Braised Pork with Dried Mustard 梅乾菜燒肉

This is a Hakka (Kejia in Mandarin) classic. It is often called braised pork belly with preserved vegetable. For today's health conscious world, the prospects of eating pork belly can be less appetizing, but the astonishing flavors can not be underestimated. A little salty, a little sweet, this braised pork with dried mustard over rice is comfort food perfected. I really don't like the name of preserved vegetable, so I named it dried mustard. In preparing this dish, I chose to boil the pork shoulder rather than fry the pork belly as most restaurants would,  but the flavors remain the same. 

在物資匱乏的年代，梅菜扣肉是難得吃的到一回的佳餚，今天這道令人垂涎欲滴的菜，在一切講究健康的時代，仍是難得吃上一回。我想人生偶爾要率性一點/些！！

Ingredients
Makes 6 servings

• 2 pounds pork shoulder, cut into 2 1/2-inch squares
• 6 slices fresh ginger, about 1/4-inch thick each slice
• 3 scallions, cut into 6 pieces
• 1 tbsp rock sugar
• 3 tbsp rice wine
• 2 pieces star anise
• 2 quarts water, or enough to cover the pork shoulder
• 1/4 cup dark soy sauce
• 1/2 cup regular soy sauce
• 1 bag(65g) dried mustard

Method

1. Wash the dried mustard thoroughly to remove sand. Open the leaves of each stalk, and wash 4-5 times. Set aside.
2. Bring a pot of water to boil. Add the pork shoulder and boil for 5 minutes. Discard water, rinse and pat dry the pork.
3. Place the water in a large pot. Add pork, ginger, scallion, rock sugar, wine, star anise, and bring to a boil. 
4. Add both soy sauce and return to a boil. Reduce the heat, and simmer for about 1 1/2 hours.
5. Add dried mustard, and continue to cook for about 1 hour.
6. Dish up and coat the pork with some sauce and serve.