This is the recipe for how to make a classic fermented mustard greens and pork belly dish. It's kept well if reheated through steaming every day, and can be kept for up to a week. Must reheat every single day!

• Take pork belly and parboil once, rinse fats and pour out all the water from that boil.
• Place into small container that can be steamed.
• Put in cooking wine, half a teaspoon of salt if the mustard greens is more fragrant than salty, (gets saltier with each reheating), good two to three tablespoons of sugar, mustard greens and pork belly (cubed)
• Steam for 2 hours in the closed container. Do not allow water to enter the container. Pork will be cooked in two hours, but will not be maximum tenderness, or maximum flavorful. For best results, steam for at least 4 hours. With each additional steaming, the flavor will become increasingly salty.