Braised Belly Pork with Mui Choy

There are two types of 'mui choy'. One is preserved with salt and the other is darker in color which is termed 'teem' - sweet. The sweet type is more 'mui' which is soft in cantonese, the softer the better, it will melt in the mouth. This dish could be presented in a fancier manner but for homecooked meals this is good eats.



Ingredients:

600g belly pork
200g garlic (chopped)
4 tbsp light soya sauce
400g pickled vegetable (teem mui choy)
2 tbsp dark soya sauce
a dash of sesame oil
1/2 tsp sugar
5 tbsp cooking wine (wong chau/shao xing/hua tiau)
3 tbsp oil

Method:

Remove leaves of mui choy from stem, wash and steep in water to remove excessive salt. Cut into 1 inch lengths.

Cut belly pork into 1 inch cube and sprinkle with salt and pepper.

Using the pressure cooker, heat 3 tbsp oil and fry the pork until slightly brown, then add the garlic and mui choy. Stir fry until fragrant, add the light soya sauce and enough water to cover the pork and mui choy.

Close the lid and pressurized for 15 minutes(from hissing). Release pressure by putting the pot under cold running water.(to prevent cooking any further)

Return pot to heat and cook down the sauce.(sauce should not be too runny). Add in the dark soya sauce , sesame oil, cooking wine and adjust taste with sugar.

Serves