Braised Pork with Muichoy

Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

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.