Ingredients:
1½ lbs. fresh side belly pork (with more lean meat)
200 gms. salted mustard (get the sweet type)
2 tsp. constarch
2 tsp. oil
1 tsp. sugar
2 tsp. Chinese rice wine
salt and pepper to taste
Steamer with trays
Deep pan or dish for steaming
Method:
1. Soak the mustard in water for for an hour. Spread open the leaves to remove dirt and sand. Rinse well to remove most of the salt and grime. Cut off some of the hard stems and chop finely. Do this in small batches. Set aside.
2. Wash and remove skin from pork. Slice in 1 inch pieces and using a larger knife, chop it alittle at time till it resembles like ground pork, but slightly thicker. You dont want to use ground pork as the texture will becomes mushy.
3. In a larger bowl, add meat, salted mustard, oil, sugar, wine, and cornstarch to combine to form a smooth ball. Fill a steamer with water, and bring water to a boil. Fill dish with meat halfway and put in steaming tray and cook for about 20-30 minutes till meat is cooked through. Note: It is ready when the meat has reduce in size and and not sticking to the dish.
