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Mustard Green Pork Rice

  • Serves 6-8
  • Average

It is my all-time favourite comfort food.


How old were you when you started cooking? I was about 15 when I baked my first cake from premixes.

Personal wish related to cooking: I wish to be able to bake and cook more often for my family and loved ones. It brings great joy to me to see them enjoy what I have

Cynthia Lim , The chef who cooks with love


  • 2 cups uncooked rice

    2 bunch mustard greens, washed and cut into bite-size

    8 cloves garlic, minced

    ¼ pc ginger, thinly sliced

    30g dried shrimps, soaked in hot water to soften and drained

    1 slab pork belly, marinated with 2 tsp light soya sauce and 1 tsp sesame oil, sliced into bite-size

    30g dried mushrooms, soak in hot water to soften, drained and sliced

    2 tbs soya sauce

    1 tbs oil

  • Optional (To drizzle on top of cooked rice)

    1 tbs soya sauce

    2 tbs sesame oil


    1. Wash the rice twice and drain well.
    2. Heat up wok. Add sesame oil.
    3. Saute ginger till fragrant.
    4. Add garlic and saute.
    5. Add dried shrimps and saute.
    6. Add mushrooms and saute till fragrant.
    7. Add pork belly and stir-fry till pork belly is half cooked.
    8. Add in rice.
    9. Add in soya sauce and stir well.
    10. Add in mustard greens. Stir well.
    11. Scoop mixture into rice cooker and cover with sufficient water.
    12. Cook as per instructions on rice cooker.
    13. Ready and serve.