Taste the intense flavour and the fats of the pork melting in your mouth. . The preserved Mui Choy (dried salted veggie but sweet) has a nice balance which is light tasting and goes well with the meat soft texture. This dish might not be so acceptable by healthy freaks who shy away from most fat but in this case the fat actually gets soaked up by the 'mui choy' and become very 'mui', giving glory to it's name. "Mui" in cantonese means 'soft' .
Ingredients:
1 lb pork belly - trimmed to a nice square piece
3 slices ginger
2 stalk s green onion
1 tbsp of Shaoxing wine
A pinch of salt
1 tbsp light soy sauce for rubbing the skin of blanched belly pork
8 ozs sweet mui choy, washed, soaked and cut into small 1/2 inch pieces
2 tbsp chopped garlic
Sesame oil
Garnishes
Seasonings for sauce:
2 tbsp light soy sauce
1 tsp dark soy sauce (depends to how dark you like)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine
Seasonings for mui choy:
1 tbsp light soy sauce1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine
1/2 tbsp sugar
a dash of five spice powder
1/2 cup stock
METHOD :
Boil 2 cups of water with the ginger slices, green onions, shaoxing wine, and salt and put in the piece of belly pork to partially cook the meat.
Remove and prick the skin of the belly pork, pat dry with kitchen towel before rubbing the skin with light soya sauce.
In a heated wok of about 1 inch oil, deep-fry the skin until golden brown.
Remove from oil and put belly pork into a large bowl of water, to rid of access fat.
When pork is cool enough to handle, slice into 1/2 inch thick slices.
Mix the seasonings for the sauce and put the seasonings onto the bowl which can fit into the pressure cooker.
Arrange the pork slices on the sauce - skin side down.
Prepare the mui choy:
In a wok, heat up 1 tbsp oil and saute the garlic until fragrant. Add in mui choy pieces and stir-fry before adding in the seasoning. Continue to stir fry until aromatic. Dish up and top it on top of the arranged pork slices.
There should be enough liquid to cover the mui choy and add in more stock if necessary.
Cover the bowl with heavy duty aluminium foil.
Put a steam rack and 1 inch of water into pressure cooker, then put the bowl on top of rack. Cover the pressure cooker and pressurized for 3/4 hr to 1 hour. Allow the pressure to release by itself before opening the pressure cooker.
Remove the aluminium foil and drain the sauce into a microwave safe bowl.
Overturn the bowl on to the serving platter.
Microwave the sauce for 1 minute on high and thicken the sauce with 1 tbsp of tapioca starch which has been diluted with 1 tbsp water. Cook for another 1 1/2 minutes until the sauce thickens.
Pour thicken sauce over the pork and drizzle with sesame oil..
Garnish and serve hot.
1 lb pork belly - trimmed to a nice square piece
3 slices ginger
2 stalk s green onion
1 tbsp of Shaoxing wine
A pinch of salt
1 tbsp light soy sauce for rubbing the skin of blanched belly pork
8 ozs sweet mui choy, washed, soaked and cut into small 1/2 inch pieces
2 tbsp chopped garlic
Sesame oil
Garnishes
Seasonings for sauce:
2 tbsp light soy sauce
1 tsp dark soy sauce (depends to how dark you like)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine
Seasonings for mui choy:
1 tbsp light soy sauce1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine
1/2 tbsp sugar
a dash of five spice powder
1/2 cup stock
METHOD :
Boil 2 cups of water with the ginger slices, green onions, shaoxing wine, and salt and put in the piece of belly pork to partially cook the meat.
Remove and prick the skin of the belly pork, pat dry with kitchen towel before rubbing the skin with light soya sauce.
In a heated wok of about 1 inch oil, deep-fry the skin until golden brown.
Remove from oil and put belly pork into a large bowl of water, to rid of access fat.
When pork is cool enough to handle, slice into 1/2 inch thick slices.
Mix the seasonings for the sauce and put the seasonings onto the bowl which can fit into the pressure cooker.
Arrange the pork slices on the sauce - skin side down.
Prepare the mui choy:
In a wok, heat up 1 tbsp oil and saute the garlic until fragrant. Add in mui choy pieces and stir-fry before adding in the seasoning. Continue to stir fry until aromatic. Dish up and top it on top of the arranged pork slices.
There should be enough liquid to cover the mui choy and add in more stock if necessary.
Cover the bowl with heavy duty aluminium foil.
Put a steam rack and 1 inch of water into pressure cooker, then put the bowl on top of rack. Cover the pressure cooker and pressurized for 3/4 hr to 1 hour. Allow the pressure to release by itself before opening the pressure cooker.
Remove the aluminium foil and drain the sauce into a microwave safe bowl.
Overturn the bowl on to the serving platter.
Microwave the sauce for 1 minute on high and thicken the sauce with 1 tbsp of tapioca starch which has been diluted with 1 tbsp water. Cook for another 1 1/2 minutes until the sauce thickens.
Pour thicken sauce over the pork and drizzle with sesame oil..
Garnish and serve hot.
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