In cooking this traditional Hakka dish, my mother preferred to use picnic pork shoulder, favoring the combination of meat, fat and pork skin. I prefer the more accessible pork butt which has less fat and no skin. As with most braised Chinese dishes, the pork needs have a bit of fat to make the dish succulent with the right degree of yumminess. Do not use pork loin or tenderloin for this dish.
Pork and Ham Choy
800g Pork butt, cut into cubes
3 cloves Garlic
1 tsp Dark soya sauce
2 tbsp oyster sauce
1 tbsp brown bean sauce
1 tsp sugar
200g ham choy (2 – 3 leaves)
Season pork with garlic and soya sauce. Sear and brown pork in work or skillet.
Add water, oyster sauce, bean sauce and sugar.
Braise until pork is soft, for approximately 40 minutes.
Add ham choy and simmer for another 15 minutes. Taste and adjust flavor with sugar and/or oyster sauce. Thicken gravy with cornstarch slurry, as required.