Mui Choy Kau Yoke

Mains
Pork
Rice
Sides/Snacks

Easy Level:

Not that easy

Cook Time:

3 Hrs 30 Mins

Servings:

4

A true Hakka gem that has withstood the test of time – 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.

Pair this savoury, sweet and fragrant dish with a bowl of hot steaming rice!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Pork belly
0.00
g
g
Pork belly
0.00
tsp
tsp
Dark soy sauce
0.00
tsp
tsp
Dark soy sauce
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
Star anise
0.00
Star anise
0.00
tbsp
tbsp
Soy sauce
0.00
tbsp
tbsp
Soy 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 Mui Choy for 30 minutes. After soaking, rinse it a few time to remove any grit.
Wash and soak 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 of ginger until dry and fragrant. Dish out and set aside.
In a wok, on medium heat, dry fry drained Mui Choy and 6 slices of ginger until dry and fragrant. Dish out and set aside.
Mark as completed

4

Blanch pork belly for 5 minutes. Remove, drain and pat dry.
Blanch pork belly for 5 minutes. Remove, drain and pat dry.
Mark as completed

5

Prick pork belly skin. Coat it with dark soy sauce, and set aside for 30 minutes.
Prick pork belly skin. Coat it with dark soy sauce, and set aside for 30 minutes.
Mark as completed

6

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

7

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

8

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

9

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

10

Season it with soy sauce, oyster sauce and Shaoxing wine.
Season it with soy sauce, oyster sauce and Shaoxing wine.
Mark as completed

11

Add in the pork slices, water, star anise and rock sugar. Simmer for 20 minutes. Taste and adjust seasoning.
Add in the pork slices, water, star anise and rock sugar. Simmer for 20 minutes. Taste and adjust seasoning.
Mark as completed

12

Arrange pork slices, skin side down on the bottom of the bowl, and cover it with Mui Choy. Steam for 2 hours.
Arrange pork slices, skin side down on the bottom of the bowl, and cover it with Mui Choy. Steam for 2 hours.
Mark as completed

13

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

14

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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