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16 Oct 2012

Monday, 9 July 2012

Braised Pork Belly with Mui Choy Version 2.0


Braised Pork Belly with Mui Choy

My first version of Mui Choy Munn Chue Yuk (Braised Pork Belly with Preserved Mustard Cabbage) was not really satisfactory. It took too long for the pork to become tender that I have to use pressure cooker after braising for 45 minutes. The taste wasn't that great as well, way too salty and watery. I tweaked the recipe and I managed to perfect this dish to our liking. However, there are some extra steps to make them this tasty :D

Braised Pork Belly with Mui Choy Version 2.0

500g pork belly, with skin removed
6 cloves garlic, lightly smashed
2 Tbsp oil

150g preserved sweet mustard cabbage
150g preserved salted mustard cabbage
5 slices ginger
2 cloves garlic, chopped

1 litre water (more when needed)
1 1/2 Tbsp oyster sauce
2 Tbsp soy sauce
2 tsp dark soy sauce, more if you like really dark (mine's 1 Tbsp :p)
1/2 tsp sesame oil
A good dash of white pepper
3 - 4 small pieces of rock sugar

Wash preserved mustard cabbage throughly, going thru the leaves as there plenty of grits in between. Soak for about 3 - 4 hours separately, changing water a couple of times. Squeeze out all the water and sliced into 1 - 1.5 cm length. Set aside.

Feel free to trim off more fats from the pork belly which I did. I've already asked my butcher for the leanest belly until to the point he said your mui choy dish won't taste nice like that!!! lol

Sliced pork belly strip into 3 large chunks. Boil water in a pan and cook the pork belly in rapid boiliing water for about 15 minutes. Remove from pan and rinse the pork belly under running tap water. Slice pork belly into 1 - 1.5 cm thick pieces. Set aside.

In a medium pan or wok, dry-fry (without oil) prepared preserved mustard cabbage, chopped garlic and ginger slices under medium heat until dry and fragrant. Dish up and set aside.

In the same pan, heat up the oil and fry the garlic cloves until fragrant before adding the pork belly slices. Stir and toss in the fried preserved mustard cabbage until well mixed.

Pour in the water and gravy ingredients. Cover with lid and bring to boil. Give it a taste and adjust the seasonings like oyster sauce or light soy sauce or rock sugar to your taste. Cover and simmer under low heat for 45 minutes - 1 hour. Check the pan in between, if needed add in some hot water when the water dries up too much. Preferably the meat ought to be covered with liquid.

It is done when the pork belly is tender and the flavour has been absorbed; and the gravy is thickened. If you find it has too much gravy, open the lid and let it braise. We like ours with loads of gravy, so yummy to go with rice!!!
Braised Pork Belly with Preserved Mustard Cabbage


Baby Sumo said...

We just made mui choy chu yok last week also, usually I braise mine for 2 hours.

Sean said...

it's a rainy afternoon as i'm reading this, and i'm really thinking that your bowl of braised pork belly would be the perfect lunch :D

Michelle Chin said...

ah this is my favorite dish to eat. but it's kinda tedious to prepare!

Kelly Siew said...

Yum! This is ultimate comfort dish! :)

earl-ku said...

This dish is best after an overnight in the fridge...