Rinse and soak both kinds of preserved mustard for about an hour. When softened, thoroughly rinse mustard under running water to get rid of grit. Drain and cut into ¼ inch strips cross-wise.

In a large pot heat sesame oil. Sauté garlic until softened, about 10 seconds. Add pork and pepper. Allow the meat to brown. This should take 4 to 5 minutes.

Add sliced preserved mustard followed by dark soy sauce. Stir to get ingredients well mixed.

Pour in water. Bring it to a boil.

Add sugar, reduce heat and allow it to simmer on low for about 2 hours.

You may need to add another ½ cup (120ml) water if it appears to dry up during cooking.

When done, turn off heat. Serve with steamed rice or congee.