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Pork and Hamchoy

Pork and Hamchoy


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Pork and Hamchoy is another Chinese-Jamaican dish that my Dad and Step-Mom taught us to cook. The preferred part of the pork to use in this is pork shoulder, pork leg or pork belly. Make sure to leave the fat intact as it makes the dish more flavorful.


Pork and Hamchoy is cooked similar to Pork and Muknee or Pork and Bean Stew as you will see in my other posts. The Hamchoy is actually labeled as pickled mustard greens which would be found in a Chinese grocery store.


The pork is cut in medium-small pieces and seasoned with fresh garlic, ginger, a small piece of dried orange peel or orange zest and several Chinese seasonings.


Marinade at least 1 hour before cooking in a sealed mixing bowl. Hamchoy is washed and cut in small pieces then sautéed with minced garlic and sugar in a little oil in a small non-stick skillet before being added to the pork, which can first be cooked in a pressure cooker for about 20 minutes and then transferred to a regular pot to finish cooking.


I then add the hamchoy to the pork in the last part of cooking. The hamchoy gives the pork a nice tangy and slightly sweetish flavor which is delicious.





Pork and Hamchoy

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 Servings
Author Dianne


  • 2 1/2 Lbs. Pork Stew
  • 4 Cloves Garlic minced + 1 clove for Hamchoy
  • 1/2 tsp. Ginger minced
  • Small Piece Dried Orange Rind or zest
  • 1 tsp. Garlic Salt
  • 1 tsp. Seasoned Salt
  • 1 Tbsp. Dark or Mushroom Soy Sauce
  • 1 tsp. Hoisin Sauce
  • 1 Tbsp. Oyster Sauce
  • 1 tsp. Bean Sauce
  • 1/4 Cube Bean Curd *optional
  • 2 tsp. Sugar divided
  • 1/2 Pack Hamchoy (Pickled mustard)
  • 1 Tbsp. Oil


  1. Cut pork in medium-small pieces, season with all ingredients (only 1 tsp. Of the sugar and 4 cloves of minced garlic), except Hamchoy and oil. Marinade 1 - 2 hours.
  2. Heat a deep pot on medium-high heat. Add oil and wait until hot. Add pork and stir simmering a few minutes. Add about 1/2 cup of water, stir and cover pot.
  3. Continue adding small amounts of water at a time throughout cooking as needed. Check every 5 minutes and stir.
  4. Cook for about 1 1/2 hours or until pork is soft.
  5. **If using pressure cooker, pressure pork 15-20 minutes after hissing starts. Remove to a regular pot and continue cooking adding hamchoy after sauteed and cook about 15 more minutes or until soft.

  6. While pork is cooking, wash off half a pack of Hamchoy under running water, cut in small pieces. Heat a small skillet with 1 tsp. Of oil and sautéed Hamchoy with 1 clove of minced garlic and 1 tsp. Of sugar for 3 minutes. Add to pork in last 15 minutes of cooking .

Recipe Notes

serving suggestions- white rice.

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Richard Chen
Richard Chen
2 years ago

5 stars
This is the real thing!
I splashed a little overproof white rum in mine too for the full Jamaica/Chinese experience!

3 years ago

5 stars
yesss thank u
i could never remember how my uncle and dad made this im so glad i found this

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