Crispy Pork and Pickled Mustard Greens Stir Fry

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Crispy Pork and Pickled Mustard Greens Stir Fry

Crispy Pork and Pickled Mustard Greens Stir Fry is perfect with rice! Use store-bought ingredients so that only takes 15 minutes from start to finish.

Prep Time10

Cook Time5

Total Time15

Course: Dinner, Main Course, Side Dish

Cuisine: Asian, Cantonese, Chinese

Servings:

Calories: 493kcal

Author: Jeannette

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

Instructions

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.
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.
Add the vegetables back in and toss everything together for 30 seconds or until combined.
Serve immediately as is with rice!

Notes

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.
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 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.

Nutrition