Pork Soup with Pickled Mustard Greens

    30 min

    This Chinese soup has the perfect combination of flavours and textures. Glutinous rice cakes are simmered with pork and pickled mustard greens. Enjoy alongside rice, if desired.

    1 person made this

    Serves: 4 

    • 400g glutinous rice cakes
    • 100g pork, thinly sliced
    • 1 tablespoon cornflour
    • water as needed
    • 1 teaspoon Shaoxing wine
    • 1/2 teaspoon sugar
    • 1/2 teaspoon vinegar
    • salt to taste
    • 1 tablespoon vegetable oil
    • 150g pickled mustard greens, washed and julienned

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut the rice cakes into thin slices. If the cakes are too hard, soak in cold water for a few hours until soft.
    2. Mix the pork with cornflour, a little bit of water, Shaoxing wine, sugar, vinegar and salt in a bowl.
    3. Heat the oil in a wok until hot. Stir-fry the pork for about 2-3 minutes, remove and set aside.
    4. Add the rice cakes and enough water to cover them. Bring to the boil. Stir in the pickled mustard greens and pork.
    5. Cover the wok and cook over low heat for about 8 minutes. Transfer to a bowl and serve.


    Glutinous rice cakes, pickled mustard greens and Shaoxing wine can be purchased in Chinese/Oriental speciality shops or online.

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