Hakka Pork and Ham Choy is a favorite of Jamaicans of Chinese descent. We use pork in many Hakka dishes. I learned this recipe when I was very young from my father. Try my simple Hakka Pork And Ham Choy with Wood-Ears Recipe.
- 3 lbs. pork belly
- ½ pack ham choy
- 1 ½ tbsp. salted and fermented black bean (Tiew shee)
- 1 small pack wood-ears (Muk nee)
- About ¼ piece of dried orange peel (Go pee)
- 4-5 medium dried oysters (How shee)
- 1 tablespoon chopped ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, chopped
- 1 Scotch Bonnet Pepper (chopped)
- Cut pork, skin side down, into 1 ½ inch cubes.
- Rinse ham choy in water, drain, then cut into 1-inch lengths.
- Rinse salted black bean in a strainer.
- Soak wood-ears in water until swollen, about 10 minutes.
- Cut off the tough stems and discard.
- Soak orange peel in water for about 15 minutes. Scrape away the inside white parts.
- Cook over medium heat in a skillet or wok, the pork, wood-ears, black bean, orange peel, dried oyster, ginger, garlic, soy & oyster sauces.
- Add enough water to cover the meat, then cover the pot and bring to a boil.
- Reduce heat to low and let simmer. (More water may be needed depending on the tenderness of the meat.
- Cook until fork tender.
- Add ham choy.
- Adjust liquid to appropriate amount and add cornstarch/water mixture to make gravy.
- Four servings.