Braised Sweet Preserved Vegetables with Roasted Pork

Braised Sweet Preserved Vegetables with Roasted Pork

This is my favourite one-dish meal prepared by my chef. It goes well with both porridge and steamed rice.

Ingredients:
1. Sweet Preserved Mustard
2. Roasted Pork
3. Garlic (chopped)
4. Dark Soya Sauce (~ 2 tbsp)
5. Cooking Oil
6. Water (~ 150 ml)

Sweet Preserved Mustard

Main Ingredients

Directions:
1. Soak the mustard in water for ~ 30 min. Wash the mustard and then drain off the water.

Sweet Preserved Mustard (Soaked)

2. Place the mustard in boiling water and then cook for ~ 2 min to remove dirt thoroughly and also the excess saltiness/sweetness in the mustard. Drain off the water. Cut the mustard.

Sweet Preserved Mustard (Boiled)

3. Heat the oil in wok and then put in the chopped garlic. Stir fry until fragrance.

4. Add in the roasted pork and then stir fry for ~ 1 min.

5. Put in the cut mustard and stir fry for ~ 2 min. Add the dark soya sauce and then stir fry for another ~ 1 min.

6. Add the water and cover the wok with a lid.

7. Simmer for around ~ 45 min and then serve with steamed rice or porridge.

Pork Rib Soup with Sea Cucumbers

Sea cucumber is known to lower high blood pressure. Last week, my chef prepared this yummy and nutritious soup with pork ribs, sea cucumbers, fish balls, dried abalone and coriander.

To remove the raw odour of the sea cucumbers, my chef stir fried the sea cucumber [with chopped ginger and Shaoxing wine (or other Chinese cooking wine)] first before adding them into the soup.

You may like to refer to Y3K's interesting post about sea cucumbers.