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'