Steamed Pork Neck with Preserve Mustard (梅菜蒸豬頸肉 – Mui Choy Jing Ju Gang Yuk)

2013-09-22 18.14.13 2013-09-22 18.15.49 2013-09-22 18.50.23 2013-09-22 18.50.32 2013-09-22 19.25.35


  • 1 medium preserve mustard, chopped (refer to directions)
  • 1lb pork neck, thinly sliced
  • 3 slices ginger, julienned


  • Soak the preserve mustard for 15min to get rid of the saltiness and dirt.
  • In the meantime, slice the pork neck. Marinate as usual (refer to usual Chinese marinade post – soy sauce, sprinkle sugar, white pepper, sesame oil… mix… corn starch… mix… oil…mix) in a deep dish.
  • Dump out the water from the preserve mustard. Then refill with water and wash, spreading out the leaves, 2-3 times, until all the sand is gone. Wring it to dry. Then chop into small pieces.
  • Heat up a pan (no oil), and put in the veggies, stirring it to dry. When dry, sprinkle ~1tsp sugar, and stir. Then add ~1tsp oil and stir. Scoop out and spread evenly on top of the pork.
  • Steam the pork for 12min then stir, and steam for another 3min, or until done


  • 15min because pork neck is thin and no bones (instead of the usual 20min)