Place beans back into the stock pot, add salt pork, if you desire you could add some or even all of the grease that was rendered. Add chopped onions, molasses, yellow mustard, brown sugar, ketchup ...

When the oil is hot, add the long beans. Stir constantly over a high flame for about 30 seconds, then add the pork and shrimp back to the wok. Mix the ingredients together then add the cha choi ...

Rich belly pork gives flavour to the beans as it cooks slowly and melts to form a satisfying jus in this simple dish. You’ll need to begin this recipe the day before by soaking the beans.