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Stir-fried Pork Bung with Pickled Mustard Greens
Rate this recipeStir-fried pork bung isn't just a fantastic dish with hot rice – it's also a drinking snack that men absolutely love. The bung is wonderfully crunchy, and cooking it with vegetables makes the dish even more aromatic. To keep the bung white and crisp and the dish tasty and appealing, follow the method below.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Pork bung (end of the large intestine)
1 set
Pickled mustard greens
1 bowl
Tomato
2 piece
Spring onions
1 stalk
Shallot
1 piece
Garlic
1 bulb
Fish sauce
1 tablespoon
Salt, seasoning powder, pepper
1 a little
Sugar
1 teaspoon
Large red chilli
1 piece
Ginger, peeled and cut into thin strips
1 knob
Implementation Steps
01
Prepare the ingredients
• Wash the pork bung. Bring a pot of water to the boil with a little shredded ginger and a pinch of salt, then add the bung and boil for about 5 minutes.
• After 5 minutes, lift it out and plunge it into a bowl of iced water for about 10 minutes so it cools and turns crunchier. Then drain and cut into bite-sized pieces.
• Rinse the pickled mustard greens and cut into bite-sized pieces.
• Wash the tomatoes, remove the tops and cut into wedges.
• Peel and finely chop the shallots and garlic. Wash the spring onions and cut into lengths. Deseed the chilli and slice it.
• Wash the pork bung. Bring a pot of water to the boil with a little shredded ginger and a pinch of salt, then add the bung and boil for about 5 minutes.
• After 5 minutes, lift it out and plunge it into a bowl of iced water for about 10 minutes so it cools and turns crunchier. Then drain and cut into bite-sized pieces.
• Rinse the pickled mustard greens and cut into bite-sized pieces.
• Wash the tomatoes, remove the tops and cut into wedges.
• Peel and finely chop the shallots and garlic. Wash the spring onions and cut into lengths. Deseed the chilli and slice it.
02
Stir-fry the pork bung
• Heat 1 tablespoon of oil in a pan. When it's hot, fry half of the shallots and garlic until fragrant. Add the bung and stir-fry briefly, then season with ½ teaspoon seasoning powder, 1 tablespoon fish sauce, ½ teaspoon MSG, ½ teaspoon salt and ½ teaspoon pepper. Toss for about 1 minute so it absorbs the seasoning, then transfer to a separate plate.
• Heat 1 tablespoon of oil in a pan. When it's hot, fry half of the shallots and garlic until fragrant. Add the bung and stir-fry briefly, then season with ½ teaspoon seasoning powder, 1 tablespoon fish sauce, ½ teaspoon MSG, ½ teaspoon salt and ½ teaspoon pepper. Toss for about 1 minute so it absorbs the seasoning, then transfer to a separate plate.
03
Finish the dish
• Using the same pan, heat another 1 tablespoon of oil. When it's hot, fry the rest of the shallots and garlic until fragrant, then add the tomatoes, pickled greens and chilli and stir-fry quickly. Season with a little seasoning powder and sugar.
• Once the vegetables have taken on the seasoning, return the bung to the pan and stir-fry together. Taste and adjust the seasoning one last time, sprinkle in the spring onions, add pepper if you like, and turn off the heat. The dish is ready.
• Using the same pan, heat another 1 tablespoon of oil. When it's hot, fry the rest of the shallots and garlic until fragrant, then add the tomatoes, pickled greens and chilli and stir-fry quickly. Season with a little seasoning powder and sugar.
• Once the vegetables have taken on the seasoning, return the bung to the pan and stir-fry together. Taste and adjust the seasoning one last time, sprinkle in the spring onions, add pepper if you like, and turn off the heat. The dish is ready.
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