Mui Choy Kau Yuk (Double-Cooked Pork Belly with Preserved Mustard Greens)

Ingredients

Instructions

1. 1

   Blanch pork belly in boiling water with ginger slices for 10 minutes. Drain, pat dry, and rub skin with dark soy sauce.

2. 2

   Heat oil in a wok. Fry pork belly skin-side down until golden brown and crispy, about 5-7 minutes. Remove and let cool, then slice into thick pieces.

3. 3

   Rinse preserved mustard greens (Mui Choy) thoroughly to remove excess salt. Squeeze dry and chop into small pieces.

4. 4

   In a clean wok, sauté minced garlic and chopped Mui Choy until fragrant. Add light soy sauce, sugar, and white pepper. Stir-fry for 2-3 minutes.

5. 5

   Arrange pork belly slices skin-side down in a deep bowl. Top with the sautéed Mui Choy mixture.

6. 6

   Combine sauce ingredients (light soy sauce, dark soy sauce, oyster sauce, sugar, water). Pour over the pork and Mui Choy.

7. 7

   Steam for 90-120 minutes until pork belly is very tender and Mui Choy is infused with flavor.

8. 8

   Carefully drain the liquid from the bowl into a small pot. Turn the bowl upside down onto a serving plate.

9. 9

   Heat the reserved liquid, bring to a simmer, and thicken with cornstarch slurry. Pour the thickened sauce over the Mui Choy Kau Yuk. Serve hot.