Braised/stewed pork hock.
Just a few slices and some broth ladled out from the pot of the stuff. :-)
Pork hock slices braised/stewed with double-fermented soy sauce [LKK], dark soy sauce [Yuet Heung Yuen], some oyster sauce [LKK], a decent Shaohsing cooking wine (generous pour), lots of sliced ginger, some crushed garlic, a small handful of whole star anise, a decent-sized cinnamon (cassia) bark stick, "aged" rice vinegar, rock sugar, water; simmer for an hour or so; correct seasoning, add more Shaohsing wine, vinegar simmer some more; total time about 2-and-a-half hours or so.
ETA: Oh, the sliced pork hocks were given a fei sui (飛水) treatment first and cleaned under the running tap before they went into the stew/braise proper.
Stir-fried Pull Mustard.
Hot pan, hot oil, chopped smashed garlic, trimmed still-wet "Pull Mustard", 雪裡紅 (a form of relatively narrow-leafed mustard; intact plants look like this).
Eaten w/ white rice, spooning the nice gelatinous pork hock broth over the rice.
