Keto Taiwanese Pork Belly with Preserved Mustard Greens

Ingredients

• about 910 g Pork Belly
• about 225 g Preserved Mustard Greens (Suan Cai)
• 3 slices Ginger
• 4 cloves Garlic
• 1/4 cup Soy Sauce (Tamari for gluten-free)
• 2 tbsp Rice Wine Vinegar
• 1 tsp Swerve or Monk Fruit Sweetener
• 2 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large pot or a 6-quart Dutch oven with water and bring it to a rolling boil (100°C / 100°C) over high heat. Carefully add the about 910 g of pork belly to the boiling water and blanch for 5 minutes. Remove the pork belly from the pot, rinse it under cold water, and then cut it into 2.54 cm pieces.
2. 2Thoroughly rinse the about 225 g of preserved mustard greens (Suan Cai) under cold running water to remove any excess salt. Chop the rinsed mustard greens into 1.27 cm pieces. Peel and finely mince the 4 cloves of garlic.
3. 3Heat the same large pot or 6-quart Dutch oven over medium heat (approximately 148.9-162.8°C / 150-160°C surface temperature). Add the 2.54 cm pieces of pork belly and sear them without oil for 8-12 minutes, turning occasionally, until all sides are well-browned and crispy. Carefully drain any rendered fat from the pot, leaving about 1 tablespoon.
4. 4Add the 3 slices of ginger and the minced 4 cloves of garlic to the pot with the seared pork belly. Sauté for 1 minute over medium heat until the garlic is fragrant and lightly golden. Pour in the 1/4 cup of soy sauce (Tamari for gluten-free) and the 2 tbsp of rice wine vinegar, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
5. 5Add the chopped about 225 g of preserved mustard greens, the 1 tsp of Swerve or Monk Fruit Sweetener, and the 2 cups of water to the pot. Bring the mixture to a full boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer gently for 1 hour and 30 minutes (90 minutes), or until the pork belly is very tender and easily pierced with a fork.
6. 6Remove the pot from the heat. Serve the dish hot, perhaps with a side of steamed cauliflower rice or blanched greens.

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