A pork belly that's perfect for summer.
neutral cooking oil, such as canola or grapeseed oil, for the wokFinely chop the mei gan cai. You should have about 3 cups of fermented mustard greens. Set aside.Place the pork belly in a large pot and add enough water to cover. Crush the slices of ginger and the scallion segments with the flat slide of a cleaver to release the aromatics. Add the sliced ginger, scallions, star anise, and bay leaves to the pot and bring the water to a boil.
Place the slices in a heatproof bowl, skin down, and fan the slices out slightly. Pour in half of the soy sauce mix.Set the wok with reserved oil over medium-high, stir-fry the minced ginger in the reserved oil until aromatic. Add the mei gan cai and stir-fry. Pour in the other half of the soy sauce mix, then stir-fry to incorporate the sauce. Turn off the heat.
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