Shared by Theresa on 20th Jan 2015
Made mui choy kau yoke and taro kau yokefor dinner today … incase you guys want to make it too .. Here is the recipe and pictures of the step by step mui choy kau yoke bao.
Ingredients:1 kg pork belly
1/2 tsp five spice powder
300 g mui choy (preserved mustard greens)
1/2 bulb garlic,
finely choppedfew thin slivers of ginger3 tbsp kicap manis (sweet soy sauce)
soy sauce
sugar
salt &
peppercornstarch + water (to form a slurry)
Method:Wash pork belly with cold water and pat it dry with a kitchen towel.
Cut belly into half crosswise so that it’s a bit smaller.
Score pork belly on the skin.
Marinate it with some soy sauce and five spice powder for 30 minutes or so.
Cut mui choy into 1 cm pieces and soak in cold water for about 4 hours.
Change water several times to get rid of all the excess salt, sugar, and sand.
Squeeze the mui choy to remove the excess water.
Fry pork belly skin side down on medium low heat with some oil in a wok until crispy.
Turn the belly over and caramelize the other side.
Reserve the pork belly aside.
In a pot, stir fry mui choy with some oil until fragrant.
Add garlic and ginger and fry for a few minutes.
Add pork belly into the pot and just enough water to cover.
Mix in the kicap manis, a bit of soy sauce, and sugar.
The braising liquid should be lightly sweet with a hint of saltiness.
Simmer with a lid on for 4 hours until the pork belly is very tender.
Add enough slurry to create a velvety sauce.
Serve mui choy kau yoke with rice.
I made taro kau yoke for hubby cause he wanted taro ..
