Hunan Cured Pork with Greens
Smoky cured pork belly sliced thin and stir-fried with garlicky greens in a bold Hunan-style sauce. Ready in 30 minutes with store-bought cured pork.
- Total time
- 30 min
- Servings
- 2
- Calories
- 312
- Protein
- 22g
Ingredients
- 6 oz Cured pork belly (Chinese lap yuk or bacon)
- 8 oz Asian greens (bok choy, gai lan, or mustard greens)
- 4 cloves Garlic cloves, minced
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 2 pieces Dried red chilies, whole
- ½ tsp Sesame oil
Instructions
- 1
Slice cured pork into thin pieces, about 1/8 inch thick.
- 2
Trim greens and cut into 2-inch pieces.
- 3
Mince garlic and set aside with chilies.
- 4
Heat 12-inch skillet over medium-high heat for 1 minute.
- 5
Add pork slices to dry skillet, cook until edges brown.
- 6
Remove pork to a plate with a slotted spoon.
- 7
Pour off all but 1 tablespoon pork fat from skillet.
- 8
Add dried chilies and garlic, stir for 20 seconds.
- 9
Add greens and stir-fry until wilted, about 2 minutes.
- 10
Add soy sauce and rice vinegar, stir to coat greens.
- 11
Return pork to skillet and toss everything together.
- 12
Drizzle sesame oil over top and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- Cutting board
- Sharp knife
- Slotted spoon
- Wooden spoon or wok turner
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