Stir-fried Pork Belly with Shuilucai

Overview

Shuilucai (water green vegetables) is a kind of Hakka dish. The main method is to blanch mustard greens in hot water two days in advance and then pickle them. This dish is also a side dish.

Tags

• hot dishes
• garlic
• light soy sauce
• millet spicy
• pork belly
• mustard
• salt

Ingredients

Steps

1. 1 Two mustard greens, soaked and washed.

   

2. 2 Two mustard greens, soaked and washed.

   

3. 3 Put the dried mustard greens into the earthen pot.

   

4. 4 Add some salt.

   

5. 5 Boil a pot of boiling water and quickly pour it into the earthen pot.

   

6. 6 Fill a porcelain bowl with water and press the mustard greens.

   

7. 7 Mustard greens pickled for two days are Shuilucai. Just let the vegetable leaves turn yellow. If you want it to be more sour, leave it for a few more days.

   

8. 8 Cut the water vegetables into cubes.

   

9. 9 Chop millet and garlic.

   

10. 10 Cut the pork belly and set aside.

    

11. 11 Heat the pan, add no oil first, and stir-fry the Shuilucai to dry up the water, so that it will have a crispier texture when eaten.

    

12. 12 Fry the Shuilucai until the water is dry and put it on a plate for later use.

    

13. 13 Heat the pan, add the pork belly and stir-fry out the oil (Shuilu cabbage is very oily, so buy fatter pork belly and you don’t need to add any more oil when frying later).

    

14. 14 Stir-fry the oily pork belly, add garlic and millet.

    

15. 15 Stir-fry until the spiciness develops and then pour in the freshly fried watery vegetables.

    

16. 16 Continue to stir-fry and add salt to taste.

    

17. 17 Pour some light soy sauce, plate and serve.

    

18. 18 The fried Shuilucai has a pungent smell.