Braised Pork Belly with Mustard Greens (Mui Choy Kau Yuk)
Ingredients : -
1 1b pork belly with the skin on
1 star anise
1 stalk green onion
3 slices ginger
1 tbsp Shaoxing rice wine
2 cups of water
Seasoning for the mustard greens
6 oz preserved mustard greens - sweet
2 tbsps sugar
1 tbsp soya sauce
Seasoning for the pork belly
1 tbsp dark soya sauce for rubbing on the skin and pan-fry
1 tbsp minced garlic
2 stalks green onions - chopped
2 tbsps sugar
1 tbsp soya sauce
1 tbsp dark soya sauce
1 tbsp Shaoxing rice wine
Method : -
Wash the mustard greens thoroughly to remove the dirt and sand . Rinse for about 6 -8 times . Soak it in water in a bowl for at least 6 hours or overnight. Cut the greens into 1/2 inch pieces. Heat 1 tbsp of cooking oil in a wok. Add the pork belly to fry till slightly golden brown on each side. Set aside .
Heat the wok with a little cooking oil and add the greens to fry. Add the sugar and soya sauce. Add the pork belly , star anise, green onion and ginger , Shaoxing rice wine and the water. Bring it to a boil and reduce the heat to low and simmer to braise the pork belly for 2 hours .
Stir it every 30 minutes and check the liquid in the wok to make sure that it is dried up.
Take out the pork belly with the mustard greens and serve immediately with plain rice .
Ingredients : -
1 1b pork belly with the skin on
1 star anise
1 stalk green onion
3 slices ginger
1 tbsp Shaoxing rice wine
2 cups of water
Seasoning for the mustard greens
6 oz preserved mustard greens - sweet
2 tbsps sugar
1 tbsp soya sauce
Seasoning for the pork belly
1 tbsp dark soya sauce for rubbing on the skin and pan-fry
1 tbsp minced garlic
2 stalks green onions - chopped
2 tbsps sugar
1 tbsp soya sauce
1 tbsp dark soya sauce
1 tbsp Shaoxing rice wine
Method : -
Wash the mustard greens thoroughly to remove the dirt and sand . Rinse for about 6 -8 times . Soak it in water in a bowl for at least 6 hours or overnight. Cut the greens into 1/2 inch pieces. Heat 1 tbsp of cooking oil in a wok. Add the pork belly to fry till slightly golden brown on each side. Set aside .
Heat the wok with a little cooking oil and add the greens to fry. Add the sugar and soya sauce. Add the pork belly , star anise, green onion and ginger , Shaoxing rice wine and the water. Bring it to a boil and reduce the heat to low and simmer to braise the pork belly for 2 hours .
Stir it every 30 minutes and check the liquid in the wok to make sure that it is dried up.
Take out the pork belly with the mustard greens and serve immediately with plain rice .
