Wednesday, 17 August 2011

How to Make: Emperor Pork 皇帝豬肉- Father's recipe-Traditional Chinese Recipe

Today, I didn't cook.  My dad did, and he made his signature, "Emperor Pork."  He would always cook this dish whenever we demanded.  It's a traditional Chinese dish that he grew up with, but has a slight Malaysian twist to it with the Kecap Manis (Sweet Soy Sauce).  Kecap Manis is soysauce that has been boiled down and sweetened with palm sugar. You can get this at most Asian markets nowadays, or you can find it on Find Kecap Manis on  If you don't want to go through the trouble of doing this you can just use 50 mL of dark soysauce with 30 gm of brown sugar.
It is a fairly simple dish to make, and it is sooo delicious on some white rice!  It's sweet, salty, sour and very delicious!  The preserved mustard is a very common sight at Asian markets, just be sure to ask the local storekeeper, because most probably, it won't be translated into English.  The preserved mustard are the leaf of the mustard plants, that have been drenched in salt in the packaging process to preserve it, giving it a unique sour and salty taste.  Be sure that you rinse it very well before adding it to your dish otherwise your dish will come out very salty!

Here is what my dad calls, "Emperor Pork"!

Above is the video tutorial!

Emperor Pork 皇帝豬肉
Preparation time: 10 min
Cooking time: 20 min
Yields: 4 hungry people, otherwise 5 normal appetite people.


  • 2x100 gm (200 gm total) Packages of Preserved Mustard
  • 1 knob of Ginger
  • 1 Garlic clove WASHED!
  • 100 mL (1/3 cup) of Kecap Manis (Sweet Soy Sauce)*
  • Some ground black pepper
  • 50 mL (2 tbsp) Fine Chinese cooking wine
  • 900 gms (2lbs) Pork Shoulder Roast cut to 1 inch or 2.5 cm cubes
  • 250mL or 1 cup of Water

*can be replaced with 50 mL of Regular Dark Soysauce and 30 gm of dark brown sugar.


Step 1-
1.) Soak the preserved mustard in room temperature water for 5 min.
2.) Rinse the preserved mustard under cold running water making sure all the salt crystals are gone.
3.) Squeeze, drain and let it stand to dry, as you prepare the other ingredients.

Step 2-
1.) Peel the ginger.
 2.) Slice it in to thin strips (2.5 cm or 1 inch long strips)

Cooking Method

1.) At medium heat, add 2 tbsp of oil to the pan.

2.) Stir-fry the ginger until fragrant- about 2 minutes.

3.) Add the cubed pork, and let it brown a little- about 3 minutes.

4.) Add the rice wine, and let it simmer for 1 minute.

5.) Add the kecap manis or the sugared-soy sauce and stir to combine well.

6.) Add in the whole, washed garlic clove in to the same pan, and stir so that it is covered by the meat.  This will give it a light garlic taste, not too overpowering.

7.) Add the water and cover the pot with a lid. Let it simmer for about 4 min.

8.) Add in the drained, preserved mustard into the pot and stir around. Let it simmer for a further 10 min at medium heat.

9.) Your dish is done!  Serve with white rice and vegetables!  It is very delicious! 
Serve with White Rice and Vegetables!  Thanks for cooking with Emperor Chef!


  1. I am soooo impressed! And I love the soundtrack in the background of your videos! I am going to subscribe as soon as I get on my own computer! :) ~natalie~

  2. @Natalie
    Thanks Natalie! Welcome to my site!


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