Instant Pot Steamed Pork Belly with Preserved Mustard Greens (梅菜扣肉）

Hi guys! Today I'm making this pork belly with preserved mustard greens. We call it 梅菜扣肉 in Chinese. It's one of the signature dishes of Hakka cuisine. Hakka cuisine is known for the use of a variety of dry and fermented ingredients in their dishes. So for this recipe, I use this pale Hakka style mustard greens. And by the way, you can find it in the dry goods aisles of any Chinese markets. First, I wash the mustard greens thoroughly to remove all the dirt and sand. Rinse about six to seven times. Soak it in water at least six hours or overnight. Cut the greens into one and a half inch pieces. Heat one tablespoon of oil in a wok. Add the greens and give it a stir with sugar and soy sauce. Heat a medium saucepan with cold water over high heat. Add the pork belly with ginger, green onions, star anise, and Shaoxing rice wine. Bring the water to a boil and then reduce the heat to medium and cook for about 20 minutes. Pat the pork with paper towel until it's dry. Brush the skin all over with the dark soy sauce. Heat a saucepan over medium heat with two tablespoons of oil. Then carefully add the pork with skin side down. Fry the pork skin until it's slightly golden brown with blister over the surface. With the skin side down, on the cutting board, cut the pork into one-fourth inch slices. Add garlic, green onions, hoisin sauce, sugar, dark soy sauce, soy sauce, and rice vinegar to the pork and combine well. Place the pork skin side down in a bowl. Stuff the pork slices with the greens. Place the bowl into a steamer over medium heat or a pressure cooker for at least two hours. Take the pork out of the steamer. Pour the sauce into another bowl. Use a bigger plate and place over the bowl and invert the bowl onto the plate. Carefully lift up the bowl and pour the sauce over the pork. Ooh, that looks good. Remember to serve rice. All right, there you have it. Thanks for watching this video. If you like this recipe, please give us a thumbs up or subscribe to our channel. Until we eat again.