Preserved mustard is a type of pickled mustard stem. It is call “teem mui choy” in Chinese.
- 500 g pork belly with skin
- 1-2 tsp dark soy sauce
- Oil for frying
- 25 g old ginger sliced
- 1 tsp garlic chopped
- 150 g sweet preserved mustard (teem mui choy) soaked and diced
- 2 dried chillies sectioned
- 500 ml water
- 4 hard-boiled eggs halved
- For the seasoning:
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp pepper
- 1 tsp chicken stock granules
- 150 ml light soy sauce
- 1 tbsp Shao Hsing rice wine
- 50 g rock sugar or to taste
- To thicken:
- 1 tsp cornflour mixed with 1 tbsp water
- Cook pork belly in boiling water for 10 minutes.
- Remove and pat dry. Rub with dark soy sauce, then deep fry in hot oil, skin side down, until golden. Dish out and drain well.
- Heat a tablespoon of oil and sauté ginger and garlic until fragrant. Add the preserved mustard and stir-fry until aromatic.
- Add seasoning and pour in water. Cover and simmer for 25 to 30 minutes.
- Remove the mustard and its gravy to a steaming dish and place the pork on top. Cover with aluminium foil. Steam over high heat for 1 to 1 1/2 hours until meat is tender.
- Remove the meat and cut into thick slices. Transfer the preserved mustard to a serving plate, and top with the pork; pour the gravy remaining in the steaming dish into a pan.
- Add the cornflour solution to the gravy and bring to boil. Pour the thickened gravy over the pork slices and mustard, and garnish with the egg.