Zha Cai Stir-fried Pork (Preserved Mustard Stem Stir-fried Pork)

Take the preserved mustard stem (Zha Cai). Cut it in half, then slice into thin pieces, and finally julienne.

Place the julienned Zha Cai in a bowl, add clear water, and soak for about 30 minutes to reduce saltiness. Drain well after soaking.

Take the pork belly (or pork shoulder). Separate the fat from the lean meat if desired. Slice the pork into thin strips.

Pound the ginger until juicy. Squeeze the ginger juice onto the pork strips. Add salt and cornstarch. Mix well until the pork becomes sticky. Add 1 tbsp cooking oil and mix again.

Smash and mince the garlic and small red chilies. Mince the remaining ginger. Combine all minced aromatics in a small bowl.

Slice the green bell pepper and red bell pepper into thin strips.

Heat 1 tbsp cooking oil in a wok. Add the marinated pork strips and stir-fry until they turn white and are mostly cooked through. Remove the pork from the wok and set aside.

Remove any excess oil from the wok, leaving about 1 tbsp. Add the minced ginger, garlic, and chilies to the hot wok. Stir-fry until fragrant.

Add the drained Zha Cai to the wok. Stir-fry on high heat for 1-2 minutes to remove excess moisture and enhance flavor.

Add the cooked pork back into the wok with the Zha Cai and aromatics. Add light soy sauce, black vinegar, and dark soy sauce. Stir-fry vigorously to combine and develop a rich, savory aroma.

Sprinkle sugar into the wok. Continue to stir-fry to caramelize slightly and balance the flavors.

Add the sliced green and red bell peppers to the wok. Stir-fry briefly, just until they are slightly tender-crisp.

Transfer the Zha Cai stir-fried pork to a serving plate and serve hot, ideally with rice or porridge.