Attempting to Cook a Hakka Classic

Hakka dish of braised pork belly and preserved mustard greens

In November we made a trip to Meizhou, a county in southern Guangdong province where the vast majority of the population are Hakka. It's where my mother's family is from and we visited their ancestral home on the outskirts of the city centre in a rural area.

During our visit we sampled a classic Hakka dish, braised pork belly with preserved mustard greens and we were shocked at how bad it was! The first restaurant we ate it, the chunks of pork were so dry; the second day we tried it again and while it was more moist, the flavours weren't melded together. In both cases they weren't cooked long enough and in enough liquid.

Stir-frying pork belly and garlic together

Before the trip I listened to a talk on Hakka food given by cookbook author Linda Lau Anusansananan. I bought a copy of her book, The Hakka Cookbook: Chinese Soul Food from around the World and today attempted her recipe for braised pork belly with preserved mustard greens.

I had been warned it was not an easy dish to execute, but looking at the recipe this version looked pretty straight forward.

First I soaked the preserved mustard greens to get rid of the dirt and then chopped them into smaller pieces and squeezed the water out.

Then I heated up the wok, added oil and stir-fried a lot of minced garlic for a few seconds before adding the pork belly chopped into one-inch chunks and stir-frying them until they were light brown.

Mustard greens, soy sauce and wine added

Next I added a lot of Shaoxing wine, the preserved mustard greens, sweet soy sauce and more dark soy sauce and sugar and let it boil and then simmer for one and a half to two hours.

I periodically checked the taste of the sauce and added sugar to tone down the saltiness, and the mustard greens weren't tender enough so I added more water and let it boil and then simmer.

By the end of it the chunks of pork belly were very tender and I scooped them out along with the preserved greens before reducing the sauce a bit.

I took the dish to a family dinner tonight and got a lot of positive reviews! I will attempt it again soon!