Sugar-Pickled Mustard “Mui Choy” Pork

by Linda Tay Esposito Flavor Explosions, San Francisco

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).