Soy-simmered Pork and Salted Mustard Greens

Name: Soy-simmered Pork and Salted Mustard Greens
Yield: Makes 6 to 8 servings as a main dish or 10 to 12 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 cups Chinese rice wine (shaoxing) or dry sherry; 2 tablespoons dark soy sauce; 3 cups homemade salted mustard greens, or 2 packages (10 ounces each) purchased salted mustard greens; 3 tablespoons Sweet soy sauce, homemade, or purchased kecap manis (see notes); 2 tablespoons sugar, or to taste; Salt; ⅓ cup minced garlic; ¼ cup vegetable oil; 2 pounds boneless pork butt, trimmed of fat

Preparation info

Makes
6 to 8
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Salted mustard greens, a Hakka staple, cut the richness of pork in this simple, dark, savory-sweet stew. The greens and pork simmer together in a generous measure of rice wine seasoned with garlic and both dark and sweet soy sauce. Serve with mounds of hot rice.

Ingredients

3 cups homemade salted mustard greens, or 2 packages (10 ounces each)

Asia
China
Dinner
Main course

Method

Rinse the mustard greens well and cut into 1½-inch squares. If the pieces are thicker than 1 inch, split in half so the pieces are about ½ inch thick. You should have about