Secrets to Making Flavorful Braised Pork Belly with Pickled Mustard Greens - Mytour

Combining roast pork with cabbage will help reduce greasiness and add more appeal to the dish. You can repurpose leftover pork from yesterday to create a new dish, bringing a fresh taste for the whole family.

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2. How to cook braised roast pork with pickled cabbage

In the following recipe, the refreshing sweetness of fresh coconut water enhances the dish. If you're not fond of coconut water, you can replace it with filtered water and adjust the seasonings according to your family's taste preferences.

Ingredients Preparation

• 300g of roast pork
• 200g of pickled mustard greens
• 200ml of fresh coconut water (if available)
• Shallots, chili peppers, seasoning

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Preparation Steps

Step 1: Ingredient Preparation

• Cut the roast pork into bite-sized pieces
• Marinate the pork with minced chili, soy sauce, soup powder, pepper, mix well, and let it sit for about 20 minutes to absorb the seasoning
• Rinse the pickled mustard greens with water to reduce saltiness and sourness, cut into 3cm pieces, and drain
• Finely chop the shallots

Step 2: Making Braised Pork with Pickled Mustard Greens

• Sauté the chopped shallots until fragrant, add the pork and stir-fry for about 2-3 minutes until firm
• Add the pickled mustard greens to stir-fry with the pork, stir well to evenly cook the greens
• Pour coconut water or filtered water into the pan, submerge the meat and greens
• Simmer gently for about 15 minutes until the meat is tender, then turn off the heat

3. Finished Braised Roast Pork with Pickled Mustard Greens

The roast pork is tender with rich flavor. The pickled mustard greens are crunchy, slightly sour, without bitterness or astringency. The broth is flavorful and fragrant. Additionally, you can refer to how to make delicious dipping sauce for roast meat to enhance the taste.

This dish pairs well with hot rice, sticky rice, or noodles. On Tet holiday, you can enjoy it with square or cylindrical glutinous rice cakes to balance the richness.

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4. Tips for Making Braised Roast Pork with Pickled Mustard Greens

• If you prefer spicier flavor, you can replace chili peppers with bird's eye chili or add ground black pepper
• Choose golden pickled mustard greens with natural sourness, crispiness, and aroma
• Avoid selecting green, bitter, or astringent pickled mustard greens. Green pickled mustard greens may contain nitrosamines, which can cause cancer
• Wash the pickled mustard greens thoroughly multiple times, squeeze out excess water to reduce saltiness and sourness
• Avoid overconsumption of pickled mustard greens, especially for individuals with a history of cardiovascular diseases or high blood pressure
• Take an appropriate amount of pickled mustard greens for each meal, leftover pickles should not be put back in the jar as it may spoil the remaining pickles. Use clean chopsticks when taking pickles out of the jar.
• You can use pickled mustard stems, pickled mustard cabbage, or pickled turnips, all of which are delicious
• Using fresh coconut water will enhance the flavor of the dish, preventing it from being sour or harsh. If you don't have coconut water, you can replace it with filtered water.

Above is the foolproof recipe for making braised roast pork with pickled mustard greens. Be sure to save this recipe and other delicious pork dishes from Mytour Blog in your notebook.

See also:

• How to cook deliciously tender coconut meat
• Quick and simple way to stew pork until it's soft and flavorful