Shanghainese-Style Sweet and Sour Pork with Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pork belly in a tangy sweet and sour sauce, enhanced with pickled mustard greens for authentic Shanghai depth. This asian-inspired one pot ready in about 50 minutes pairs Pork belly, Pickled mustard greens, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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.

★ 4.0 (12 ratings) Prep: 30 min Cook: 20 min Serves 2 Asian cuisine 720 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut pork belly into 1-inch cubes. Whisk together 1 egg, 2 tbsp flour, and 1 tbsp cornstarch for coating. Dredge pork cubes in batter, shaking off excess.
  2. Step 2: Heat 150 ml vegetable oil in a deep skillet to 350°F (175°C). Fry pork cubes in batches for 4 minutes until golden brown and crispy, then drain on paper towels.
  3. Step 3: Finely chop pickled mustard greens and bell peppers. Julienne carrots into thin matchsticks.
  4. Step 4: In a saucepan, combine 4 tbsp white vinegar, 3 tbsp sugar, and 2 tbsp tomato paste. Simmer over medium heat for 5 minutes until sugar dissolves and sauce thickens slightly.
  5. Step 5: Add carrots, bell peppers, and pickled mustard greens to the sauce. Cook for 3 minutes until vegetables are tender-crisp.
  6. Step 6: Return fried pork to the saucepan and toss to coat evenly. Cook for 2 minutes until heated through. Serve immediately with steamed rice.

Frequently asked questions

How long does Shanghainese-Style Sweet and Sour Pork with Pickled Vegetables take to make?

Total time is about 50 minutes (30 min prep + 20 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 Shanghainese-Style Sweet and Sour Pork with Pickled Vegetables?

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 Shanghainese-Style Sweet and Sour Pork with Pickled Vegetables?

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 Shanghainese-Style Sweet and Sour Pork with Pickled Vegetables 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 Shanghainese-Style Sweet and Sour Pork with Pickled Vegetables?

Asian one pot 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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