The pork in this dish of mui choy kau yoke is cooked till it is so tender it literally melts in the mouth. The salted preserved mustard green adds to its flavour. Make sure you see the word 'salted' on the packet or else you would end up with the 'sweet' mustard green which will make this dish taste very different.
400 gm salted mui choy (preserved salted mustard green)
1 kg pork leg roast
black soy sauce
12 clove garlic, chopped
2 cup water/stock
2 Tbsp soy sauce
1 Tbsp sugar
2 Tbsp shao hsing cooking wine
1. Soak and wash mui choy of all its sand and salt. Squeeze out all the water and cut to ½" length.
2. Boil pork for 10-15 minutes.
3. Remove pork and pat dry (retain the stock for later use). Brush with black soy sauce.
4. Sear pork on all sides with a little oil in a hot pan.
5. Slice pork to ½" thickness.
6. Fry mui choy with no oil until dry.
7. Arrange pork and mui choy with the rest of the ingredients in the pressure cooker. Lock the lid and once pressure have been reached, turn heat to low and cook for 45 minutes.
8. Cornflour may be added to thicken the gravy. Arrange on plate with the pork on top of the mui choy. Serve with rice.
Note : The pressure cooker was used to cook this as I was using a fairly tough cut of pork. If using a more tender cut of pork like pork belly or tenderloin, it would be cooked in a much shorter time.