Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

   Ingredients    :

   11/2 lb     sweet preserved vegetable (tim mui choy)

   1      lb     salted preserved vegetable ( ham mui choy)

   1 - 2 lb     pork belly with skin, wash and cut 

   2              stalks green onion, trim

   2              teaspoon sugar

   5 - 6         cloves garlic, slightly smashed

   3 - 4         ginger slice

   2 - 3         anise star

   1              teaspoon oyster sauce

   11/2         cup chicken broth

   1              teaspoon dark soy sauce

   11/2         teaspoon vegetable oil

   1              teaspoon corn starch mix with 2 tablespoon water

   dash of pepper powder

   salt to taste

   Method    :

    Wash and soak sweet and salted preserved vegetable for about 2 hours. In between change the

    water and remove soil. Remove and squeeze out water and cut about 1 inch length or smaller at your 

    choice.

  

     Marinate pork belly with pinch of salt, sugar and dash in pepper powder and light soy sauce. Mix and

     set aside.

     Heat oil in the wok on high and fry ginger slice and garlic until aromatic. Add pork belly to fry for

     about 3 - 5 minutes. Add in the preserved vegetable and green onion and continue to fry  everything

     in the wok.

     

     Add in chicken broth, sugar, anise star, dark soy sauce, oyster sauce. Close wok lid and let it simmer

     low for approximately 30 - 45 minutes. When its ready, taste and adjust if needed.

     Dish up and serve with hot rice or porridge.

    Enjoy!!

   

   

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)