This is a very typical Hakka dish.  The “Hakka” people (translated as “guest people”) are migrants from the countrysides of Guangdong and several central Chinese provinces and settled in a small area near the east river in Guangdong.  The Hakka cuisine incorporates a lot of pickled and fermented produce (given refrigeration and fresh produce a luxury when you are movig from place to place).

My mom is visiting from Malaysia and she is sharing her recipe.  Over the course of dinner last night, I found out how much “Hakka” heritage I have.  My maternal grandfather is Hakka from “Kah Hing Zhou” group, and my paternal grandfather, who was adopted into a “Hokkien” aka Fujianese family, was originally also from a Hakka family, too.

Chef’s tip: There are two kinds of pickled mustard.  One is sugar-pickled, the other is salt-pickled.  This recipe calls for the sugar-pickled mustard, which is lighter in color.  Of course, you can only find these in Asian grocery stores.

4 bunches sugar-pickled mui choy (pickled mustard), about 1 lb
1 lb pork belly
3 cloves garlic
2 Tablespoons canola oil
1 teaspoon dark soy sauce
2 cups water

1. Soak and rinse pickled mustard under several changes of cold water until no more sandy.
2. Drain and squeeze dry.  Chop into 1/2 inch pieces
3. Cut pork into  thick slices about 1/2 inch thick
4. Smash whole clove garlic lightly, with skin on, leaving garlic somewhat whole
5. Heat oil in a heavy saute pan, add garlic and pork and saute for 3 minutes until fragrant, then add chopped mustard.  Stir together, cook for 5 minutes.  Add dark soy sauce.
6. Add water, cover, bring to boil, then simmer under low heat for 30 minutes. (or if you use a crock pot, simmer for 2 hours).

Tags: Chinese, Malaysian, Pork