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