Picked Mustard Green Shredded Pork （辣菜炒肉丝）

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If you grew up in a household where mothers and grandmothers ruled the kitchen, chances are you’ve caught a whiff of this magic dish wafting from the stove. Pickled mustard green shredded pork isn’t just food - it’s a memory in every bite, a staple that’s been passed down through generations of home cooks.

At first glance, it’s simple to make. Just thin shreds of pickled mustard green tossed with tender pork. But the magic happens when those two come together. The pickled mustard green brings a crisp, tangy bite that cuts through the soft, juicy pork.

As it sizzles in the pan or wok, the fragrant smell of searing meat blends with the sharp, savory scent of the pickles. It’s the kind of smell that makes everyone rush to the dinner table.

This dish was made to be eaten with rice. But also, it’s good to enjoy a warm bowl of plain congee. That tangy-savory sauce from the pickled mustard green and pork drizzles right into the smooth, mild congee, adding just the right kick of flavor without being too heavy.

What makes this dish so special isn’t just the taste - it’s the love behind it. It’s the grandmother who shreds the pickles by hand, the mother who adjusts the seasoning just so, the quiet comfort of a familiar meal that makes any day feel better. It’s proof that the best dishes don’t need fancy ingredients - just care, practice, and a whole lot of heart.

Whether you’re a seasoned home cook or new to the kitchen, this is one dish you’ll want to add to your rotation. After all, some classics never go out of style.

INGREDIENTS

Ingredients A:

 350g pickled mustard greens (soak for 15 minutes)

1stalk of spring onion

1 tbsp Shredded ginger

1 tbsp chopped garlic

2-3 pcs Dried chili

1 mild chili

Ingredients B (Marinate):

150g Pork Belly

2 tbsp oyster sauce

dash of white pepper

1 tsp corn flour

2 tbsp Oil

Ingredients C (Seasoning):

4-5 tbsp Oil 

1 tbsp oyster sauce

11 tbsp dark soy sauce

1 tsp sugar

1 tsp white pepper

4-5tbsp water

Ingredients D (Cornstarch slurry):

2 tsp corn flour

5 tbsp water

 


METHOD

1. Wash and clean the pickled mustard green, hand julienned and soak with water for 15 minutes to reduce some saltiness.

2. Sliced and shredded the pork belly and marinate it for 10 minutes.

3. Hand julienned the ginger and chopped the garlic.

4. Heat wok with some oil. Sauté the ginger, garlic and dried chilies until fragrant.   Add marinated pork shreds and stir-fry quickly until they turn white but not too cooked. Add shredded pickle mustard, stir fry with high heat for 2 minutes to release its flavor and also dried up the pickle mustard water a bit.

5. Add water and seasoning. Then stir-fry and combine all the ingredients or until the pork is just cooked and well coated with the sauce.

6. Pour in the cornstarch slurry and cook for another 30 seconds until the sauce thickens and coats the ingredients. Turn the heat off and toss through the red chilies. Taste and adjust.

6. Serve hot with steamed rice or congee.  Enjoy!

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