Vinegar-Braised Pork with Pickled Mustard Greens

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A rich and tangy pork stew slowly braised in Chinese black vinegar with sour pickled mustard greens that add a bright acidity and bold flavor. This Chinese-inspired pork recipe, ready in about 85 minutes, pairs pork shoulder, pickled mustard greens, Chinese black vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Ingredients

• 1.5 lbs, cut into 1-inch cubes pork shoulder
• 1 cup, chopped pickled mustard greens
• 1/3 cup Chinese black vinegar
• 2 tbsp soy sauce
• 1-inch piece, thinly sliced ginger
• 4, smashed garlic cloves
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 2 cups water
• 2, sliced for garnish scallions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 1.5 lbs pork shoulder cubes and brown on all sides for about 6-7 minutes, stirring occasionally until the edges develop a caramelized crust.
2. Step 2: Add 1-inch thinly sliced ginger and 4 smashed garlic cloves to the pot, sautéing for 1-2 minutes until fragrant and aromatic.
3. Step 3: Pour in 1/3 cup Chinese black vinegar, 2 tbsp soy sauce, 1 tbsp brown sugar, and 2 cups water. Stir to combine and bring to a simmer.
4. Step 4: Add 1 cup chopped pickled mustard greens to the pot, stirring to distribute evenly. Cover and reduce heat to low, simmering gently for 1 hour until pork is tender and sauce thickens, tasting for balanced sour and savory notes.
5. Step 5: Garnish with sliced scallions and serve hot with steamed rice to soak up the tangy, rich sauce.