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!

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