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Stir Fry Roasted Pork Belly with Pickled Mustard Green

Stir Fry Roasted Pork Belly with Pickled Mustard Green

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    20 mins

Vinegar Meat Dinner Chinese Food Pork Vegetable Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • Pickled mustard green 150g
  • Roasted pork belly 500g
  • Shredded ginger 20g
  • Shredded carrot 20g
  • Celery 20g, chopped
  • Chili 1 piece, shredded

Seasoning

  • Lee Kum Kee Seasoned Red Vinegar 2tbsp
  • Sugar 1.5tbsp
  • Water 100ml
  • Lee Kum Kee Premium Oyster Sauce 1tsp
  • Corn starch 1tsp

Made with
Lee Kum Kee products

Seasoned Red Vinegar 207ml

Basic Cooking Sauce, Vinegar

Seasoned Red Vinegar
Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce

How to make it

  1. Soak the pickled green mustard in water to remove the saltiness. 

  2. Over medium high heat, pan fry the pork belly until golden. Set aside.

  3. Fry the ginger, chili and carrot until fragrant. Add in mustard green and pork belly. 
  4. Add seasoning and cook until sauce thickens. Add in celery, mix well and serve. 

  5. Tips:

    Soak the pickled mustard green in water overnight for a lighter taste. Adding chili will create a more complex flavour profile.

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