Mustard Green Pork Rice
While this dish doesn’t look like anything fancy, I would go as far to say that this is now one of my top 10 favorite recipes on this site. It is seriously that good, with many complex flavors and textures in this simple dish. It is even better the next day. Mustard green pork rice has it’s influences from Chinese and Malaysian cuisine. Pork is sautéed with dried shrimp, black fungus, garlic, and ginger. Uncooked rice and mustard greens are stirred in. At this point, the rice is traditionally transferred to a rice cooker, then cooked according to the manufacturer’s directions. I used an Instant Pot since I’m able to sauté and pressure cook the rice all in the same pot, limiting dishes, which is my ultimate goal when cooking. It also takes a fraction of the time to cook.
Equipment
- instant pot or rice cooker
Ingredients
- 1 tbsp vegetable oil
- 1 head garlic minced
- 1 tbsp ginger minced
- 1/4 cup dried shrimp soaked in warm water
- 1/4 cup dried black mushrooms soaked in warm water; drained and chopped
- 1 1/2 lbs pork belly or pork sirloin cut into cubes
- 2 1/2 cups jasmine rice uncooked
- 3 tbsp soy sauce
- 2 bunches mustard greens washed; chopped into 1” strips
- 2 1/2 cups water
- 1 tbsp sesame oil
Instructions
- Using the sauté function on high on your Instant Pot, heat up the cooking oil. Sauté the garlic and ginger for 2 minutes.
- Add in the dried shrimp. Sauté for 1 minute.
- Add in the black mushrooms. Sauté for 1 minute.
- Add in the pork. Sauté until it is cooked 50% through; about 4 minutes.
- Stir in the rice. Sauté for 2 minutes. Pour in the soy sauce. Give it a stir.
- Add in the mustard greens. Stir them in with the rice. Pour in the water. Set your Instant Pot setting to pressure cooker on high for 4 minutes. Put on the cover and press start.
- Once finished, release the pressure. Give the pork rice a stir. Drizzle with sesame oil.
