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Hakka Mui Choy with Pork Belly - 梅菜扣肉

Ingredients
  

  • Piece of Cantonese roast pork
  • Ginger
  • Garlic
  • Shallots
  • Star Anise
  • Dark soy sauce
  • Oyster sauce
  • Sesame oil
  • Rock sugar
  • Rice Wine
  • Pepper
  • Mui Choy, mustard vegetables (I used 2 pkts)
  • Corn starch slurry to thickens

Instructions
 

  • 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'