Pork belly is one of my favorite part of pork. I know I know… it’s not a healthy choice of meat, so I always pick the lean one with less fat. ‘Mui Choy Kau Yoke’ is one my favorite dish too, it is so good with plain steamed rice! I have always hesitated to make this dish at home because the pork skin has to be fried before steaming– imagine the oil splashing everywhere on the stove or in the oven… and not to mention the chance of triggering smoke detector…
This time however I decided to give it a try. What I did was clean and pat dry the meat, then put them skin down into the wok with little cooking oil, and fry the skin , use a lid from time to time so oil won’t splash everywhere but open the lid to keep eye on the meat so that it won’t be watery.
Mui Choy Kau Yoke Recipe
1.5-2 lbs pork belly
3-4 cup mui choy sum (mui choy stems)
1/2 tsp five-spice powder
1 tsp chicken bouillon powder
2 dashes of ground white pepper
2 tbsp dark soy sauce
Mui choy sum marinade:
2 clove chopped garlic
5-7 tbsp pack brown sugar
2 tbsp dark soy sauce
1 tbsp cooking oil
Clean and pat dry the pork with paper towel. Put a pan on high heat and add 1 tbsp of oil. When the pan is hot place the pork skin side down to fry the skin. Cover with lid if necessary. Fry until skin is golden brown (the meat is still raw).
Remove and slice into 1/2 inch thick and 2 inch long. Season with pork marinate for 30 minutes.
Line pork belly(with marinate) at the bottom of a big bowl, steam on high heat for 1 hour. Add water to the steamer if water is drying out.
Meanwhile, soak mui choy in water for 5 minutes so it’s slightly soft. Open up each stem and wash under water 2-3 times to remove sand and dirt. Cut into small pieces. Season with mui choy sum marinate for 30 minutes.
After 1 hour of steaming, arrange mui choy sum (with marinate) on the top of the pork, steam on high heat for another 45 minutes, adding water to the steamer if necessary. If softer mui choy sum is preferred steam for 1 hour. When done steaming, let the pork sit in the steamer for a while for the meat to absorb the flavor– the longer the better.
Before serving, drain the juice from the bowl into a sauce pan, heat up on the stove and thicken with some cornstarch water. Pour the thicken sauce back onto the reheated pork. Serve hot with steam rice.