Hakka Mui Choy Pork Belly

Hakka Mui Choy Pork Belly, commonly known as Mei Cai Kou Rou is a classic comforting Chinese Hakka dish, cooked with tender pork belly, braised or steamed with savory preserved mustard greens.  Most home cooks, though not all knows how to cook this dish.  This dish is best served with hot cooked rice and also white porridge.

Ingredients:

1 Packet Mui Choy (salty)

400 grams pork belly (skin on) - best with layers of fat and lean

6 thick slices ginger (remove skin)

15 garlic cloves (washed and skin on)

3 Star Anise

Premium dark soy sauce

80 ml. cooking oil, for cooking

Water, for braising

Seasoning:

Rock sugar

White pepper powder

Salt

Light soy sauce

1/3 cup Shaoxing wine

Additional, to be added and taste for correct seasoning:

Dark soy sauce

Sugar

Methods:

1. In a large container, add Mui Choy and rinse with water to remove salt and any impurities, then squeeze and drain.  Repeat this step for few rounds, then soak it at least for one hour.  Final rinsed, squeezed dry and drained.
2. Remove the hard stems of the Mui Choy, cut and set aside on a plate.
3. On a medium heated wok, add in the Mui Choy, stir fry (without oil) until dry, then remove onto a plate.
4. To prepare the pork belly, cut into 2 pieces.  Blanch in boiling water for about 10 minutes.  Drained and rinsed off scum, pat dry with kitchen paper and place in a deep plate.
5. Add dark soy sauce, coat meat evenly with the sauce.  Marinate for 20 minutes.
6. In a heated wok, add about 2 tablespoons cooking oil.  Sear the pork skin side down first till charred then do the same to the meat.  Once done, remove and cut meat to thick bite size and set aside.
7. In a clean heated wok, add 80 ml. of cooking oil (oil must be enough) and saute ginger, star anise and garlic till fragrant.
8. Add in the pork and fry till well combined.
9. Next, add in Mui Choy and fry till well incorporated.
10. Season with more dark soy sauce, Shaoxing wine, light soy sauce, salt and rock sugar.  (Taste for correct seasoning).
11. Add in 1 bowl of water first, stir to mix well.
12. Remove the ingredients into a large clay pot, add in additional hot water until cover the ingredients.  (Since I use clay pot for braising, I use hot water so the pot won't crack).
13. Cover and braise for about 40 minutes or until cooked through.
14. Ready to serve with hot steamed rice or plain porridge.

I adapted this recipe from 'Mama Pearl Asian Kitchen' with slight adjustments to suit my cooking preference.