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

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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!


300 – 350 gm of pork belly
3 – 4 bunch of preserved mustard leaves (mui choy)
10 cloves of garlic
2 slices of ginger
2 tablespoons of soya sauce
2 tablespoon of dark soya sauce (if you want it darker add another tablespoon)
1 cup of water or at least covers the top of the meat


Soak the mustard leaves for at least an hour and rinse it very clean. Don’t over do it as the saltiness will be gone. Chop them and set aside.

Clean the pork belly, blanch the whole strip, slice it to bite size and set aside.

Heat a claypot or a stewpot with a drizzle of oil, fry the garlic and ginger till fragant and add the rest of the ingredients in. Turn up the heat till boiling, then simmer on medium to low heat till meat softens. Note that the mustard leaves (mui choy) are salty, so taste before adding more soya sauce, dark soya sauce will give it a sweet taste. Add more if you want it sweeter.