The last time I made a heo quay and pickled mustard greens dish, I made it more of a stir fry, similar to how Mrs. No Limit remembered it growing up. For this cook, I made Heo Quay Kho Cải Chua by braising the heo quay and pickled mustard greens in coconut juice like Thịt Kho Trứng, similar to how mom used to make it when I was a kid. I didn’t have enough regular eggs, so I threw in quail eggs.
The Heo Quay Kho Cải Chua turned out super flavorful and delicious. I love the combination of the fragrant heo quay with the salty and tangy pickled mustard greens. This was also a great use of the leftover heo quay my cousin gave me after his kid’s party last month. I purchased the pickled mustard greens from Huong Lan Sandwiches.
Ingredients:2 pounds heo quay, roasted pork belly, cut into chunks1 can Quail Eggs12 ounces pickled mustard greens, rinsed and dried2 cans of Coco Rico Coconut Soda8 ounces of water¼ cup oyster sauce¼ cup soy sauce1 tablespoon sugar, to taste1 teaspoon coconut caramel4 cloves garlic, finely choppedPinch of salt3 Thai chilies3 tablespoons oil
Steps:
Make Heo Quay Kho Cải Chua - Start by heating a medium pot or wok over medium heat. Add cubed heo quay (crispy pork belly) and minced garlic, sautéing for about 5 minutes until the pork crisps up. Next, add chopped pickled mustard greens and continue to sauté for another 3 minutes. Stir in oyster sauce, soy sauce, sugar, and coconut caramel, mixing well to coat the pork evenly. Then, add quail eggs, Thai chilies, Coco Rico Coconut Soda, and water, stirring to combine. Bring the mixture to a gentle simmer, cover the pan, and braise over medium-low heat for about 30 minutes. After 30 minutes, uncover the pan and continue simmering until the sauce reduces to your desired consistency, stirring occasionally. Once the sauce has thickened and the flavors have melded, serve the dish over a bowl of steamed jasmine rice.
Tips:
- If you do not have time to make your own heo quay, pick up heo quay by the pound at your local Chinese BBQ shop.
- Soak pickled mustard greens in water and wash and dry if you don’t want the mustard greens to taste too briny.
- Substitute whole boiled eggs for quail eggs if quail eggs aren’t available.