Braised Pork with Mui Choy 梅菜焖猪肉
This braised pork with mui choy (preserved vegetable) is a popular dish in the Hakka (Chinese, 客家) family. The authentic of cooking this dish is to use a seasoned big piece of pork belly and cook it in a wok, then fry the mui choy separately. Then slice the pork belly in slices and arrange in a bowl together with the mui choy and let it steam for an hour or so. For my version I shortened the cooking time without the steaming part. I cut the pork belly in bigger bite sizes and braised together with the mui choy. The braised pork taste is equally good with the addictively savoury sauce but the pork shrunk after cooking, will definitely cut into thicker sizes the next time.


Braised Pork with Mui Choy
Ingredients
- 800 g pork belly
- 300 g sweet mui choy
- 5 cloves garlic
- 3 slices ginger
Seasoning
- 1 tsp pepper
- 1/4 tsp light soy sauce
- 1/2 tbsp sugar
- 1/2 tbsp sesame oil
- 1/2 tbsp oyster sauce
- 2 tbsp dark soy sauce
Instructions
- Cut pork belly into thick bite sizes and mix with the seasoning. Place in the chiller for later use.
- Rinse sweet mui choy, wash and soak for 45 minutes. After soaking, rinse it a few time and squeeze dry. Cut mui choy into about one inch length.
- Heat up wok with 2 tablespoon of oil. Stir fry garlic and ginger for a while and add in mui choy and stir fry for a minute. Add in pork belly and stir fry again till cooked.
- Lastly add water slightly cover up the pork and bring to boil. Lower heat and cover with a lid, then simmer for about 30-45 minutes till pork softened. Serve this savoury fragrant dish with hot rice.
梅菜焖猪肉
简单做法,猪肉和梅干菜沾着汤汁拌米饭好开胃 🙂
材料:
- 800克 三层肉
- 300克 甜梅菜干
- 5粒 蒜头
- 3片 生姜
调味料:
- 1茶匙 胡椒粉
- 1/4茶匙 酱请
- 1/2汤匙 白糖
- 1/2汤匙 麻油
- 1/2汤匙 耗油
- 2汤匙 黑酱油
做法:
- 将猪肉切厚块状和调味料一起腌制,放进冰箱,备用。
- 冲洗梅菜干数次,然后浸泡45分钟。再冲洗,挤干水分;切成约一寸长。
- 热炒锅,加入2汤匙油。放入蒜头和姜片翻炒几下,加入梅菜干,炒约一分钟至香。接着倒入猪肉,翻炒至猪肉变色。
- 最后倒入清水至盖过猪肉,煮至滚。盖上锅盖,用小火焖煮约30-45分钟至肉变软即可趁热配饭享用。
Hi Ann! I cooked this today. It was so good everybody ate more at dinner! My only problem was the meat and the skin detached; almost every piece. How do I prevent it? Thanks!
Hi Ai Li, Happy to hear that your family enjoyed this dish 🙂 I usually buy the pork belly in strip from Sheng Siong and cut into slices or bite sizes. There is another way to solve the problem, that is drop the whole piece of pork into boiling water for about a minute, then rinse and cut before seasoning.
Hi Ann! I cooked this today. It was so good everybody ate more at dinner! My only problem was the meat and the skin detached; almost every piece. How do I prevent it? Thanks!
Hi Ai Li, Happy to hear that your family enjoyed this dish 🙂 I usually buy the pork belly in strip from Sheng Siong and cut into slices or bite sizes. There is another way to solve the problem, that is drop the whole piece of pork into boiling water for about a minute, then rinse and cut before seasoning.