Yunnan Xuan Wei Huo Tui (宣威火腿)

Xuanwei ham is Yunnan's most celebrated cured meat, produced in the high-altitude Xuanwei region where cold mountain air and pine smoking create a ham rivalling Jinhua or Ibérico in reputation. Traditionally hung for 6 to 12 months, the slices served here are pan-fried to bring out a golden caramelised crust, then paired with bright pickled mustard greens to cut the richness — a classic Yunnan pairing found at every mountain guesthouse.

Serves: 4

Ingredients

• 400g (14 oz) Xuanwei ham (or prosciutto crudo as substitute), sliced 5mm thick
• 200g (7 oz) pickled mustard greens (suancai), rinsed and roughly chopped
• 2 tbsp (30ml) rapeseed oil
• 4 cloves garlic, thinly sliced
• 2 dried red chillies, broken
• 1 tsp (5g) white sugar
• 1 tbsp (15ml) Shaoxing rice wine
• 2 spring onions, cut into 4cm lengths
• 1 tsp sesame oil

Instructions

1. Heat a heavy cast-iron skillet or wok over high heat until smoking. Add the rapeseed oil and lay in the ham slices in a single layer. Fry 2–3 minutes per side until golden brown and fragrant, working in batches. Transfer to a plate.
2. In the same pan over medium-high heat, add the garlic and dried chillies. Stir-fry 30 seconds until fragrant.
3. Add the rinsed mustard greens and stir-fry 3–4 minutes until wilted and beginning to caramelise at the edges. Add the sugar and Shaoxing wine and toss well.
4. Return the ham slices to the pan, layering them over the greens. Cover and cook 2 minutes to meld flavours.
5. Scatter over the spring onions and drizzle with sesame oil. Serve immediately with steamed rice.

Cook's Notes: Rinse the pickled greens thoroughly to control saltiness — taste before adding any extra salt. If using prosciutto, reduce pan-fry time to 1–2 minutes per side as it is thinner. The Maillard crust on the ham is essential; do not crowd the pan.