This recipe has different names like Mui Choy Khaw Yok, Stew Pork Belly with Preserved Vegetable, etc. I had did a steam version here. I just learned another method which directly cook the the dish on the stove from a Chinese cook show called “So Far So Good”. Gourmetbride, this post is for you.
I like this version because the pork is so tender that it melts in your mouth. It is also more convenient as I do not have to worry about adding water to my steamer. I find that the steam version is not as tender.
Mui Choy Braised Pork Belly is best served with steamed rice. My family loves this dish. They can just have one dish and have no complaints.
- One slab of pork belly, about 1 1/2 lbs
- One package of Mui Choy
- 1 tablespoon sugar
- few drops of sesame oil
- 4 tablespoons dark soy sauce
- 4 tablespoons light soy sauce
- few pieces of rock sugar to taste
- Soak the mui choy for 15 minutes to wash of any sands and salts, squeeze dry and cut into small pieces.
- Bring a pot of water to a boil and blanch the whole pork belly for few minutes until it turns white, remove and cut into chunks, about the size of mah jong.
- In a large pot, dry fry the mui choy for a few minutes until fragrant. Add the sugar and sesame oil and fry for another few minutes.
- Add the pork belly and soy sauces and stir fry for a minute or two.
- Add enough water and rock sugar and bring to a boil. Lower heat to medium low and cook for 45 minutes.
- Switch off the stove and let stand for 30 minutes.
- Switch on the stove and bring the stew back to a boil and lower heat to medium low and cook for another 30 minutes. You may adjust the taste of the dish along the way according to your preference.
- Switch off the stove and let stand for another 30 minutes.
- Skim off the fats.
- Serve with steamed rice.
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Yummy, would bite off the fatty parts,
can’t have them clogging the arteries!
wow, this is a glorious Hakka dish isn’t it..my dad and uncles are hakka and they always make this dish on auspicious day… if i get a snap shot, would love to show them to you too…
great stuff here!
WOW…I love fatty pork with mui choy!! Delicious with white rice!
Wow, thanks Suanne. Can’t wait to make it.
Oh I forgot to mention. I’ve watch the show “so far so good” when I was in HK. It’s hilarious!
How did I miss this thread ?!?
This is one of those quintessential home-cooked comfort foods. For dishes like this, a LOT of plain rice is needed. I always thought this is a Cantonese dish (I guess because my Mom made it …. and as far as she’s concerned all dishes originated in Canton, hehehe).
Hope you guys enjoyed making, and eating, it.
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I’m wondering if turning off the heat, letting it stand and then, turning the heat on again helps to keep the meat moist?
I tried a different braised pork belly recipie today (from this website:http://vanessafrida.livejournal.com/121520.html) The flavour was good, however, the meat turned out not as tender as I would like. I wonder if it’s because I seared the meat? …
Anyways, I am going to try your recipie next time in hopes of having melt-in-your mouth delectable pieces of pork belly.
Any tips or insight would be greatly appreciated!
Hi Lynn, I can assure that this method yields very tender meat.
I left a message and the coorect way of preparing itlast year, that was not published.
This isn’t “mui choi koi yuk’. I should know, I am a Hakka.
thanks for the recipe. the focus of this dish is NOT the pork, it is the veggie. what makes this dish unique is not the pork, it is unique taste and texture of the mui choy. i attempt to make this dish without the pork, and still, the veggie taste good.
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