Hakka delicacies are always something special

Bok choy, also known as water bok choy in the Hakka region of northern Guangdong, is a practice that falls somewhere between savory and fresh large mustard greens. The word "bok" means "hot" in Hakka, so bok choy is boiled mustard with no salt or vinegar, and it becomes a tasty and sour meal.

In Hakka region, there are many ways to make bok choy, such as stir-fried pork sausage with bok choy and stir-fried pork with bok choy. Today, we are going to talk about the pork belly stir-fry that Hakka people often make.

Mild version of sauerkraut

Hakka delicacies are always something special

bok choy

The bok choy is a Hakka specialty, different from Sichuan kimchi and Northeastern pickles, and also different from Chaozhou pickles.

The Huyuan Hakka connoisseur Yu Liang introduced, bok choy in the Guangdong region is more often called water bok choy, there are generally two ways to make, the taste is also divided into two, the difference is to put salt or not.

He said the production of bok choy is very simple, usually fresh mustard is washed, then must be wilted, this step is more critical, many people can not do the Hakka bok choy flavor is the lack of this step. The wilted mustard is put into boiling water, scalded until it changes color, and then pulled out (the taste is not crisp if it is scalded for a long time), and then the scalded mustard is put into a jar or pot.

Hakka delicacies are always something special

Put cool water in the jar and add the large mustard for soaking.

At this point, a large portion of the bok choy is ready, after which the steps are divided into two types: one is to put cool water in the jar, and the other is to put thin or lightly salted water, followed by gently pressing the large mustard greens to make them firmer, followed by the lid. Usually in summer, it takes only one night to pickle, while in winter it takes 3-7 days.

The resulting bok choy is crisp, with its own mustard fragrance, and a light yet fresh taste. The Hakka people can make many dishes with this kind of bok choy, such as stir-fried pork intestine with bok choy, stir-fried pork buns with bok choy, stir-fried bitter bamboo shoots with bok choy, and even stir-fried bok choy. One of the more distinctive Hakka dishes is the bok choy with pork belly.

Remove fishy and stinky

Tastes good with pork belly

What's so special about this pairing of bok choy and pork belly?

In terms of cooking principles, those ingredients with strong flavors can be paired with pork belly. In the case of soup, pepper and white fruit are the best, followed by fishy grass. Bok choy is neither a strong flavor of food, nor is it a good match for soup, it can work with pork belly, all because of the flavor of the sun.

Hakka delicacies are always something special

Boiled pork belly with bok choy

Yu Liang introduces mustard this sun-washed, pickled and fermented flavor, a false acid, false salt, but tastes like a similar flavor. From a culinary point of view, this flavor also has the effect of covering up the odor of other ingredients. At the same time there is the effect of adsorption of odor, can be the flavor of pork belly to the direction of fresh and sweet to guide.

The fibrous structure of bok choy also gives it an odor-absorbing effect. This characteristic, similar to stinkweed, summer grass, and peel, stems from their particular odor and all have a physical adsorption effect that can temper the stinkiness of meat.

This makes the bok choy with pork belly form a different from the white fruit pork belly soup, pepper pork belly soup of strong flavor, is with pork belly into the soup of another style.

It is worth mentioning that mustard greens have a phenolic chemical that can easily create a bitter taste or loosen the meat when cooked with other meats. In contrast, pork belly, because it is not afraid to become bitter and astringent, and tougher texture, so bok choy can also promote the taste of pork belly to become better.


1 pork belly, 150 grams of bok choy, 150 grams of sliced cooked bamboo shoots, 10 slices of shredded ginger and small sliced green onions.


1: cut the pork belly in half and scrub the inner mucous membrane with flour sesame oil water (water with an appropriate amount of flour and a tbsp of sesame oil), rubbing back and forth several times before washing with water.

2: Boil pork belly in hot water, add one tbsp of rice wine and set aside.

3, boil the pork belly, put the pot with water and 1 onion, boil.

4, the pork belly fished up with scissors cut into small slices, and then add cut bok choy, washed bamboo shoots, shredded ginger, scallions and seasonings, add water to boil.