1 lb pork belly, cut into 3 strips
200g sweet mui choy
200g salted mui choy
few slices of ginger
half bulb garlic
1 star anise
1 small piece cinnamon stick
1 small piece of rock s ugar
1 to 2 cups water
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp chinese cooking wine
1/2 tsp sesame oil
- Wash the mui choy thoroughly to get rid of excess salt and sand. Soak for one hour. Rinse and drain. Squeeze any excess water and cut into small pieces.
- Blanch the pork belly in boiling water for 1 min. Drain and pat dry.
- In a frying pan, dry fry the mui choy until aromatic. Remove from pan and set aside.
- Add 1 tbsp of cooking oil to the pan and pan-fry the pork belly, skin side down until brown. Continue to fry on all sides till slightly browned. Cut the pork belly into slightly bigger than bite-size pieces. Set aside.
- In a pot, add 1 tbsp of oil, add garlic and ginger, fry till fragrant. Then add the pork belly and mui choy.
- Drizzle the sauce and do a quick stir fry over high heat. Add rock sugar, star anise and cinnamon stick. Add water and bring to a boil. Simmer on medium low heat for one hour or until the pork belly is tender.
- Serve warm with rice or porridge. A simple and tasty meal that can last a few meals!