is made by slowly simmering preserved mustard greens and pork belly. The dried greens absorb the pork fat and become moist rather than astringent, while the pork belly, having its fat absorbed by the dried greens, becomes rich but not greasy. The intertwining of the aroma of the dried greens and the meat is the highlight of this perfect match between dried greens and pork.
Steps for making braised pork with preserved mustard greens：Soak the preserved mustard greens in water until they expand, wash them clean, and drain them. Cut the pork belly into small pieces and blanch them in cold water. Heat a wok, add a little oil, and stir-fry the pork belly over low heat until the fat is rendered. Then add star anise, dried chili peppers, and ginger slices and stir-fry. Add rock sugar, cooking wine, and light soy sauce, and stir-fry until the color is absorbed. Add the preserved mustard greens and stir-fry. Add an appropriate amount of water, cover with a lid, and simmer for 40 minutes. Then reduce the sauce over high heat, add an appropriate amount of salt according to the saltiness of the preserved mustard greens, and stir-fry evenly. The dried greens absorb the pork fat and become moist rather than astringent, while the pork belly, having its fat absorbed by the dried greens, becomes rich but not greasy.