Muy Choy Kau Yoke
1.2 kg pork belly
300g Mui Choy (u can add more if u like)
3 tbsp oyster sauce
2 tbsp sugar
3 tbsp soy sauce
3 tbsp dark soy sauce
Few slices old ginger
6 cloves garlic
300g Mui Choy (u can add more if u like)
3 tbsp oyster sauce
2 tbsp sugar
3 tbsp soy sauce
3 tbsp dark soy sauce
Few slices old ginger
6 cloves garlic
1. Wash n Soak Muy choy from all the dirt n salt. Keep changing the Waterford a few times. Soaked at least for 1 hour. Drain muy choy n cut into 1-2 inches size.
2.Blanch Pork to remove odour. Prick the skin with fork. Dry meat with a kitchen towel. Rub some dark soy sauce on the skin to giv the pork belly some Colour.
3. Baked pork belly in the preheat oven with TOP heat only on 250C for 30 million or until the skin become cooked. Cut pork into slices of 1/2 inch thick, set aside.
4. Heat the wok, add oil. Add ginger n minced garlic. Fry until fragile, add Muy Choy n continue to fry. Add all the seasoning n mixed well. Add some water just enough to cover the Muy Choy. Simmer it until the sauce thickened.
5. Arranged sliced pork bells into a bowl with skin side down.Pack Muy Choy over the pork sliced. Cover it with aluminium foil.
6. steamed it for at least 3-4 hours in very slow fire. The longer it steamed, the more flavourful n tender the meat is.
7. Remove aluminium foil, put a plate n Make a quick turn, done.
Link back to DHM: https://www.facebook.com/photo.php?fbid=1530786776949480&set=pcb.1809232582671002&type=3
Credit: Lisa Yip
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-mui-choy-kao-yuk.html
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