Braised Mustard Greens with Roast Pork, Garlic and Fermented Black Beans

Why people make this dish

When winter arrives in Hong Kong, large-leafed mustard greens appear at the markets and Cantonese home cooks know exactly what to do with them. Nourilo picked up a head of the dense, round-hearted variety (quite heavy — a good head can weigh over a kilogram), stopped at the roast meat shop for some roast pork belly, and came home to make this deeply savoury braise. The fermented black beans and garlic infuse the braising liquid, the roast pork belly renders down into the cabbage, and the whole dish comes together in about 15 minutes of actual cooking. It is the sort of dish that makes you eat more rice.