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Pork Belly with Pickled Mustard Greens


  • 350g pork belly

  • 6 old ginger slices

  • 6 garlic cloves - smashed

  • 4 shallots - peeled and sliced

  • 150-200g pickled mustard greens - soaked for 1hr

  • 2 red chilli - deseeded and sliced

  • 1 pickled plum

  • 1.5tbsp rock sugar

  • 1/2tsp salt


  1. Simmer pork belly in 750ml water with 3 ginger slices for 30-40mins.

  2. Remove pork and slice into pieces. Reserve stock.

  3. In another pot, add 1tbsp cooking oil over medium-low heat. Followed by ginger, shallots and garlic. Saute till fragrant.

  4. Add in pork and mustard greens. Allow to cook for a few mins, then add 3/4 of the stock, followed by sugar and salt. Bring to a simmer and let simmer for 30mins.

  5. Add in plum and squish it. Add in remaining stock, stir well and let cook for 20min till pork is tender. Skim the surface if needed.


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