With a Cantonese mother and a Hakka father I decided I have to cook this dish this way. I know, I know I deviated from traditions but I want to pay homage to both my parents. I blame it on lockdown. Too much time at home thinking. kekekekekeke
As my daughter is trying to learn how to do a Cantonese roast pork properly we can use the fruit of her labour. For my Traditional Cantonese Roast pork belly recipe – Traditional Cantonese Crispy Roast pork belly – Siu Yuk, 脆皮烧肉. – Just Julie (julieolive.co.uk) She made this piece of Cantonese roast pork yesterday and I turned it into Hakka Mui Choy with Pork Belly 梅菜扣肉 today for our evening meal.
Surprisingly the hubby love it and the daughter had a second helping too as we skipped lunch today. They were saving their calories for this dish. So funny.
I am very happy with this dish so I am posting recipe to share. I suppose it does take a bit of time to make the Cantonese Roast pork belly but you do not have to do everything in one day.
It’s not a stressful cook on the day as I do not have to boil the pork, marinate and fry on the same day anymore. Cooking it this way I have a different skin texture that I find very pleasant and it does eliminate half the cooking time on the day itself.
I suppose the best of all is that my family loves it.
Hakka Mui Choy with Pork Belly – 梅菜扣肉
- Piece of Cantonese roast pork
- Star Anise
- Dark soy sauce
- Oyster sauce
- Sesame oil
- Rock sugar
- Rice Wine
- Mui Choy, mustard vegetables (I used 2 pkts)
- Corn starch slurry to thickens
- Fry the ginger, minced garlic, shallots, and sweet mui choy.
- Add a couple pints of water
- Add in all the sauces, seasoned and taste and taste till you are happy. I preferred mine with more wine.
- Stew the mui choy (mustard vegetables for at least half an hour before assembling.
- Assembly with the pork belly skin side down.
- After assembly leave the pot alone for a few hours (the longer the better) Then put to steam and go watch television. Set your alarm for 2 to 3 hours.
- When inverting be careful, use a flat plate to drain the juice into a bowl first then overturn the Hakka Pork onto your serving plate. Pour the juice from the bowl back onto your pork.
- Topped with coriander and serve to happy 'customers'