Mui Choy Kau Yuk (Double-Cooked Pork Belly with Preserved Mustard Greens) 梅菜扣肉

Succulent slices of tender pork belly are first deep-fried then steamed with flavorful preserved mustard greens, creating a rich, melt-in-your-mouth experience with a savory and slightly sweet aroma.

Nutrition (per serving)

Ingredients

• 500g pork belly with skin on
• 200g preserved mustard greens (Mui Choy)
• 3 slices ginger
• 2 cloves garlic, minced
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine
• 2 tbsp cooking oil (for frying)
• Sauce:
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 cup water
• 1 tsp cornstarch slurry (for thickening)

Steps

1. Blanch pork belly in boiling water with ginger slices for 10 minutes. Drain, pat dry, and rub skin with dark soy sauce.
2. Heat oil in a wok. Fry pork belly skin-side down until golden brown and crispy, about 5-7 minutes. Remove and let cool, then slice into thick pieces.
3. Rinse preserved mustard greens (Mui Choy) thoroughly to remove excess salt. Squeeze dry and chop into small pieces.
4. In a clean wok, sauté minced garlic and chopped Mui Choy until fragrant. Add light soy sauce, sugar, and white pepper. Stir-fry for 2-3 minutes.
5. Arrange pork belly slices skin-side down in a deep bowl. Top with the sautéed Mui Choy mixture.
6. Combine sauce ingredients (light soy sauce, dark soy sauce, oyster sauce, sugar, water). Pour over the pork and Mui Choy.
7. Steam for 90-120 minutes until pork belly is very tender and Mui Choy is infused with flavor.
8. Carefully drain the liquid from the bowl into a small pot. Turn the bowl upside down onto a serving plate.
9. Heat the reserved liquid, bring to a simmer, and thicken with cornstarch slurry. Pour the thickened sauce over the Mui Choy Kau Yuk. Serve hot.

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