Braised Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou)

**Prepare the Pork Belly:** Place the pork belly in a large pot and cover with cold water. Bring to a boil over high heat. Boil for 5 minutes to remove impurities. Remove the pork belly and rinse under cold water. Pat dry.

**Sear the Pork Belly:** Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork belly on all sides until golden brown. This step adds flavor and color. Remove the pork belly and set aside.

**Prepare the Braising Liquid:** In the same pot, add the smashed ginger and garlic. Cook for 1 minute until fragrant. Add the soy sauce, dark soy sauce, Shaoxing rice wine, rock sugar, and star anise. Stir until the rock sugar dissolves.

**Braise the Pork Belly:** Return the pork belly to the pot. Add water to cover the pork belly. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the pork belly is very tender. Turn the pork belly occasionally during braising.

**Prepare the Preserved Mustard Greens:** While the pork belly is braising, soak the preserved mustard greens in warm water for 30 minutes to remove excess salt. Rinse thoroughly and squeeze out the excess water. Chop into smaller pieces.

**Combine and Finish Braising:** After the pork belly has braised for 2-2.5 hours, add the chopped preserved mustard greens to the pot. Continue to braise for another 30-60 minutes, or until the mustard greens are tender and the flavors have melded together. You may need to add more water if the liquid reduces too much.

**Serving (Optional steaming):** If desired, remove the pork belly and mustard greens from the braising liquid. Arrange the mustard greens in the bottom of a bowl. Slice the pork belly and arrange it on top of the mustard greens. Pour some of the braising liquid over the pork belly. Steam for 20-30 minutes to further tenderize the pork belly and meld the flavors.

**Serving:** Serve hot with rice. Garnish with sliced green onions, if desired.