Ready to slay any holiday menu
Alice Sun (@alicecsun) shares a unique view into her life through the ways she uses food to nurture wellness, cross cultural divides, and bring people together, all through the medium of storytelling.
Alice Sun•
October 29, 2025
If there’s one dish that can steal the spotlight on a holiday table, it’s pork belly — golden and so tender it’s basically a love language, with a bit of mustard green goodness hidden underneath so you get a break from the richness.
But this isn’t just any pork belly. This is Wellness Baddie Pork Belly — a dish that’s as indulgent as it is intentional. But you already know you can have it all.
Place pork belly (1 ½ lb) in a pot and add enough cold water to submerge.
Bring to a boil then cook for another 20 minutes.
Once done, drain, then add to a bowl with the dark soy sauce (1 Tbsp), making sure it’s evenly spread across the pork and let it marinate at room temp for 15 minutes.
Heat the oil (1 cup) over high heat until a wooden chopstick placed in the oil starts the bubble.
Slowly lower just the pork belly skin into the oil, crisping it until it’s brown and covered with blisters.
Clean the wok, add 6 cups of water and a rack and bring to a boil.
Slice the pork belly (1 ½ lb) into 1 inch pieces, arrange in the bottom of a heatproof bowl, then spread the salted mustard greens (½ cup) on top.
Place in wok, cover, and steam for 1.5 hours.
Remove bowl from the rack, then pour the juices from the bowl to a sauce pan.
Flip the contents of the bowl onto another bowl so the pork is now at the top and the greens are at the bottom.
Add the cooking rice wine (3 Tbsp), dark soy sauce (1 Tbsp), soy sauce (1 Tbsp), and sugar (2 tsp) to the sauce pan.
Add cornstarch (2 tsp) to a separate bowl with a bit of liquid, mix well until incorporated, then add to the sauce pan.
Heat up until it’s thickened and bubbly, then pour over the pork.
Serve with lots of rice!
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