Yen Can Cook ~ Braised Pork with Mui Choy
The Hakkas are known for incorporating preserved vegetables into their dishes, and the cuisine involves stewing and braising for long duration to further enhance the flavours. Braised Pork with Mui Choy 梅菜焖猪肉, is one of the popular and beloved Hakka dishes that truly represents the spirit of Hakka cuisine.
Others Mui Choy Recipes:-
Ingredients (Serve: 3-4)
500g pork belly, cut into bite size pieces, 1cm thickness
150g sweet Mui Choy
100g salty Mui Choy
Note: you may just use 250g sweet Mui Choy
3 cloves garlic, chopped
1/4 thumb-sized ginger, sliced
Cooking oil
Seasoning
1 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon dark soy sauce
1/4 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon pepper
400-500ml water
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Step 1: Wash and soak the preserved mustard greens (Mui Choy) multiple times to remove the sand, until the water runs clear. Let it soak for 30 minutes.
Step 2: Rinse and squeeze dry the Mui Choy as much as possible, cut into small pieces.
Step 3: In a dry wok, stir fry the preserved mustard greens (Step 1) until it is dry. Dish out and set aside.
Step 4: In the same wok, sear the pork belly (Step 3) until both side are lightly browned. Dish out and set aside.
Step 5: Heat up cooking oil in the wok, saute the garlic and ginger till fragrant. Add in pork belly (Step 4), Mui Choy (Step 3) and all ingredients of seasoning, bring to a boil. Lower heat and cover with a lid, then simmer for about 30-45 minutes till pork and Mui Choy softened.
Step 6: Serve.
HAPPY COOKING! #stayhealthy #staysafe
I really love this Braised pork with Mui Chou. It would be nice to add a bit salted fish, no??
I salute the many Hakka dishes that are always unique and delicious.
TM, I never tried salted fish version, but this dish already quite savoury, if salted fish is added, would it be too salty?
Incidentally, I just had a really good braised pork belly with mui choy at a family get-together today. In a dish like this, I know it’s insane but I actually enjoy the mui choy more than the fatty pork…lol. P/S: What are those orangy-coloured chunks in your dish…which looks like carrot (but I’m sure it isn’t). They also look like radish that has soaked up the sauce or are they mui choy stems? 😉
Kris, I know you, I like the Mui Choy also but you know what, hubby threw away the Mui Choy that I left for him without asking me as he’s not a fan of it, “gek sei ngo”!
The orangy chunks are the main stem of the Mui Choy, hehe 😛
Ah! I once had this at chap fan shop (I am sure your is even better) and I was surprised that I loved it so much. At first I wasn’t sure if I would even like it. This dish must have lots of rice heh..heh…
PH, this was my first attempt and I can’t say it’s better than those offered in zap fan shop, but it suits my taste bud and I like it!
This is nice!! I need to try to make this, the sauce also what I use for variety of pork dishes. lol
KY, it’s an universal combination that can be used for all sort of braise dishes. ^__^