Skip to main content

Braised pork knuckle with mustard cabbage



Hi folks, I'm back from a most enjoyable vacation but as I need time to sort out the pictures taken during my holiday, I'll slot in this porky dish which I cooked before my trip.
Braised pork knucke with mustard cabbage or 'Gai choy chee sou' is a dish which I've tasted in one of the Chinese restaurants during the Chinese New Year and immediately fell in love with it. 'Gai choy' or mustard cabbage is an Asian vegetable, generally pickled, braised or used in soups and has a strong bitter taste.   I tried to replicate this dish at home and it was well received by my family members. 










Recipe for Braised pork knuckle with mustard cabbage

Ingredients



    • 1 kg pork knuckle, cut into chunks  
    • 1 kg gai choy
    • 10 dried chillies, soaked in hot water to soften
    • 7 pcs dried tamarind slices
    • 60 gm palm sugar or to taste
    • 1 tsp dark soya sauce
    • 2 tsp light soya sauce or to taste
    • Sea salt to taste

    Preparation
    1. Wash and blanch the pork knuckle in hot boiling water, drain, rinse and set aside.
    2. Shallow fry the blanched knuckle in a wok with some oil.  
    3. Add in water to cover the meat together with the tamarind skin, dried chillies, palm sugar and sauces and salt.  Once it boils, lower the heat, cover and let it simmer.
    4. Meanwhile, wash, cut up the vegetables and blanch them in hot boiling water to remove the bitter taste, drain and set aside.
    5. Once the meat is a bit soft, add in the blanched vegetables and let the meat and vegetables cook through.
    6. Test for taste, dish out and serve.







    I'm submitting this post to  Muhibbah Malaysian Monday hosted by Suresh of 3 Hungry Tummies


Labels:

Comments

  1. Yummy BakesSeptember 13, 2012 at 5:05 PM

    Welcome back ... fully charged up! :)

    ReplyDelete
  2. ann lowSeptember 13, 2012 at 5:34 PM

    Welcome back Cheah! Miss you very much!!
    My hubby loves mustard leaves and I'm going to cook this for him soon. Thanks for sharing :)

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 14, 2012 at 12:08 AM

      If he likes mustard leaves then he'll enjoy this porky dish.

      Delete
  3. AmeliaSeptember 13, 2012 at 7:35 PM

    Hi Cheah, glad to see you again.

    This porky dish look delicious, I like the kai choi.

    Have a nice week ahead, regards.

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 14, 2012 at 12:09 AM

      Glad to be back again and you enjoy your weekend too!

      Delete
  4. Mich Piece of CakeSeptember 13, 2012 at 7:43 PM

    Looks good. Hope you had a great break!

    ReplyDelete
  5. Esther@thefussfreechefSeptember 13, 2012 at 11:16 PM

    Sounds delicious! Reminds me of the usual sour chap choy where you throw all the leftover meats inside and boil with veg and tamarind slices.

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 14, 2012 at 12:10 AM

      Yes, it's more or less the same taste except that it's pork knuckle and not leftover meat.

      Delete
  6. lenaSeptember 14, 2012 at 10:23 AM

    hi, you're back!! i also love this dish, my parents love it even more, we had it in a chinese rest, either soon fatt or the one near mun choong. Thanks for sharing!!

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 15, 2012 at 12:57 PM

      I had it in East Ocean in Menglembu. It was wonderful.

      Delete
  7. Baking DiarySeptember 14, 2012 at 1:49 PM

    Wow! This is my favorite and also my second son's... two of us can finish the whole pot! Looks so delicious!

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 15, 2012 at 12:58 PM

      Yes, I love 'gai choy' very much, never fail to have this whenever I have economy rice for lunch.

      Delete
  8. KimmySeptember 14, 2012 at 2:56 PM

    Hi Cheah, welcome back. I love Kai Choi but was told this is a 'cooling' vegetable. My friend advised me to blanch it first before cooking to reduce the 'cooling' effect. Is this workable?

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 15, 2012 at 1:01 PM

      I blanched the vege to take out the bitter taste, whether it is to reduce the 'cooling effect', I really have no clue. But you take it once in a while, should be ok. My motto is to take everything and enjoy, in moderation!

      Delete
  9. My Little SpaceSeptember 14, 2012 at 7:52 PM

    Cheah, sounds like you've been really busy lately. This dish looks very interesting. I think my MIL will love it.
    Have a fabulous weekend.
    Kristy

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 15, 2012 at 1:03 PM

      Yes, busy with unpacking, washing, etc. So why not please your MIL with this dish!

      Delete
  10. Sonia ~ Nasi Lemak LoverSeptember 15, 2012 at 10:54 AM

    i need more rice to with this braised pork, see also air liur come out, hehehe.. Where did you go? must be a fun trip!

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 15, 2012 at 1:04 PM

      I had so much fun, unfortunately all good things must come to an end and too soon. You'll know where I've been in my upcoming posts!

      Delete
  11. PHSeptember 15, 2012 at 4:43 PM

    This is one of the dishes which I really, really love! I can keep eating and drinking the soup. Glad that you shared this recipe. Thank you!

    ReplyDelete
  12. 3 hungry tummiesSeptember 17, 2012 at 1:02 PM

    What a comforting dish you have there! Thanks for the delicious entry :)

    ReplyDelete
  13. zbyszekSeptember 18, 2012 at 12:27 AM

    This looks yummy and easy. Thanks for sharing.

    ReplyDelete
  14. MaryMohSeptember 20, 2012 at 3:56 AM

    Welcome back! Wonderful to know that you had an enjoyable vacation. Love your dish. Need more rice :D

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more