Yunnan Er Kuai with Crispy Pork
Chewy rice cakes topped with crispy fried pork, pickled vegetables, and a savory-spicy soy glaze. A Yunnan street-food classic that's surprisingly doable at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb (about 8 pieces, or use pre-cut frozen) er kuai (glutinous rice cakes)
- ½ lb ground pork
- 3 tbsp soy sauce
- 2 tbsp black vinegar or rice vinegar
- 1 tbsp sriracha or chili paste
- ½ cup, chopped pickled mustard greens (or pickled vegetables)
- 3 cloves garlic, minced
- ½ cup green onion (scallion), sliced
- 2 tbsp neutral oil
Instructions
- 1
Cut er kuai into 1/4-inch-thick slices if using whole cakes.
- 2
Whisk soy sauce, vinegar, chili paste, and 1 tbsp water in a bowl.
- 3
Heat 1 tbsp oil in a 12-inch skillet over medium-high until shimmering.
- 4
Add ground pork and cook, breaking up with a spoon, until no pink remains, ~6 minutes.
- 5
Add garlic and cook until fragrant, 30 seconds.
- 6
Stir in soy-vinegar sauce and pickled greens. Simmer 1 minute.
- 7
Transfer pork mixture to a plate. Add remaining 1 tbsp oil to the skillet.
- 8
Pan-fry er kuai slices 2 minutes per side until light golden and warmed through.
- 9
Divide rice cakes among 4 bowls. Top with pork mixture and green onion.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- wooden spoon
- plate
- 4 serving bowls
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