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Chinese Pork and Hamchoy
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
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.