Posts Tagged ‘Mustard Greens’
As mentioned in my previous Chinese Roasted Pork Belly with Crackling post I anticipated left-overs for another (one of my experimental) dish. While enjoying the roasted pork belly out of the oven with hot steamy rice my mind was already brainstorming another dish. That evening I also made Sichuan popular Fish Soup with Pickled Mustard Greens (which I will share in the future once I get the perfect balance) so as I looked to dishes on table it crossed my mind. How about joining some of the ingredients from the two dishes? I finally locate the Sichuan peppercorns at my local Asian supermarket. I am so addicted to that spicy, numbing, tingling taste right now and so very eager to put it to the test in my Cha Jruk Spey Sach Jrook Kwai ឆារជ្រក់ស្ពៃសាច់ជ្រូកខ្វៃ (Stir-Fried Pickled Mustard Greens with Roasted Pork). 😛
Since the pickled mustard greens and roasted pork belly are loaded with flavors already it was important to try to balance them out and join them by not having to add additional salt. Spicy was the flavor that I used to bring these two together. I was pleased with the outcome. I believe my use of the Sichuan peppercorn was spot on in this stir-fried dish.
2-3 cups sliced pickled mustard greens
sliced Chinese crackling roasted pork belly
½ tablespoon Sichuan peppercorn, crushed
2 cloves garlic, minced
2 teaspoons sugar
1 teaspoon full roasted chili
julienne red jalapeños for garnish
In a hot pan reheat the sliced pork belly by laying them down evenly. This will not only reheat the meat but add a little crunch and make it crispy again. Flip it once then remove and set aside. Use the fat that was left behind and add minced garlic, roasted chili and Sichuan peppercorn. Fry until fragrant. You might want to turn on the fan at this point. You will be able to tell when your nose starts to tickle and you feel like sneezing.
Add pickled mustard greens and stir to coat with the rest of the other ingredients. Cook another 2 minute before adding back the roasted pork belly. Sprinkle 2 teaspoons of sugar and then stir again to combine.
To serve, dish it out and garnish with some julienne red jalapeños. Serve with steamed rice.