Comments on: Salted Mustard with Pork Belly (Mui Choy Khow Yok)

By: Vivian

Vivian — Fri, 11 Dec 2009 18:28:53 +0000

Fantastic recipe. Thanks for posting it. My family is Hakka and my mom makes this dish every now – can’t eat it too often because of the high fat content but MY GOSH is it every a treat when she makes it! My husband is American and he had my mom’s version, another during our trip to HK and he said this was JUST as delicious when I made it!! Wonderful post!

By: beamo

beamo — Thu, 25 Jun 2009 03:14:57 +0000

I remember how my grandma made it. Cutting up the pork belly into cube size is a definte NO NO. :p
She would have us removed all the tiny hair with a tweezer and then burnt the skin side to get rid of all the fine hair. And then browned all sides of the pork belly before stewing it with all the other ingredients.

When done, slice the rectangular pork belly about 1 inch thick.

By: Suanne

Suanne — Sat, 24 Jan 2009 16:47:32 +0000

Hi GourmetBride, I’m just making one in a pot today, not the steaming version. I will post the recipe later.

By: GourmetBride

GourmetBride — Sat, 24 Jan 2009 00:01:31 +0000

Do you think cooking in the pot the entire way will have the same effect? I’m lazy and don’t want to do extra dishes if I don’t have to.

Thanks

By: Suanne

Suanne — Mon, 29 Sep 2008 23:49:42 +0000

Hi Rose, I’m glad you enjoyed the recipe. I appreciate your feedback as it’s an encouragement for me to continue to share. Thank you for dropping by, Rose.

By: rose

rose — Sun, 28 Sep 2008 16:07:37 +0000

Suanne:mine turned out very good!my husband mopped all the gravy with cooked rice! remind me again of my grandma’s hakka dishes. i believed my grandma stewed it instead of steam and called it “moon hum choy”. thanks for sharing suanne.

By: Chow Times » Famous Hakka Restaurant in Richmond

Chow Times » Famous Hakka Restaurant in Richmond — Mon, 22 Sep 2008 03:12:07 +0000

[...] The Braised Pork Belly with Preserved Vegetables ($11.95) would turn a lot of people off because of the fatty pork meat. But we love it. It is simply delicious especially with steamed rice. This dish must be made only with pork belly … if anyone try to make it with lean meat, it is not Mui Choy Kow Yook anymore. The most important thing here is the texture. Suanne makes this at home … see her recipe here. [...]

By: Suanne

Suanne — Mon, 14 Aug 2006 06:37:02 +0000

Hi Melinda, my memory of the steamed pork with za chai is not brown with dark soy, it’s just the natural color, perhaps some cooking wine/chicken broth and sugar to balance the saltiness of the za chai.

By: Melinda

Melinda — Sun, 13 Aug 2006 17:14:10 +0000

Hi Suanne,
I was wondering if you could tell me what flavorings you’ve tried using for the steamed pork with za chai. Same as the salted mustard version?

By: Erika

Erika — Sat, 12 Aug 2006 21:39:29 +0000

Oh my gosh. I came across your blog through blogmad, and when I saw that entry I just… fell over. I haven’t had good Chinese food in a long time, and it’s 12:40 in the morning right now, so I’m REALLY hungry and wishing that I’m in Shanghai right now. That looks so good….