Serving
(click to enlarge)

Pork with Mustard Greens
China - Hakka
  -   Mei Cai Kou Rou
Serves:
Effort:
Sched:
DoAhead:  
2 main  
***
30 min  
Prep

Simple, quick and tasty, this dish is a specialty of the Hakka people, Han Chinese who migrated to southern China.



12
12
----
1
1
1/3
2
1/2
----
2
2
2
1/4
oz
oz
---
t
t
t
t
T
---
T
T
T
t
Mustard Greens (1)
Pork Meat (2)
-- Marinade
Cornstarch
Water
Sugar
Soy Sauce
Rice Wine (3)
---------
Oil
Black Bean Sauce (4)  
Water
Pepper, black
Prep   -   (20 min)
  1. Rinse GREENS well. Remove tough stems. Bring plenty of water to a boil, stir in Greens for about 2 minutes and refresh immediatly in cold water. Drain and cut greens diagonally into long strips about 1/2 inches wide.
  2. Slice PORK about 1/8 inch thick.
  3. In a bowl, combine Cornstarch and water, then mix together all Marinade items. Massage into Pork and marinate 20 minutes or more, turning now and then.
RUN   -   (8 min)
  1. In a wok or spacious sauté pan heat Oil over moderate heat and fry Bean Sauce stirring for about 1 minute. Stir in Pork and fry stirring for about 2 minutes.
  2. Stir in Greens and Water until well mixed, then cover and simmer slowly for about 5 minutes until Pork is cooked through and Greens are tender.
  3. Season with Pepper and serve hot with plenty of steamed long grain rice.
NOTES:
  1. Mustard Greens:   Sher Li Hon, Small Gai Choy, Tatsoi and the like are preferred. They're a bit milder, more tender and with fleshier stems than Western mustards, but Western greens could be used with a little more cooking. For details see our Cabbage, Mustard and Turnip Greens page.
  2. Pork:   Weight is without bones and all excess fat removed.
  3. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  4. Black Bean Sauce: This is often made up on the fly right in the wok, but it can also be pre-prepared as called for in this recipe. See our Black Bean Sauce page for a recipe.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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