• SteamedMustardAndPork

Mom's Steamed Mustard and Pork Recipe (Mei Gan Ko Rou)

I've read that a defining factor of Hakka food is the amount of salt.

• wash the dried mustard really well (to get the sand out).
• chop finely
• mix with ground pork or (ground) pork belly.
  • mom suggests a ratio of 1:1, or less meat.
  • the meat needs to be somewhat fatty
• put in a bowl or other mold
• steam

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