Minced Pork with Garlic and Mustard Greens Recipe

November 14, 2013
Minced Pork with Garlic and Mustard Greens Recipe | Fake Food Free

I was at the farmers market last Saturday browsing the leafy greens when I heard the vendor answer a shopper’s question with, “They’re mustard greens.”

I immediately thought back to the first time I had mustard greens, which wasn’t all that long ago. I was out to dinner with a good friend at a new favorite spot for Chinese food back in Kentucky. She ordered the pork and mustard greens.

I was pleasantly surprised by their bitter spiciness and I’ve wanted to recreate that dish ever since. After overhearing that conversation at the market, I knew that I should finally go for it.

Minced Pork with Garlic and Mustard Greens Recipe | Fake Food Free

This is a super simple dish that is full of flavor. You can pair it with rice or use a different meat or tofu, but I think pastured pork with the spicy greens by itself is the way to go. The only problem is that I didn’t make nearly enough. Next time I will double it so there are plenty of leftovers!

Minced Pork with Garlic and Mustard Greens

Makes: 2 to 3 servings


½ tbsp. olive oil
5 cloves garlic, minced
¼ cup chopped onion
½ lb. ground pastured pork
4 to 5 cups sliced mustard greens (about 1 large bunch)
1 tsp. grated fresh ginger
2 tsp. soy sauce
1 tsp. rice vinegar
1 tsp. dark sesame oil
¼ tsp. crushed red pepper


Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion and cook for 1 minute.

Add the pork and cook for 5 to 7 minutes breaking it up with a spatula, until it is browned and cooked through. Drain any excess grease if necessary.

Add the mustard greens and cook for 1 to 2 minutes until they begin to wilt. Add the ginger and cook 1 more minute.

Stir in the soy sauce, rice vinegar, sesame oil and crushed red pepper. Serve warm.


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  • emily (a nutritionist eats) November 14, 2013 at 2:31 pm

    This just looks delicious. As simple as that.

  • Joanne November 16, 2013 at 6:51 am

    I definitely don’t do enough (i.e. nearly anything) with mustard greens. FOR SHAME. Love that you recreated this dish from memory!

  • Kiran @ KiranTarun.com November 16, 2013 at 5:49 pm

    Delicious stir fry! Mustard greens are slightly bitter but so delish 🙂

  • Books and Manuals November 18, 2013 at 8:31 pm

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often..

    rachelle madrigal

  • Lori November 19, 2013 at 4:27 pm

    Emily – Thanks so much.

    Joanne – I need to get more creative with them, too. It’s probably not the traditional way of preparing them, but it is pretty darn close in flavor. 🙂

    Kiran – Thanks! They add such a unique flavor to a dish.

  • lisa is cooking November 21, 2013 at 9:18 am

    What a great way to use mustard greens! I’d definitely want plenty of leftovers too.

  • Sonia ~ Nasi Lemak Lover December 3, 2013 at 12:08 am

    I seldom stir fry mustard green with pork, usually either stir fry with shrimps or just plain.. Next time I should try this way..

  • Anonymous May 20, 2014 at 6:34 am

    Found your recipe online as I looked for things to do with my CSA produce, and this one is a huge winner! It’s easily adaptable to what you have on-hand- I didn’t have rice vinegar or sesame oil, and I used a few scallions instead of onions, plus I added a squirt of lime juice at the end. Will definitely make again!

  • Lori May 20, 2014 at 8:49 pm

    Thank you so much for taking the time to comment. I appreciate the feedback and I’m so glad you liked it!