Crispy Pork and Pickled Mustard Greens Stir Fry

Name: Crispy Pork and Pickled Mustard Greens Stir Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 kg / 2.2lb crispy pork belly ((we get it from Chinese BBQ meat shops)); 2 1/2 US cup pickled mustard greens ((we get it from Asian supermarkets)); 4 cloves garlic ((finely chopped)); 1 tbsp sugar ((or to taste)); 1/4 tsp salt ((or to taste)); 3/4 tbsp chicken bouillon powder; 1 1/2 tbsp oyster sauce; 1 tbsp light soy sauce; 3 tbsp oil

Take a trip down memory lane with Grandma’s Crispy Pork and Pickled Mustard Greens Stir Fry! We use store-bought ingredients to make this an EASY dish that only takes 15 minutes from start to finish. Pair it with a bowl of steaming hot rice and you’ve got a meal worth remembering.

If this flavor is your type of comfort food, check out how we use it in our fish, noodle soup and bao recipes!

Crispy Pork and Pickled Mustard Greens Stir Fry in a plate.

Taste of home in every bite

There are a handful of dishes that I consider extra special because I’ve only ever had it at home. Grandma’s Crispy Pork and Pickled Mustard Greens Stir Fry is one of them.

Along with my family’s Wonton Skin Soup (雲吞皮湯) and Hokkien Pork Noodle Soup, it’s a recipe that you won’t find served in a restaurant or as a top result in a Google search.

That’s why it’s imperative that I preserve this dish.

While long in its name, the recipe itself is incredibly easy to put together. Once you have your meat and vegetables, it’s just a matter of stir frying the ingredients with some seasoning.

And that’s it!

As soon as it comes together, you’ll get a wonderful crunch from the greens and crackling. The pickled flavor adds a tang to balance out the savoriness.

Such a fantastic combo!

Why this recipe works

Using store-bought meat from the BBQ meats shops means they’ll come pre-seasoned, so there’s less work when cooking.
The seasoning is kept at a minimum to highlight the flavors of the vegetables and pork.
Cooking using a high heat for a short time keeps the texture crunchy.

What you’ll need

Bowls of crispy pork belly and pickled mustard greens alongside dishes of light soy sauce, salt, chicken bouillon powder, oyster sauce, sugar, oil and chopped garlic.

About the ingredients

We get our crispy pork from Chinese BBQ shops and they’ll happily cut it up into pieces for you to save you the effort. Some shops also sell pickled mustard greens on the side, otherwise you can find them in plastic bags in Asian supermarkets.

The BBQ meat often comes with their house-made soy sauce, which you can use instead of light soy sauce for this recipe. Just make sure to season to taste as every shop makes it slightly differently.

How to make this recipe

Chopped pickled mustard greens on a wooden board.

Cut the vegetables into strips, roughly 5mm (0.2″) thick or to preference.

Heat up a pan on high and pour in half the oil. When hot, turn the heat to low and add half the garlic. Stir for 30 seconds or until fragrant.

Chopped pickled mustard greens in a pan.

Increase the heat back up to high and throw the greens in. Mix for 30 seconds along with the sugar and half the chicken bouillon powder.

Transfer into a bowl while you cook the meat.

Pour the remaining oil in and turn the heat down to low. Add the rest of the garlic in and cook for 30 seconds. Turn the heat up to high, then put the meat in. Season with the oyster sauce, light soy sauce, salt and remaining chicken bouillon powder. Mix well for 30 seconds.

Crispy pork belly and pickled mustard greens in a pan.

Add the vegetables back in and toss everything together for 30 seconds or until combined.

Serve immediately as is with rice!

Recipe FAQs

How long will this dish last in the fridge?

If sealed well in an airtight container, it will keep well for up to 3 days in the fridge. Make sure to use clean utensils to take portions out to prevent contamination.

Can I use preserved mustard greens instead?

I wouldn’t recommend it. They’re completely different in taste. The preserved version is used for dishes like Braised Pork Belly with Preserved Mustard Greens and Mei Cai Kou Rou, which have a saltier flavor profile.

Can I use regular pork?

You sure can! Just keep in mind that it won’t be seasoned the same way store-bought crispy pork belly would be, so add enough sauce to get it to taste.

Tips for the best results

Taste the pickles. Depending on the brand, where you get your pickled greens from or whether you’re making your own, each batch will have a different level of tang. Make sure to taste and season accordingly.
Taste the pork first. As with the pickles, different shops will make their crispy pork with slight variations. Taste test and add the sauces with the pork’s pre-seasoned flavors in mind.
Be quick. Use a high heat to stir fry and cook the ingredients until the seasoning has just infused to keep the crunch.

Crispy Pork and Pickled Mustard Greens Stir Fry in a plate surrounded by a bowl of rice and pickled mustard greens.

What to serve it with

Start your easy family meal with a refreshing Chinese Smashed Cucumber Salad (拍黄瓜).
Grandma’s Boneless Grilled Chicken Thighs, Mum’s Honey Pork Spare Ribs and our Winter Melon Stir Fry have simple flavor profiles that can complement each dish on the table.
Spice things up with some XO Sauce (XO 酱).
Pig Stomach Soup with Peppercorns (胡椒豬肚湯) will warm the family up.
Finish the night off with pre-made Chinese Mango Pudding (芒果布丁) straight from the fridge!

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