Yunnan Er Kuai with Pork
Soft, chewy rice cakes topped with crispy pork, soy-vinegar sauce, and fresh herbs. A classic Yunnan street food that's quick and deeply satisfying.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 6 oz pork shoulder or belly, diced into 1/2-inch pieces
- 14 oz fresh er kuai rice cakes (or glutinous rice cakes)
- 3 tbsp soy sauce
- 1.5 tbsp black vinegar (or rice vinegar)
- 3 clove garlic cloves, minced
- ½ cup scallions, chopped
- 1 tsp chili oil or hot sauce
Instructions
- 1
Mix soy sauce, vinegar, and chili oil in a small bowl. Set aside.
- 2
Heat oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Add diced pork and cook, stirring occasionally, until browned and cooked through, ~8 minutes.
- 4
Add minced garlic and cook for 30 seconds until fragrant.
- 5
Add er kuai cakes and toss gently until warmed through and slightly softened, ~3 minutes.
- 6
Pour sauce over the top and toss to coat evenly for 1 minute.
- 7
Divide into bowls and top with chopped scallions. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- small mixing bowl
- spoon or spatula for tossing
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