• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

Preserved mustard is a type of pickled mustard stem. It is call “teem mui choy” in Chinese.

Recipe Ingredient

  • 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


  1. Cook pork belly in boiling water for 10 minutes.
  2. 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.
  3. Heat a tablespoon of oil and sauté ginger and garlic until fragrant. Add the preserved mustard and stir-fry until aromatic.
  4. Add seasoning and pour in water. Cover and simmer for 25 to 30 minutes.
  5. 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.
  6. 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.
  7. 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.

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