Mui Choy Kau Yoke

Mains
Pork
Rice
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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!

#themeatmensg #simple #delicious #muichoykauyoke #hakka #classic

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pork belly
0.00
g
g
pork belly
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
g
g
Hakka Mui Choy
0.00
g
g
Hakka Mui Choy
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
slices
slices
ginger
0.00
slices
slices
ginger
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
slices
slices
ginger
0.00
slices
slices
ginger
0.00
star anise
0.00
star anise
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
g
g
rock sugar
0.00
g
g
rock sugar
0.00
ml
ml
water
0.00
ml
ml
water

Steps

1

Wash and soak 200g Mui Choy for 30 minutes. After soaking, rinse it a few time to remove any grit.
Wash and soak 200g Mui Choy for 30 minutes. After soaking, rinse it a few time to remove any grit.
Mark as completed

2

Drain dry. Cut it into 0.5cm length.
Drain dry. Cut it into 0.5cm length.
Mark as completed

3

In a wok, on medium heat, dry fry drained Mui Choy and 6 slices ginger until dry and fragrant. Dish out and set aside.
In a wok, on medium heat, dry fry drained Mui Choy and 6 slices ginger until dry and fragrant. Dish out and set aside.
Mark as completed

4

Blanch 800g pork belly for 5 minutes.
Blanch 800g pork belly for 5 minutes.
Mark as completed

5

Remove, drain and pat dry.
Remove, drain and pat dry.
Mark as completed

6

Prick pork belly skin. Coat it with 1 tsp dark soya sauce. Set aside 30 minutes.
Prick pork belly skin. Coat it with 1 tsp dark soya sauce. Set aside 30 minutes.
Mark as completed

7

Heat up 2 tbsp oil in a non stick pan. Pan fry all sides of the pork till brown.
Heat up 2 tbsp oil in a non stick pan. Pan fry all sides of the pork till brown.
Mark as completed

8

Remove and rest 10 minutes. Slice it 1cm thick.
Remove and rest 10 minutes. Slice it 1cm thick.
Mark as completed

9

In a wok, fry 6 cloves of garlic and 5 slices of ginger till fragrant.
In a wok, fry 6 cloves of garlic and 5 slices of ginger till fragrant.
Mark as completed

10

Add in the Mui Choy, stir-fry for a minute.
Add in the Mui Choy, stir-fry for a minute.
Mark as completed

11

Season it with 2 tbsp soya sauce, 2 tbsp oyster sauce and 1 tbsp Shaoxing wine.
Season it with 2 tbsp soya sauce, 2 tbsp oyster sauce and 1 tbsp Shaoxing wine.
Mark as completed

12

Add in the pork slices, 600ml water, 1 star anise and 20g rock sugar. Simmer for 20 minutes.
Add in the pork slices, 600ml water, 1 star anise and 20g rock sugar. Simmer for 20 minutes.
Mark as completed

13

Taste and adjust seasoning.
Taste and adjust seasoning.
Mark as completed

14

Arrange pork slices, skin side down on the bottom of the bowl.
Arrange pork slices, skin side down on the bottom of the bowl.
Mark as completed

15

Cover it the Mui Choy.
Cover it the Mui Choy.
Mark as completed

16

Steam for 2 hours.
Steam for 2 hours.
Mark as completed

17

Remove and turn it onto a serving platter.
Remove and turn it onto a serving platter.
Mark as completed

18

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.
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.
Mark as completed

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