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
See also Wei-Chuan Cookbook, Chinese Cuisine p. 66