Braised Pork and Fermented Mustard Green is a Chinese home cooking dish. One of the many Chinese soy sauce braised dish (also called red-braises). Likewise, it is not only one of the most customary Chinese cuisines, but also the most celebrated. My gluten free Braised Pork and Fermented Mustard Green is a gradual stew of pork spare ribs and leg pieces. Braised in an aromatic sauce made with with soy sauce and gluten free kecap manis. Plus medium dry sherry, dry small red chillies and homemade fermented mustard Green. This braised pork and fermented mustard green recipe is not only gluten free. But also low carb, dairy free, egg free, corn free and nut free.
You may like my other gluten free braised pork recipes:
Origin of Braised Pork and Fermented Mustard Green
In my family, like most Malaysian Chinese households. Likewise, this Braised Pork and Fermented Mustard Green is also one of our Chinese home cooking dish. Normally cooked with leftovers like roasted pork and roasted duck. Leftover meats from special occasions like Chinese New Year, weddings and milestone birthdays. They cook these leftover meat together with pickled/salted mustard green (hum choy) and dried small red chillis. Resulting in a very appetizing hot and sour dish. Another popular Chinese variation includes using pork belly for soy sauce braises. Moreover, they often consume fermented or pickled mustard greens as a condiment or side dish. They also use fermented or pickled mustard greens in soups, stews, stir-fries, and added to rice or noodles.
About Fermented Mustard Greens
Frequently, they use both fermented and pickled mustard greens in many Asian and Chinese cuisines. Likewise, they also call them “hum choy” in Cantonese and “suan cai” in Mandarin. They make the homemade varieties of mustard greens by fermenting in salt water. Giving a sour taste from the lactic acid. Besides, homemade mustard greens have more health benefits due to the presence of natural probiotics from the fermentation process.
Whereas, they normally pickle the mustard greens for commercially available salted or pickled mustard green. Preserved in vinegar and salt brine, cooked in high heat and pressure. Resulting in a sweeter taste but has no probiotics benefits required for a healthy gut. I love to make my own home made fermented and pickled vegetables. Remember to check out my recipe on how to make fermented mustard green.
Braised Pork and Fermented Mustard Green
Ingredients
- 5 tablespoons extra virgin olive oil
- 3 cloves garlic peeled and finely minced
- 1 kg lean pork spare ribs skinless and boneless, trimmed and roughly cut into 1.5 inch pieces
- 500 g skinless and boneless pork leg trimmed and roughly cut into 1 inch pieces
- 350 g fermented mustard green or pickled mustard green (hum choy), cut into 2 to 3 inch length
- 15 dried small red chillies
- 1 ½ cups water
- Steamed rice to serve
For the Sauce:
- 6 tablespoons gluten free kecap manis
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 2 tablespoons medium dry sherry
Instructions
- Heat up a wok with 5 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the all the pork pieces, dried small red chillies plus the sauce and stir-fry for 10 minutes on medium to high heat.
- Then add in 1 ½ cup of water, cover with a wok lid and bring to a rolling boil, then turn the heat down to low and let the pork simmer for 1 hour or until pork is soft and tender. Stirring occasionally.
- Once the pork is soft and tender, add in the fermented mustard green and bring to a boil again. Then simmer for another 10 minutes.
- Serve with steamed rice.
Equipment
Notes
