This makes a very appetizing side dish!

Serves 4 - 5 people

Ingredients:
400g salted mustard leaves
100g brown mustard leaves (the sweet type)
300g belly pork, cut 1.5cm thick pieces
6 cloves garlic, slightly crushed
2 tbsps cooking oil
1 star anise
1 cm knob hinger, crushed
2 tbsps black soya sauce
1 tsp sugar

Method:
1. Rinse both salted and sweet mustard leaves in water, twice. When soaking, separate the stalks (but don't remove them, soak them with the leaves too), clean and leave to soak in water for 1/2 hour. Discard water, squeeze to remove excess water from the vegetables.

2. Cut vegetables into 2cm pieces.

3. Heat cooking oil in a medium pot and saute ginger, star anise and garlic until fragrant. Add belly pork and toss for 30 seconds.

4. Add shredded preserved vegetables and 6 cups of hot water. Increase heat and bring to a boil, uncovered.

5. Reduce heat, cover pot and leave to simmer for an hour or until the stalks are tender.

6. Taste, adding more black soya sauce, sugar and light soya sauce as desired.

For better flavor, eat a day after cooking. Serve with rice, blanched dried thick rice vermicelli or porridge.

That sounds very interesting! I've never had mustard leaves...what do they taste like? I'd like to try this.

Mustard leaves are salty as they are generally seasoned with natural preservatives