Stir-Fried Rice Cakes with Pork and Pickled Greens
A quick and savory dish featuring chewy rice cakes stir-fried with aromatic pork and tangy pickled greens.
Story
This dish brings together the satisfying texture of rice cakes with the rich flavor of pork belly and the distinct zing of pickled vegetables. It's a comforting meal that comes together in a flash.
Ingredients
Rice cakes (niangao)
300g
Pork belly, sliced thin
100g
Pickled potherb mustard (xuecai)
100g
Cooking oil
2 tbsp
Cooking wine
1 tbsp
Water
125ml
Salt
1 tsp (to taste)
Instructions
1
Render Pork and Aromatics
Heat a splash of oil in a wok or skillet over medium heat. Add the sliced pork belly and stir-fry until the fat renders and the edges begin to crisp. Pour in the cooking wine and toss well. Add the pickled greens and stir-fry briefly until fragrant, then remove the mixture from the pan and set aside.
2
Braise the Rice Cakes
Add another tablespoon of oil to the pan. Toss in the rice cakes and stir to coat them evenly in the oil. Pour in the water and let the mixture simmer. Cook until the rice cakes reach your desired softness, stirring occasionally to prevent sticking.
3
Combine and Season
Return the cooked pork and pickled greens to the pan with the rice cakes. Season with salt, keeping in mind that the pickled greens are already salty. Stir everything together vigorously over high heat until the sauce reduces slightly and coats the ingredients. Serve hot.
