The first time I made this dish, I was told it didn’t really count because I didn’t pickle my own mustard greens. This past weekend, thanks to my mom over-buying mustard greens at the store (“it was on sale!”), I tried my hand at a more authentic preparation. I liken this dish to a baked potato – you start making it in hopes that when you’re done (5+ hours later) you’ll actually be hungry for it.
- 3 bunches of mustard greens
- 1/2 package of sticky rice cakes (they are shaped like ovals)
- 1/4 pound cut of roast pork
- 1 tsp soy sauce
- Wash and chop mustard greens into Tic-Tac-sized pieces. Place in a bowl and salt liberally. Let sit for 3-4 hours to get full pickling effect.
- Cut pork into small strips, marinate in soy sauce for a few hours.
- Go watch a movie or something.
- Boil a pot of water, drop rice cakes in and cook for 2 minutes. Drain.
- In the meantime, in a hot wok, heat up some cooking oil and stir-fry the pork. Squeeze water from the mustard greens, and add to the wok.
- Add in rice cakes and cook with a bit of oil for another 3-5 minutes.