Pork Belly with Pickled Mustard Greens (酸菜卤肉饭) by: Judy 0 Comments Jump to Recipe Posted:1/28/2023Updated:1/27/2023 This Chinese braised Pork Belly with Pickled Mustard Greens (酸菜卤肉饭) is savory, tangy, and perfect over rice.This is the time of year to make it, so grab a package of sour pickled mustard greens, some pork belly, and warm up your kitchen with this recipe! I remember having it while living in Beijing, at a Chinese fast food chain called 真功夫 (Zhēn Gōngfū), which served it during the winter months.This dish has been on my mind ever since, so suffice it to say, creating a recipe for it has been on my to-do list for almost 10 years.

A Treasured Combination Rich meats and pickled vegetables are a common combination across many cuisines around the world.Think hot dogs and sauerkraut, pâté and charcuterie with cornichons or pickled onion, or kimchi and Korean BBQ.The tang of the pickled vegetables wakes up your taste buds and cuts through the heaviness of the meat, making for a balanced, satisfying dish.

I think the taste is incredibly savory—dare I say refreshing—and addictive.Here are some good examples of this combination across recipes from various regional cuisines on our site: Hunanese: Pickled Long Beans with Ground PorkCantonese/Hakka: Chicken with Pickled MustardShanghainese: Noodle Soup with Pork and Pickled GreensDongbei (Northeast China): Sour Cabbage Pork Belly StewTaiwanese: Bee

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