Friday, 23 September 2011

Mui Choy Braised Pork Belly 梅菜扣肉

I’ve been craving this dish from home for a while. After sampling the ones in the eateries around here I was still not satisfied as they all tasted different from mum’s. Hence I went on a mission to cook my own. I have to say this dish needs an acquired taste if you're not familiar with Chinese preserved vegetables. Mui Choy is preserved mustard leaves, they can be found in Chinese grocery shops, there are two versions, a sweet type and a salty type. I used both in mine as I’ve previously used only the salty version only and found it too salty. I cooked this in the pressure cooker, you can cook it on the stove or in a slow cooker.

100g sweet Mui Choy, finely chopped
150g salty Mui Choy, finely chopped
3 cm piece of ginger, smashed
5 cloves of garlic, peeled and smashed
500g of pork belly, cut into 3 cm wide strips
2 tbs cooking oil
1 cup water
50g rock sugar

1.          Wash and rinse the Mui Choy carefully to make sure you get rid of the excess salt and grits.
2.          Heat the oil in the pan and sear the pork belly strips well.
3.          Then sauté the ginger and garlic.
4.          Get rid of any excess oil.
5.          Put the Mui Choy in and place the pork on top.
6.          Cover with water and break the rock sugar up and sprinkle on top.
7.          There is no need to add salt as the Mui Choy is salty.
8.          Cook for 30 minutes in the pressure cooker on high pressure. You will need at least 1 hour of slow braising on the stove (make sure it doesn’t dry up and burn the bottom). Slice the pork into bite sizes for serving.

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