Braised Preserved Mustard with Pork Shoulder 梅菜焖猪颈肉

Ingredients

300gm pork shoulder, sliced
1/2 tsp soy sauce

600gm preserved mustard (I used salted type)
5 cloves garlic, lightly chopped
2 slices ginger

Sauce

1/2 tbsp dark soy sauce
1 tbsp soy sauce
2 tbsp shaoxing wine
30gm rock sugar
600ml water

Method

1) Marinate pork with 1/2 tsp soy sauce for half an hour.

2) Wash away thoroughly the salt on the preserved mustard. Then boil the preserved mustard in a pot for 2 minutes. Leave it in pot to soak for 10 minutes. Wring the excess water from the preserved mustard and cut it up roughly.

3) Heat oil in pan on high. When hot, put in pork and stir-fry for 2 minutes. Then add in garlic and ginger and continue to stir-fry for another 1 minute.

4) Add in green mustard and continue stir-fry for 2 minutes. Add in sauce and let boil.

5) When sauce bubbling, turn heat low and let simmer for 1 hour.

6) Dish out and serve with hot rice ... it's heavenly! This dish taste even better the next day!

Recipe adapted from http://www.noobcook.com/mei-cai-kou-rou/2/