Mui Choy with Pork Belly

If you love to eat pork, you will love this dish. Mui Choy is actually Chinese preserved vegetable. This dish goes well with a bowl of white rice.

Here's my recipe for Mui Choy Kau Yuk. :)

The ingredients:
400gm Pork Belly
300gm of Mui Choy,
5 cloves of garlic,chopped
2 tablespoons of Dark Soy Sauce (thick)

Sauce:
2 rice bowls of water
2 tablespoons of soy sauce
1/2 tablespoon of sugar
3/4 teaspoon of salt
1 tablespoon of Yellow Wine.

Prepare the Mui-Choy:
Clean and soaked Mui-Choy in water for at least 1 hour. Change the water at least 3 times. After soaked for 1 hour, rinse and cut muychoy into small pieces.

Prepare the pork:
Remove all the hair from the pork belly skin.
Boil the pork in a boiling water for 10 minute. (Whole pork,do not cut the pork at this point). Remove the pork from the water. Use a fork to pork holes all over the pork belly skin. Brush with dark soy sauce. Marinate for 2 minute.

Deep-fry pork in hot oil for 3~4 minute until the pork becomes brown.Remove from oil and rinse pork with cold water.

Slice the pork into 0.5cm thick, set aside.

Boiled > Deep fried > Sliced

Prepare the sauce:
Heat up 2 tablespoons of oil in hot wok. Add garlic, fry until fragrant. Add mui-choy, continue to fry for 1 minute. Add the sauce ingredients, stir to mix well and bring to boil.
Pour the sauce over the pork, steam for 1.5 hour.

Optional steps:
After steam for 1.5 hour, the pork is tender enough to eat. You can serve it as it is. Personally, I prefer the sauce to bit a bit thicken. So following steps is optional...
Scope the pork out, arrange nicely on the plate. Pour the remaining mui-choy sauce in a pan. Bring to boil. Add a corn flour mixture* into the sauce, stir constantly. This will thicken the sauce. Pour the sauce over the pork and serve!

*Dilute 1.5 tablespoon of corn flour with 1/2 cup of water.

This dish is sinfully delicious! Must hit the gym. :)

Hope you like it as much as I do.