This is one of those old-style home-cooked dishes in Chinese families. I have never seen this served in restaurants, and I doubt anyone would ever order this if it is ever put in a menu. But in the spirit of preserving beautiful and delicious home cooked dish, I am blogging this.

This dish is prepared by stir-frying pork with pickled vegetables and chilies. The dish has a little bit of soup that is flavorful with saltiness of the pickles and spiciness of chilies.

Pickled Chinese mustard green is, well, pickled vegetables. We got ours fresh from the market. They can be very salty, so mother usually wash it before using.

Pickled Chinese mustard greens are cut into bite sizes, tomatoes and shallots are quartered, ginger is used whole, pounded lightly to release juice. Chilies are sliced thinly.

Pork belly is boiled briefly and cut thinly.

Heat wok over medium heat and stir-fry greens until wilted. Remove and set aside for later use.

Heat oil in the same wok, stir fry shallots and ginger until fragrant. The pork is added a bit later and cook until the pork belly dries out. The fat that comes out of the pork is what enriched the dish! All the other ingredients are added and water is added.

Serve warm with steamed rice.


Pickled Chinese Mustard Green with Pork

Makes 4 servings


200 g pork belly, cut thinly
200 g pickled chinese mustard green
3 shallots, quartered
15 g ginger, lightly bruised
1 tomato, quartered
4 red chilies, sliced thinly diagonally
3 cups water
1 tbsp sugar
1/4 tsp salt


Boil pork belly for a couple of minutes and cut thinly. Set aside.
Heat a wok over medium heat and stir-fry pickled chinese mustard greens till dry and wilted, about 2 minutes. Remove from heat and set aside.
Heat some cooking oil in the same wok. Stir fry shallot and ginger for one minute, till fragrant.
Toss in pork slices. Stir-fry over medium heat for 3-5 minutes, until the fat is out of the pork and the wok becomes oily.
Add tomato slices, chilies and water. Cook for another 3 minutes.
Season with sugar and salt. Simmer for 3 more minutes over low heat.
Remove from heat and serve with warm steamed rice.

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8 Responses to “Pickled Chinese Mustard Green with Pork”

  1. 1

    Silvia L — January 17, 2011 @ 12:38 pm

    Thanks for sharing, this meal is my mom’s signature food, :) When I cook this, I add some sweet soy sauce.

  2. 2

    Prerna@IndianSimmer — January 17, 2011 @ 4:42 pm

    Oh wow, that looks SO good! So vibrant with all the greens and veggies. Perfect and comforting!

  3. 3

    Dinewithleny — January 17, 2011 @ 8:40 pm

    I miss this dish. Makes me really miss home. =)….

  4. 4

    Karen at Globetrotter Diaries — January 18, 2011 @ 1:39 am

    My mom makes pickled mustard greens and I LOVE them. Just came across your blog and glad I did– it’s really fabulous and I love it!

  5. 5

    noobcook — January 18, 2011 @ 11:04 pm

    I adore homely and comfort dishes like this. Would love to eat it with a bowl of porridge, you’re making crave for it now.

  6. 6

    Min {Honest Vanilla} — January 19, 2011 @ 3:34 am

    Hmmmm… DELICIOUS! Love to have a bowl right now! :)

  7. 7

    pigpigscorner — January 19, 2011 @ 9:56 am

    Guess what, I am making this for dinner tonight!

  8. 8

    pablopabla — February 7, 2011 @ 4:19 am

    Most excellent to flavour a bowl of plain porridge :D

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