Preserved Vegetable Braised Pork Belly (Simple Rice Cooker Version)

Features: Simplifies the classic "Mei Cai Kou Rou" (braised pork belly with preserved mustard greens) into an easy rice cooker version. The long steaming time in the rice cooker makes the pork belly melt-in-your-mouth tender, while the savory and aromatic preserved greens perfectly cut through the richness, achieving a banquet-worthy dish. Ingredients: ~300g Pork Belly, cut into chunks (blanched beforehand) 1 small handful Preserved Mustard Greens (thoroughly washed, soaked until soft, and chopped) 2 cloves Garlic, 1 small Star Anise Seasonings: 1.5 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Rice Wine, 1 tsp Rock Sugar, 1/2 cup Water. Instructions: Sauté the chopped preserved mustard greens and minced garlic until fragrant (or use directly). Spread the greens at the bottom of a deep bowl, then place the blanched pork belly on top. Pour over the mixed seasonings and 1/2 cup of water, add the star anise. Add 1.5 cups of water to the outer compartment of the rice cooker. After the cooking cycle is complete, let it steam for 20 minutes. Invert onto a plate to serve.