Sauteed Greens and Boiled Thin Sliced Pork with Umeboshi Dressing Recipe


I love eating sauteed greens with dressing. By adding thin sliced boiled pork or shredded chicken breast on top of the sauteed greens, you can create a complete satisfying meal.

This recipe is particularly useful when I have many different kinds of leftover greens in my refrigerator. As I am a member of CSA, it happens often. Here, I used chopped radish greens and spinach, and sliced radishes, but you can use kale, escarole, collard greens, mustard greens, or almost any kind of greens.

You can use balsamic vinaigrette or simple oil and vinegar dressing, but umeboshi dressing gives a little twist of flavor.

Ingredients (for 2 servings)

  • 1/3 lb thinly sliced pork
  • Green vegetables
  • 1 tbsp oil
  • a pinch of salt
  • 2 pickled plums (for dressing)
  • 2 tbsp olive oil (for dressing)
  • 2 tbsp apple cider vinegar (for dressing)


Remove pits from umeboshis, and chop the meat finely on a chopping board. Alternatively, you can use umeboshi paste in a tube.

Put the chopped umeboshi meat in a bowl and add vinegar and oil. I used apple cider vinegar, but experiment using different vinegars to find your favorite flavor.
Boil water in a pot, and start adding thinly sliced pork one by one. You can buy thinly sliced pork at Asian grocery stores, but you can also use thin sliced pork at regular grocery stores, which are little thicker than the ones sold at Asian stores. Do not over cook the pork, but make sure it's done. When the pork is boiled, move the slices to icy cold water to cool down. Drain water from the pork, using a colander. If you buy thin sliced pork from a regular grocery stores, cut it into 1/2" strips after boiling and cooling down.
Cut the greens into roughly 1/2", and slice radishes thinly. Heat a large pan with oil, and saute vegetables. Add a pinch of salt, and mix. Turn off the heat and move the vegetable to a plate. Wipe off extra water from the pork, and place on top of the vegetables. Drizzle well mixed umeboshi dressing on top.


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