Mui Choy Kau Yuk 梅菜扣肉

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Steamed Pork Belly with Preserved Mustard Greens (梅菜扣肉 Mui Choy Kau Yuk)
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Steamed Pork Belly with Preserved Mustard Greens (梅菜扣肉 Mui Choy Kau Yuk)

Steamed Pork Belly with Preserved Mustard Greens or better known as Mui Choy Kau Yuk in Cantonese is a traditional Hakka dish that is our all time favorite comfort food. The combination of tender and succulent pork belly with the crunchy pieces of the preserved vegetables in the rich, tasty and appetizing gravy is heavenly. It is a pretty straightforward dish to make with simple steps, once you had overcome the tedious process of washing the mui choy.

Ingredients

  • 600g Mui Choy (after they’re soaked and thoroughly washed), prefer more leaves less stem for better taste.

  • 400g pork belly

  • 1 cinnamon

  • 3 star anise

  • Half thumb size ginger (sliced)

  • For Mui Choy

  • 3 tbsp oil

  • 3 tbsp garlic (chopped)

  • 1/2 thumb size ginger (sliced)

  • 2 tbsp light soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp shao xin wine

  • 1 tsp sugar

  • 1 dash of white pepper

  • 1 pinch of salt

  • 1 tbsp dark soy sauce

  • 1 cup of water

  • For Pork belly seasoning

  • 1 dash white pepper

  • 1 tbsp sesame oil

  • 2 tbsp light soy sauce

  • 1/2 tsp shao xin wine

  • 1 tbsp dark soy sauce

  • thicken sauce with 1 tbsp of cornflour + 3 tbsp of water

Directions

    Recipe Video

    Kelly
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