Stewed pork with preserved mustard leaves-Mui choy kau yuk 梅菜扣肉)

with 2 Comments

This is one of my favourite Hakka dish. I cooked enough to keep for at least 2 to 3 days as it goes well with rice or porridge. The original recipe seems a little complicated, thus have come out with this simple and easy method and yet still taste the same.  I hope you all will enjoy it as much as I do!

Jaqueline L.

Move to HK 3 years ago and become a full-time homemaker. Am a person who live to eat! Thus my passion to cook for my friends and family. Every meal is an adventure for me as it’s like a science experience – you may not know what your end result will be like until the finish. But the best moment when all is done and you see the smile on everyone’s face and the thumbs up for what I have accomplished.

2 Responses

  1. Stephanie
    | Reply

    Just made this and it tastes absolutely delicious! Simple recipe compared to others yet great outcome!

    • Chris
      | Reply

      Thanks Stephanie, glad to hear that!

Leave a Reply

one × 3 =