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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup sea salt
- 10 cups water
- 2 lb. gai choy
- 4 cups rice (rising water, or 3-4 cups water and 1 tsp. rice flour)
- 1 Tbsp. sea salt
- 2 Tbsp. palm sugar (light brown, grated)
- 1 Tbsp. rice vinegar
- 2 lb. boneless pork hock (cut into 2 inch pieces, leave skin on!)
- 6 cilantro (/coriander roots or 2 Tbsp. cilantro/coriander stems)
- 6 cloves garlic
- 1 tsp. white peppercorns
- 2 Tbsp. vegetable oil
- 2 sticks cassia cinnamon (about 3 inches long)
- 4 star anise
- 2 Tbsp. fish sauce
- 1 Tbsp. oyster sauce
- 1 tsp. dark soy sauce
- 2 Tbsp. palm sugar (light brown, grated)
- 5 cups pork stock (light, or chicken stock)
- 2 inches ginger (piece, sliced into 6-8 pieces, bruised)
- 12 boiled quail eggs (peeled)
- 1 Tbsp. green peppercorns (drained, packed in salt brine not vinegar)
- 1/4 cup long green chiles (2 each, substitute serranos or anahiems)
- 1 scallions
- 1 tsp. galangal (finely grated)
- 1 clove garlic
- 1/4 cup cilantro leaves (and stems)
- 1 Tbsp. fish sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. granulated sugar
- 1/4 cup red chili peppers (long, seeds removed and minced)
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Directions
- Fermented Mustard Greens (this makes 10 x what you need...and you wont be sorry OR buy some already made)
- Wisk salt with water until dissolved.
- Trim bottom of greens, remove into individual leaves, wash very well. Cut into 2-3 inch pieces.
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