Pork with Sin Choy

From Hawaiian Electric (the Electric Kitchen)
Ingredients:

• 1/2 pound pork belly, thinly sliced
• 1 T vegetable oil
• 2 cloves garlic, peeled and smashed
• 1 inch piece ginger root, peeled and smashed
• 1 pound sin choy (pickled mustard cabbage), soaked in warm water for 1 hour
• 1/4 C white vinegar
• 1/4 C sugar
• 1/2 C water

Directions:

1. Saute pork in pan with oil over medium heat for 3 to 5 minutes.  Add garlic and ginger and stir for another two minutes.  Add sin choy and mix well.  Add vinegar, sugar and water.  Bring the mixture to a boil and simmer for about 45 minutes until the meat is tender.

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From Cooking Hawaiian Style  I made this version on Mar. 18, 2018.  I didn't have Chinese wine or garlic chile sauce but it was still delicious!!!

Ingredients:

• 1 lb flank steak or pork, thinly sliced
• 3 T vegetable oil
• 2 C sin choy (pickled mustard cabbage)

Marinade:

• 2 thin slices ginger, peeled, minced
• 2 cloves garlic, minced
• 2 T shoyu
• 1 T oyster sauce
• 1 T Chinese wine
• 1/2 tsp garlic chile sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

Sauce:

• 1/3 C rice wine vinegar
• 1/4 C sugar
• 1/4 " ginger, minced
• 3 tsp shoyu
• 1/2 tsp salt
• 2 T cornstarch, mixed with 1/3 C water

Directions:

1. In bowl, combine marinade ingredients.  Marinate beef or pork 15 minutes.  In skillet over medium heat, stir fry meat in oil.  Add sin choy and sauce and bring to a boil.  Reduce heat, stirring until thickened.  

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Recipe from Fusayo Sakasegawa Scannell (my mom!)

SIN CHOY/CHOI (Sweet sour cabbage)

Ingredients

• 3 pounds mustard cabbage
• 1 heaping T Hawaiian salt

• 1 1/2 C vinegar
• 2 C sugar
• small piece of ginger

Directions

1. Cut mustard cabbage into 1 inch pieces.  Rub with Hawaiian salt.  Let wilt for 4 to 5 hours.  
2. Boil vinegar, sugar and ginger together.  Cool.  
3. Rinse cabbage and drain.  Put into jars.  Pour cooled syrup over cabbage.  
4. Cover tightly and let ripen.
5. After 2 to 3 days, refrigerate, otherwise fermentation may set in.

PORK WITH SIN CHOI

1. Sin choi - wash, squeeze out water.
2. Cut into 1" lengths.  Put in pan without oil.  Cook until dry.  Remove.
3. Put oil in pan.  Fry 1 piece ginger and 1 piece crushed garlic.
4. Add 1/4 pound sliced pork, fry.  
5. Add 1 T shoyu, 1 tsp salt, sin choi.
6. Add bell pepper, onion, tomato (optional)
7. Mix in bowl (2 T sugar, 1 T vinegar, 1/4 C stock or water, 1 tsp cornstarch).  
8. Add free onion (optional) and more cornstarch to thicken.