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Belly Pork and Two Kinds of Mustard Greens

Vegetables, also Vegetarian Foods

Belly Pork and Two Kinds of Mustard Greens
1 pound fresh belly pork
2 Tablespoons dark soy sauce
1 Tablespoon crushed Chinese brown sugar
3 Tablespoons Chinese rice wine
3 Tablespoons vegetable oil
6 cloves peeled fresh garlic, smashed
3 Tablespoons ya cai which are fermented mustard greens
1 pound fresh mustard greens, cut into one-inch pieces
1. Simmer the belly pork in water for one hour, remove from the water, dry, and coat with the soy sauce, brown sugar, and the rice wine. Let this rest for half an hour.
2.Heat a wok or fry pan and add the oil and fry the belly pork for three minutes on all sides. The remove and drain it, and when cool, cut into half-inch squares.
3. Add the garlic to the oil in the pan, and stir-fry one minute, then add the ya cai and the mustard greens and stir well before adding one cup of boiling water.
4. Cover, reduce the heat, and simmer for one and a half hours; then serve.

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