Salted Pork with Mustard Greens
Salty cured pork is simmered briefly to mellow, then fried until golden alongside garlic sprouts and crinkled mustard greens. A fast high-heat toss with soy sauce keeps the greens crunchy and the pork savory.
Instructions
- 1
Slice the salted meat, cook for 10 minutes to remove excess salt, which also makes it better for stir-frying without drying out immediately. Set aside.
- 2
Wash the wrinkled vegetable thoroughly and set aside. Once the above two steps are prepared, it becomes extremely simple.
- 3
First, stir-fry the salted meat in a small amount of oil. When the meat is slightly yellow, add the green garlic (which hasn't been smashed).
- 4
Add the wrinkled greens and stir-fry over high heat for 3 minutes.
- 5
After adding a small amount of salt and light soy sauce, it can be taken out of the pan.
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Ingredients
Main Ingredients
- Wrinkled leaf vegetable500 g
- Salted meat50 g
Auxiliary Ingredients
- Green garlicto taste
Seasonings
- table saltto taste
- light soy sauceto taste