By Christopher Tan and Amy Van
There are two things that Hakka cuisine is indisputably famous for: pork dishes and the use of preserved and pickled ingredients. This rich and comforting stew showcases both. Combining both sweet and salty kinds of preserved mustard cabbage (mui choy) yields a more balanced flavour. You can use pork shoulder for a less fatty result, but the depth of flavour will not be quite the same. This dish tastes better the day after cooking.