Hakka pickled mustard greens with pork belly

Step 1: Soak 2 ⅞ oz dried preserved mustard greens in plenty of water for 30 minutes, then rinse leaf by leaf under the tap to wash out all the sand. Squeeze dry and chop finely.

Step 2: Put 1 ¾ lb skin-on pork belly in a pan with 4 slices fresh ginger, cover with cold water and bring to the boil. Simmer for 25 minutes, until a chopstick goes into the meat with a little resistance.

Step 3: Lift the pork out and pat it completely dry. Prick the skin all over with a fork, then rub 1 tbsp dark soy sauce over the skin.

Step 4: Heat 3 tbsp neutral oil in a deep pan over a medium heat. Lay the pork in skin-side down, cover with a splatter guard or lid at once, and fry until the skin is blistered and deep brown.

Step 5: Lift the pork into a bowl of cold water and leave it for 10 minutes, until the skin wrinkles. Drain, pat dry and chill for 15 minutes so it slices neatly.

Step 6: Leave 1 tbsp of the oil in the pan and fry 4 cloves garlic over a medium heat for 30 seconds. Add the chopped greens, 1 ½ tbsp sugar, 2 tbsp soy sauce, ¼ tsp five-spice powder and ¾ cup water and stir-fry until the greens are glossy and the liquid is almost gone.

Step 7: Cut the pork into 1 cm slices. Arrange them skin-side down in overlapping rows in a heatproof bowl about 18 cm across, and brush with the rest of 1 tbsp dark soy sauce.

Step 8: Pack the mustard greens firmly over the pork, pressing them into the gaps, and pour any pan juices over.

Step 9: Cover the bowl with foil and steam over a medium heat until the pork is so soft it can be cut with a spoon (well past 160°F right through). Top up the steamer with boiling water every 30 minutes.

Step 10: Pour the juices from the bowl into a small pan, bring to the boil and stir in 1 tsp potato starch until the sauce turns glossy.

Step 11: Put a deep plate upside down over the bowl and turn the two over together. Lift off the bowl, pour the sauce over the dome and serve hot with rice.