Thursday, October 14, 2010

Mui Choy Kau Yoke

I got too hyper and usea a little too much soya sauce for the skin therefore making the skin darker than it should be. So, sad, the picture did not do justice to the dish, it was so delicious and worth all the effort. Be light handed with the soya sauce especially it is the darker one. This dish can be cooked family style - follow the recipe Braised Belly Pork WithMui Choy.

I meant to post step-by-step on 'How To' but Blogger uploading of pictures are not behaving.  So, look out for it in the coming post.


1 lb pork belly - trimmed to a nice square piece
3 slices ginger
2 stalk s green onion
1 tbsp of Shaoxing wine
A pinch of salt

1 tbsp light soy sauce for rubbing the skin of blanched belly pork

8 ozs sweet mui choy, washed, soaked and cut into small 1/2 inch pieces
2 tbsp chopped garlic

Sesame oil

Seasonings for sauce:

2 tbsp light soy sauce
1 tsp dark soy sauce (depends to how dark you like)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine

Seasonings for mui choy:

1 tbsp light soy sauce1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine
1/2 tbsp sugar
a dash of five spice powder
1/2 cup stock


Boil 2 cups of water with the ginger slices, green onions, shaoxing wine, and salt and put in the piece of belly pork to partially cook the meat.

Remove and prick the skin of the belly pork, pat dry with kitchen towel before rubbing the skin with light soya sauce.

In a heated wok of about 1 inch oil, deep-fry the skin until golden brown.

Remove from oil and put belly pork into a large bowl of water, to rid of access fat.

When pork is cool enough to handle, slice into 1/2 inch thick slices.

Mix the seasonings for the sauce and put the seasonings onto the bowl which can fit into the pressure cooker.

Arrange the pork slices on the sauce - skin side down.

Prepare the mui choy:

In a wok, heat up 1 tbsp oil and saute the garlic until fragrant. Add in mui choy pieces and stir-fry before adding in the seasoning. Continue to stir fry until aromatic. Dish up and top it on top of the arranged pork slices.

There should be enough liquid to cover the mui choy and add in more stock if necessary.

Cover the bowl with heavy duty aluminium foil.

Put a steam rack and 1 inch of water into pressure cooker, then put the bowl on top of rack. Cover the pressure cooker and pressurized for 3/4 hr to 1 hour. Allow the pressure to release by itself before opening the pressure cooker.

Remove the aluminium foil and drain the sauce into a microwave safe bowl.

Overturn the bowl on to the serving platter.

Microwave the sauce for 1 minute on high and thicken the sauce with 1 tbsp of tapioca starch which has been diluted with 1 tbsp water. Cook for another 1 1/2 minutes until the sauce thickens.

Pour thicken sauce over the pork and drizzle with sesame oil..

Garnish and serve hot.
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