Saturday, July 30, 2016

Braised Pork Belly with Mui Choy (梅菜扣肉)

Refer to here for steamed version

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
vegetable oil
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

  1. 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.
  2. Blanch the pork belly in boiling water for 1 min. Drain and pat dry.
  3. In a frying pan, dry fry the mui choy until aromatic. Remove from pan and set aside.
  4. 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.
  5. In a pot, add 1 tbsp of oil, add garlic and ginger, fry till fragrant. Then add the pork belly and mui choy.
  6. 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.
  7. Serve warm with rice or porridge.  A simple and tasty meal that can last a few meals! 

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