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.