Chinese•comfort

Braised Pork and Fermented Mustard Green

This Braised Pork and Mustard Green dish is one of the most customary and appetizing hot and sour Chinese home cooking dish.

Ingredients

Quantities are shown as originally provided.

5 tablespoons extra virgin olive oil
3 cloves garlic (peeled and finely minced)
1 kg lean pork spare ribs (skinless and boneless, trimmed and roughly cut into 1.5 inch pieces)
500 g skinless and boneless pork leg (trimmed and roughly cut into 1 inch pieces)
350 g fermented mustard green
15 dried small red chillies
1 ½ cups water
Steamed rice to serve
6 tablespoons gluten free kecap manis
1 teaspoon salt
1 teaspoon ground white pepper
2 tablespoons medium dry sherry

1
Heat up a wok with 5 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the all the pork pieces, dried small red chillies plus the sauce and stir-fry for 10 minutes on medium to high heat.
2
Then add in 1 ½ cup of water, cover with a wok lid and bring to a rolling boil, then turn the heat down to low and let the pork simmer for 1 hour or until pork is soft and tender. Stirring occasionally.
3
Once the pork is soft and tender, add in the fermented mustard green and bring to a boil again. Then simmer for another 10 minutes.
4
Serve with steamed rice.