Stir-Fried Zha Tsai and Pork Belly (榨菜肉絲/Chinese Pickled Vegetable)

by tina

Zha tsai is a type of chinese pickled vegetable that has a combination of a spicy, sour, and salty taste, and has a crunchy texture. My auntie had made this tasty dish while I was in Asia, so I had her teach me the works. =) which turned out to be pretty simple.


  • 1 whole head of zha tsai
  • ~2/3 lbs of thin sliced pork belly
  • 1-2 stalk green onion
  • 2-3 thai chilis
  • 1/2 tablespoon vegetable oil
  • 1/3 cup water
  • salt to taste

*I brought the zha tsai back from Asia, but I believe you could buy them at the chinese market and they even have the ones that are already sliced.


Chop the zha tsai into thin slices. Cut the pork belly into thin pieces. Chop the green onions. Remove the seeds from the thai chilis and chop into small pieces.

Wash and soak the chopped zha tsai in cold water for ~5 mins to soak some of the salts away. Then drain the water.

Place the pan on stove and turn the temperature to high. Once the pan is hot, place the oil in. When the oil is hot, place the green onions in. Stir a couple times and then add the chilis. Stir and dash some salt in.

Place the pork belly in the pan. Stir and cook for 2 mins or when you see no more pink in the pork belly. (You could add more salt at this point if you like)

Add the zha tsai in. Stir for another minute and add the water in.

Continue to stir and cook until the water is soaked up (could take up to 5 more mins). And then it’s ready!

2 Comments to “Stir-Fried Zha Tsai and Pork Belly (榨菜肉絲/Chinese Pickled Vegetable)”

  1. Thanks for this recipe! My grandmother just visited from Taiwan and made this for me, brought me back to my childhood!

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