Sauteed Taishan With Broccoli Pork Jowl Meat Recipe

Prepare pork jowl

Slice pork jowl thinly (if not pre-sliced). Pat dry with paper towels. In a bowl combine pork with 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp white pepper and 1/4 tsp salt. Toss to coat and let marinate 15 minutes while preparing other ingredients.

Prepare Taishan

If Taishan (preserved mustard greens) is very salty or briny, rinse briefly under cold water and squeeze out excess moisture. Roughly chop into 1/2–1 inch pieces. Taste a small piece to check saltiness and adjust later if needed.

Prepare broccoli

Cut broccoli into bite-size florets. Blanch in boiling salted water for 1 minute until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain well and set aside.

Heat a large wok or heavy skillet over high heat until hot. Add 2 tbs neutral oil and swirl to coat. When oil is shimmering, add the marinated pork jowl in a single layer. Sear without stirring for 30–45 seconds to get some browning, then stir-fry for another 1–2 minutes until the pork is mostly cooked through and edges are slightly crisp. Remove pork to a plate and reserve any rendered fat in the pan.

If pan is dry, add a little more oil (about 1 tsp). Reduce heat to medium-high, add minced garlic, julienned ginger and sliced scallions (reserve some scallion greens for garnish). Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic. Add optional sliced red chili if using and stir once.

Add chopped Taishan to the wok and stir-fry with aromatics for 1–2 minutes to heat through and marry flavors. Return the seared pork jowl to the wok and toss with the Taishan.

Stir together 1/2 cup chicken or vegetable stock, 1 tbs oyster sauce, 1 tsp light soy sauce and 1 tsp cornstarch to make a sauce slurry. Pour the sauce into the wok and stir quickly to coat ingredients. Bring to a gentle simmer; the sauce will thicken within 30–60 seconds.

Add the blanched broccoli and toss gently to combine, coating florets with the sauce. Stir-fry for another 30–60 seconds until broccoli is heated through and coated. Drizzle 1/2 tsp sesame oil, taste and adjust seasoning — add up to 1/4 tsp salt or a splash more soy if needed.

Transfer the sautéed Taishan with broccoli and pork jowl to a serving platter. Garnish with reserved scallion greens and an extra pinch of white pepper if desired. Serve immediately with steamed rice.