Returnees make braised pork with preserved vegetables in celebration of festivals. Lime juice, a South Asian specialty, is added to give the dish exotic flavors.

Pork belly is boiled in water, covered with sugar syrup and then fried in a wok to reach a caramel color before being braised at moderate temperatures together with preserved vegetables and lime juice. The dish is a perfect match between the main ingredients and supplementing flavors as the preserved vegetables and lime juice add distinct flavors to the pork belly while also undercutting its grease.