Chinese Pork & Hamchoy

Pork and Hamchoy , (pickled mustard greens) is a savoury and tangy dish seasoned with the perfect blend of Chinese seasonings and tastes absolutely delicious over white rice. The tangy flavor of the hamchoy balances out with the flavor of the meat making it as flavorful as it is.

My recipe is the traditional  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 belly , but other options are pork shoulder or pork leg. Make sure to leave the fat intact as it makes the dish more flavorful. The hamchoy is sold at Chinese groceries in a vaccum sealed package labeled pickled mustard.

Ingredients

• Pork Belly – substitutes may be pork shoulder or pork leg.
• Garlic – minced
• Ginger – grated
• Dried Orange Rind – a small piece for flavor
• Garlic Salt
• Seasoned Salt
• Dark or Mushroom Soy Sauce – a real authentic Chinese brand
• Hoisin Sauce
• Oyster Sauce
• Bean Sauce
• Sugar
• Hamchoy – (pickled mustard greens)
• Oil

Preparation Steps

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1. 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.
2. Marinade at least 1 hour before cooking in a sealed mixing bowl.
3. 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.
4. When ready to cook, my preferred method of cooking the pork, which is also faster and easier is  in a pressure cooker for about 20 minutes or until mostly soft and then transferred to a regular pot to finish cooking with the hamchoy.
5. However, if not using a pressure cooker, using a deep pot on high heat, place the oil and then the pork once the oil is hot and cook down until soft adding small amounts of water at a time throughout cooking (maybe 1 cup at a time), this may take 1 hour or more.
6. 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.

Print

Chinese Pork and Hamchoy

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 Servings

Author Dianne

Ingredients

Pork

• 4 Lbs. Pork Stew
• 6 Cloves Garlic minced
• 1 tsp. Ginger minced
• Small Piece Dried Orange Rind or zest
• 2 tsp. Garlic Salt
• 2 tsp. Seasoned Salt
• 2 tsp. Sugar
• 3 Tbsp. Dark or Mushroom Soy Sauce
• 2 Tbsp. Hoisin Sauce
• 1/4 cup Oyster Sauce
• 2 tsp. Bean Sauce
• 3 Tbsp. Oil

Hamchoy

• 2 cloves Garlic minced
• 2 tsp Sugar
• 1 Pack Hamchoy (Pickled mustard)
• 1 Tbsp. Oil

Instructions

1. Cut pork in medium-small pieces, season with all ingredients except the oil. Marinade 1 - 2 hours.

2. **If using pressure cooker,Heat pot on high heat, add pork when hot and stir to brown for about 2 minutes.

   Add about 1 cup of water or a little more and cover to pressure. Cook 20 minutes after hissing starts. Check if mostly soft then remove to a regular pot and continue cooking, adding hamchoy after sauteed and cook about 15 more minutes or until soft.

3. ** Regular pot - Heat a deep pot on high heat. Add oil and wait until hot. Add pork and stir simmering a few minutes. Add about 1 cup of water, stir and cover pot.

4. Continue adding small amounts of water at a time throughout cooking as needed. Check every 5 minutes and stir.

5. Cook for about 1 - 1 1/2 hours or until pork is soft.

6. While pork is cooking, wash off a pack of Hamchoy under running water, cut in small pieces. Heat a small skillet with 1 tsp. Of oil and sautéed Hamchoy with 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.