Pork belly can be processed quite diversely into many types of dishes such as boiled or roasted, and especially stir-fried with pickled mustard greens is one of the dishes to bring rice on rainy and windy days.
The characteristic sour taste of pickled mustard greens when stir-fried with fatty fat from pork belly will create a rich overall, helping to dispel the greasiness and is very suitable for enjoying with hot rice.
To make stir-fried pork belly with pickled mustard greens, housewives need to prepare 300gr of pork belly (choose type with balanced lean fat, thin skin), about 300gr - 400gr of pickled mustard greens, 2 shallots, 2 sprigs of green onions, 1 fresh chili, fish sauce, seasoning powder, sugar, ground pepper and sugar.
After buying pork belly, rub it with salt and wash it thoroughly, then slice it thinly to taste. Slice thinly will help the meat firm faster and absorb spices evenly when stir-fried with pickles.
Pickled mustard greens should be washed in cold water 1-2 times to reduce saltiness and sharp sourness, then squeezed to drain thoroughly. This is a tip to help keep the pickled mustard greens crispy and not release too much water when stir-frying.
Heat a pan with a little cooking oil, add shallots and sauté until fragrant before adding pork belly to stir-fry. Stir-fry evenly over high heat until the meat is firm, slightly charred and starts to release a fragrant fatty layer, then season with a little fish sauce to taste. Then, put the meat on a separate plate.
Use the remaining meat fat in the pan to continue stir-frying with pickled mustard greens. Stir-fry the mustard greens thoroughly over high heat, add seasoning and sugar so that each mustard green is evenly absorbed with spices and pork fat.
When the pickle smells fragrant, put the pork belly back in the pan and continue to stir quickly for about 2 minutes to blend the ingredients together. Finally, add scallions and sliced chili, stir briefly and turn off the heat.
Standard stir-fried pork belly with pickled mustard greens must have a harmony between the fatty taste of the meat and the clear, crispy sour taste of pickled mustard greens. The broth must be golden brown with equal saltiness and sweetness is the basic dish to be completed and can be served with hot rice for a quality dinner.
