Ingredients

The following ingredients have 6 Servings
  • 1 packet sweet/salty mustard ((13 oz/375g))
  • 1 packet salty mustard ((7oz/200g))
  • 2 tbsp sesame oil
  • 2 cloves garlic ((minced))
  • 1 lb pork belly (or boneless pork ribs, cut into 1 inch cubes (450g))
  • ¼ tsp ground pepper
  • 2 tbsp dark soy sauce
  • 2 cups water ((480ml))
  • 1 tbsp sugar

Instruction

  • Rinse and soak both kinds of preserved mustard for about an hour. When softened, thoroughly rinse mustard under running water to get rid of grit. Drain and cut into ¼ inch strips cross-wise.
  • In a large pot heat sesame oil. Sauté garlic until softened, about 10 seconds. Add pork and pepper. Allow the meat to brown. This should take 4 to 5 minutes.
  • Add sliced preserved mustard followed by dark soy sauce. Stir to get ingredients well mixed.
  • Pour in water. Bring it to a boil.
  • Add sugar, reduce heat and allow it to simmer on low for about 2 hours.
  • You may need to add another ½ cup (120ml) water if it appears to dry up during cooking.
  • When done, turn off heat. Serve with steamed rice or congee.