Polly is such a sweet friend that she came over to my house to teach me to make a home style pork dish called Salted Mustard with Pork Belly (Mui Choy Khow Yok). I used to have this dish at home when my late mom was doing all the cooking. Regretfully, I have never learn it from her.
Polly, thank you so much for showing me how to make it. Ben will surely loves this dish.
There are only a few ingredients to make this dish. The amount in this recipe is good for 2 large servings. You may halve the recipe to suit your family.
- 3 lbs pork belly cut into chunks
- 1 package of salted mustard, about 1 lb
- 5 cloves of garlic, pressed and remove skin.
- 4 tablespoons dark soy
- 3 tablespoons cooking liquor
- 2 tablespoons brown sugar
- 1 to 1.5 cups water
Marinate the pork with dark soy, cooking liquor, sugar and garlic. Soak the salted mustard in water and rinse a few times to remove any grits in them. Squeeze dry the salted mustard and chopped into small pieces.
Heat a large wok and add in the marinated pork and 1 cup of water. Cook the pork for about 10 minutes until the outer layer of the pork is cooked. Remove the pork from the wok and arrange in a steaming dish. Add the chopped salted mustard into the remaining cooking liquid in the wok. Add more water if needed. Bring back to a boil and switch off the stove. Ladle the salted mustard on the pork. Steam the dish for 1 to 1 1/4 hours until the pork is soften. Test the doneness by poking the pork with a chopstick. If the chopstick goes in easily, then it’s ready. Serve over steam rice or noodles. Yum, yum.