- Pork Belly 2 lbs, to yield about 1 ¾ lbs trimmed of skin
- Peanut Oil* ¼ cup
- Onion 1 medium or large, quartered and thinly sliced crosswise
- Chinese Preserved mustard greens scant 2 cups, well rinsed and thinly sliced crosswise
- Tofu scant ¾ lb, thinly sliced into bite sized pieces
- Salt 1 ½ tsp or to taste
- Water about ½ cup
- Coriander leaves ½ cup
Lay the pork on a cutting board, cut it across the grain as thin as possible, then cut the slices into 2” or so lengths. Set aside.
Place a wok or wide heavy pot over medium heat. Add the oil then toss in the onion and cook, stirring occasionally, until translucent and softened, about 5 minutes. Raise the heat to medium high, add the pork and cook, turning and pressing it against the hot surface of the pan, until it has all changed colour and started to render its fat, 4 to 6 minutes. Toss in the sliced greens and stir well, then cook for several minutes, stirring occasionally until heated through. Add the tofu and salt and carefully stir to mix thoroughly without breaking up the tofu.
Add the water, cover and cook for 3 to 5 minutes, until the greens are a little more softened and the flavours are blended. Stir in the coriander, remove from the heat and serve hot or at room temperature.
*Or vegetable oil.
Recipe reprinted with permission from Burma: Rivers of Flavor by Naomi Duguid (Artisan, 2012).