My husband’s aunt would often cook mui choy chee yoke (preserved vegetables with pork belly) for us whenever we went over to her house for dinner, and it was always a big hit. Being the Hokkien side of the family, that aunt is a great cook and she taught me this recipe, knowing that my husband enjoyed it.
Certain things to note while making this: for the perfect balance of sweet and salty, you must use two different types of preserved vegetables (mustard greens). Ensure that when you get this from the grocer, you check what is written on the packet, whether it is sweet or salted.
