(Non-Halal) Pork Belly & Preserved Mustard Cabbage Recipe

(Non-Halal) Pork Belly & Preserved Mustard Cabbage Recipe

  • 800g pork belly with skin, thickly sliced
  • 400g salted preserved mustard cabbages
  • 80g garlic cloves, skinned & flatten


  • 1 1/2 tbsp oyster sauce
  • 1 1/2 tbsp “Shao Xing” cooking wine
  • 1 tbsp dark soy sauce
  • sugar to taste
  • 3 tbsp cooking oil


  1. Wash and sliced the meat. Drain the excessive water and marinate it with oyster sauce, cooking wine & dark soy sauce for at least 30 mins.
  2. Rinse to clean the preserved mustard cabbage from salt. Cut the preserved mustard cabbage finely and soak into clean water for 20-30 mins (this depend on the saltiness of the mustard) Remove, squeeze it’s moisture and set a side.
  3. Stir-fry preserved mustard cabbage in hot wok without oil for approx. 5 mins until aromatic and dry.
  4. Heat oil in wok, fry the garlic till it’s fragrant and golden brown. Add in just the meat (set aside the marinate meat sauce) and stir-fry briskly until it’s aromatic. Stir in the preserved mustard cabbage and continue to stir-fry it till it’s a bit dry and fragrant. Pour in the sauce from marinated meat, add sugar to taste and continue to stir-fry for 2-3 mins.
  5. Place the half cooked meat into a small pot. Add water, enough to cover 80%-90% of the meat(too much water will make it tasteless) Bring the meat to boil. Cover and simmer at low heat for 1 hour. Stir constantly to make sure all the meat are evenly cooked.
  6. Serve warm with rice.


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