07 October 2010

Braised Pork Belly With Mui Choy ( Preserved Mustard )

My sis and her hubby came for a visit yesterday. Since they are staying for dinner, I asked my sis to simply whip up a dish. And out came our family's favourite, braised pork belly with mui choy. Yummy....

Ingredients :

250g pork belly - cut into thin strips
100g sweet mui choy
100g salty mui choy
1 tbsp minced garlic
1 tbsp minced shallots
2 tbsp oyster sauce
2 tbsp dark soy sauce
1/2 tbsp sugar
2 cups water

Method :

Rinse mui choy a few times till water runs clear and free of sand and salt.
Then soak for at least 2 hours, rinsing and soaking again every hour.
Cut mui choy into short sections and set aside.

Preheat wok with 2 tbsp oil.
Saute garlic and shallots till fragrant, then add in pork belly.
Stir fry till meat changes colour.
Add in oyster sauce, stir fry for 10 seconds, then add in dark soy sauce.

Continue to stir fry for another 30 seconds.

Add in mui choy and sugar and mix them all up evenly.

Finally, transfer them to a small pot filled with water. Mix evenly and braise for 1 hour under low heat or till pork is tender, mui choy is soft and sauce thickened.

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