Tuesday, 11 September 2007

Stewed Pork Belly With Mui Choy 梅菜扣肉

Mui Choy is preserved mustard cabbage in english, while 梅菜扣肉 or braised pork belly with mui choy is a very famous common home dishes which you won't get enough with it. There is two different kinds of mui choy --- salty or sweety, I prefer used the sweet mui choy.

Source: Lily Wai Sek Hong, Eupho Cafe


500g pork belly
300g sweet mui choy (sweet preserved vegetables)
1 tbsp oil
1 tsp sesame oil
1 tbsp minced garlic
1 tbsp minced shallots
1 tbsp thick soy sauce
200ml fresh chicken stock

Seasoning :
3/4 tbsp thick soy sauce
2 tbsp light soy sauce
1/2 tsp pepper
2 tbsp sugar or to taste
1 tbsp Hua Tiau wine

1. Cook the whole piece of pork belly in a pot of boiling water for 8 minutes. Dish out and brush with thick soy sauce.
2. Deep-fry in hot oil till the meat is golden brown. Rinse the pork belly in cold water, then drain well and cut into thick slices.
3. Soak mui choy for 30 minutes. Remove, rinse and drain, then cut it into desired size. Put into a non-stick pan and fry briefly (to remove the moisture). 4. Heat oil and sesame oil in a saucepan. Fry shallots and garlic until fragrant. Add the meat slices and seasoning. Pour in stock and bring to a boil. Put the prepared mui choy in a big stainless bowl. Transfer the pork slices and cooked seasoning to the mui choy and pour the gravy over. Steam the dish for 50-60 minutes. Dish out and serve.

1. I use 250g pork belly and 250g meat beacause it is healthier.
2. If you don't have fresh chicken stock, you can replace it with water with chicken granules/powder.
3. You may transfer it into slow cooker to stew it in stead of steaming it.
4. Remember to soak mui choy before cook it, it will be too salty if you skip this step.
5. Don't throw it away if you can't finish it, keep it in the fridge and it taste much better on the next morning.

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