Mui Choy Kau Yoke

A true Hakka gem that has withstood the test of time. One can never get sick of. The classic combination of savoury Mui Choy braised with fatty pork belly slices.
The only tedious process is washing grit off the mui choy. Once you’ve done that, the rest of the steps are pretty simple! During the braising process the fragrance of the pork fats combine with the unique fragrance of mui choy that made us salivate.
As always, pair this savoury, sweet and fragrant dish with a bowl of hot steaming rice!

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Adjust Servings
800g pork belly
1tsp dark soya sauce
4tbsp oil
200g Hakka Mui Choy
2tbsp oil
6slices ginger
6cloves garlic
5slices ginger
1star anise
2tbsp soya sauce
2tbsp oyster sauce
1tbsp Shaoxing wine
20g rock sugar
600ml water



Wash and soak 200g Mui Choy for 30 minutes. After soaking, rinse it a few time to remove any grit.
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Drain dry. Cut it into 0.5cm length.
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In a wok, on medium heat, dry fry drained Mui Choy and 6 slices ginger until dry and fragrant. Dish out and set aside.
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Blanch 800g pork belly for 5 minutes.
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Remove, drain and pat dry.
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Prick pork belly skin. Coat it with 1 tsp dark soya sauce. Set aside 30 minutes.
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Heat up 2 tbsp oil in a non stick pan. Pan fry all sides of the pork till brown.
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Remove and rest 10 minutes. Slice it 1cm thick.
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In a wok, fry 6 cloves of garlic and 5 slices of ginger till fragrant.
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Add in the Mui Choy, stir-fry for a minute.
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Season it with 2 tbsp soya sauce, 2 tbsp oyster sauce and 1 tbsp Shaoxing wine.
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Add in the pork slices, 600ml water, 1 star anise and 20g rock sugar. Simmer for 20 minutes.
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Taste and adjust seasoning.
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Arrange pork slices, skin side down on the bottom of the bowl.
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Cover it the Mui Choy.
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Steam for 2 hours.
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Remove and turn it onto a serving platter.
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If you prefer a thicker sauce, gently drain out the sauce into a pot when overturning onto a serving dish. Thicken the sauce with corn flour slurry.
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