How to make it
Soak the pickled green mustard in water to remove the saltiness.
Over medium high heat, pan fry the pork belly until golden. Set aside.
Fry the ginger, chili and carrot until fragrant. Add in mustard green and pork belly.
Add seasoning and cook until sauce thickens. Add in celery, mix well and serve.
Tips:Soak the pickled mustard green in water overnight for a lighter taste. Adding chili will create a more complex flavour profile.