Sautéed Pork Belly with Preserved Mustard Greens and Dried Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp pork belly meets tangy preserved greens in a fiery, aromatic stir-fry that balances heat with umami depth. This asian-inspired quick meals ready in about 27 minutes pairs pork belly, preserved mustard greens, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (11 ratings) Prep: 15 min Cook: 12 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim excess fat from pork belly and cut into 1/2-inch cubes. Pat dry with paper towels. Heat a nonstick skillet over medium-high until shimmering, then add pork belly and sear for 5 minutes until edges brown and crisp.
  2. Step 2: Add dried red chilies and minced garlic to the skillet, stirring for 30 seconds until fragrant but not burned. Pour in shaoxing wine and soy sauce, scraping up any browned bits.
  3. Step 3: Stir in preserved mustard greens and sugar, cooking for 2 minutes until greens soften and flavors meld. Drizzle with sesame oil and serve immediately while pork belly remains crisp.

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Frequently asked questions

How long does Sautéed Pork Belly with Preserved Mustard Greens and Dried Chilies take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Pork Belly with Preserved Mustard Greens and Dried Chilies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly from drying out.

Can I substitute ingredients in Sautéed Pork Belly with Preserved Mustard Greens and Dried Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Pork Belly with Preserved Mustard Greens and Dried Chilies for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Pork Belly with Preserved Mustard Greens and Dried Chilies?

Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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