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Sweet, Sour & Spicy Pork with Sour Mustard Green (酸辣芥菜豬肉) II - Have It Many Ways!

Friday, 4 December 2009

I cook this dish very often as it's very simple, super tasty and we can eat it for days. The basic ingredients are usually pork, mushrooms, pickled sour mustard, tamarind paste and chili. This is actually a variation of the basic version which I have posted long ago. I added lemon grass, some spices and some leftover dried bok choy which I found in the pantry. This dish is very versatile, you can add whatever random ingredients or leftovers you have. I added a head of Chinese leaves the next day and baked beans the day after. It gets uglier but tastier!


Day 1:
Day 2:
  • 1 head Chinese cabbage - sliced
Day 3:
  • 1 can baked beans


  • Place everything for Day 1 except sour mustard green in the pressure cooker and cook under pressure for 45 min.
  • Remove lid, add sour mustard, simmer for further 30 mins.
Day 2:

  • Reheat leftovers, add cabbage and simmer until softened.
Ugly I know, but so tasty!
Day 3:

  • Reheat leftovers, mix in baked beans.

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