Suan Cai Chao Rou Mo
This quick stir-fry is punchy, savory, and pleasantly sour, with tender slices of pork belly coating the pickled mustard greens in rich flavor. Chili and garlic add brightness, while a final touch of sesame oil rounds everything out into a simple but deeply satisfying rice companion.
Ingredients
Stir-fry
- 200 gsuan cai (pickled mustard greens), drained and squeezed dry
- 120 gpork belly, thinly sliced
- 1 small (10 g)fresh red chili, thinly sliced
- 2 cloves (8 g)garlic, finely sliced
- 10 mllight soy sauce
- 5 mlsesame oil
- 4 gsugar
- 10 mlneutral oil
Instructions
- 1
Prepare everything before heating the pan: roughly chop the suan cai if the pieces are long, squeeze out excess brine so it fries rather than steams, thinly slice the pork belly, chili, and garlic. This fast dish cooks best once all ingredients are ready.
- 2
Heat a wok or large frying pan over high heat until very hot. Add the neutral oil and pork belly, then stir-fry for 2-3 minutes until the fat begins to render and the edges turn lightly golden. If the pork releases a lot of fat, keep it in the pan; it will flavor the greens.
- 3
Add the garlic and chili. Stir-fry for about 20-30 seconds just until fragrant; do not let the garlic brown deeply or it will taste bitter.
- 4
Add the suan cai and stir-fry over high heat for 2 minutes to drive off excess moisture and concentrate its aroma. Toss continuously so the pickled greens pick up the pork fat evenly.
- 5
Season with the light soy sauce and sugar, then stir-fry for 1 minute more until the seasoning is absorbed and the pork is fully cooked. The dish should taste savory, tangy, and balanced rather than sharply sour.
- 6
Turn off the heat, drizzle in the sesame oil, and toss once to finish. Serve immediately with steamed rice.
Nutrition per serving
Notes
- •If your suan cai is very salty or aggressively sour, rinse it briefly, then squeeze dry before cooking.
- •For a beginner-friendly shortcut, ask the butcher to slice the pork belly thinly, or partially freeze it for 15 minutes before slicing at home.
- •A very hot pan is important: it keeps the greens crisp-tender and prevents the dish from becoming watery.
- •This dish is typically eaten with plain rice, which helps balance the salty-sour intensity.
Background
Suan cai, or Chinese pickled mustard greens, has long been used across northern and southwestern China as a way to preserve vegetables and add deep sourness to everyday meals. Quick stir-fries with pork are a classic home-style preparation, combining preserved greens with fresh aromatics and rendered animal fat for a strongly savory, appetite-opening dish.
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