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Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉


Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge.




Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉
Ingredients
  •  400 gm pork belly cut into bite size
  • 100 gm  preserved sweet mui choy
  • 3 cloves of garlic
  • 2 slices ginger
Seasoning for the pork belly
  • 1 Tbsp dark soya sauce
  • 1/4 Tbsp sugar
  • 1/4 Tbsp sesame oil
  • 1/4 Tbsp oyster sauce
  • 1/2 tsp pepper
  • 1/8 tsp light soya sauce
Method
  1. Season the pork belly for about an hour or more.  Set aside.
  2. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices
  3. Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry.
  4. Add in the pork  belly, fry for a while and add enough water to cover the pork belly.  Let it simmer for a while.
  5. Cover the wok and cook on medium low heat until the pork belly is tender and cooked thoroughly.   Adjust the consistency of the gravy as desired. 
  6. Fine tune to taste, dish out and serve.
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