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.

Preserved Mustard (Mui Choy) with Mince Pork (梅菜肉碎) is my favourite childhood Hakka dish. My mother used to cook Mui Choy with mince pork for us but I remembered hers to bit a tad sweeter than mine.  It is because I am conscious of eating less sugar over the years that I do not use a lot of sugar in my dishes. I drink black coffee and my tea with a just a touch of milk. 

I still remember when I first found Mui Choy in UK. I was jumping up and down looking like a crazed woman in the supermarket! That was more than 2 decades since I last ate and hubby was very amused.  

While I was talking with my friends this morning about cooking this Hakka Mui Choy with mince pork, two of them asked me why theirs always so salty and another said she love this dish but hers always too salty too. So I have decided to do a write up of what to me is a simple dish but then again I home cook 99% of my food and I can always consult my mother. As usual my recipe is from my mother and I always said it’s just a guide. Use my tips and cook it seasoned to your taste. Enjoy.