Pork Jowl with Mustard Greens and Golden Garlic

Preparation

1. Tumble the pork jowl with Custom Culinary® Luwei Styled Marinade and water to coat evenly, then marinate for 4 hours.(Use a ratio of 100 parts meat to 10 parts marinade to 20 parts water.)

2. Heat oil in a wok and stir-fry the mustard greens until just cooked. Season with a little salt.

3. Add the garlic to hot oil and fry over low heat until golden.

4. Briefly stir-fry the marinated pork jowl in hot oil, then remove and set aside.

5. Melt the lard in the wok. Stir-fry the ginger and red bell pepper until fragrant, then add the mustard greens,garlic and pork jowl in that order. Toss quickly, splash in some Shaoxing Huadiao rice wine, and add the chicken bouillon powder and soy sauce. Stir-fry to combine, then serve.

Chef Tips

Marinate the pork neck ahead in Custom Culinary^® Luwei Styled Marinade to lock in flavor, ensuring standardized preparation and consistent results. Velvet it in oil and then fry over high heat with fried garlic and sweet and crisp mustard greens. The dish is rich in color, and tastes sweet and savory. The pork is springy and juicy, with braised aromas, wok char, and layered texture. 
 
With just three steps--marinating, velveting, stir-frying--you can create a Hong Kong-style cafe dish with trendy Chinese flavors.