Mui Choy Kau Yoke

GRACE MUI CHOY
 KAO YOKE
Adapted from Adelinealy Lim

I use sweet and salty Mui Choy to Mix

1) wash and soak with water for 20 minutes, drain and squeeze off the liquid.
   Soak again for 20 minutes , drain and squeeze dry.
   Remove the tough stem.
   Cut the tender stem and leaves into bite size (1 cm ).

2) Heat the wok with 2 tbsp oil , 1tbsp garlic minced, 3 sliced ginger until fragrance.

3) Add Mui Choy and stir fry with 2 tbsp sugar for 3 minutes.

4) Add 2 tbsp Shaoxing wine or Hua Tiao Wine
    2 tbsp Mushroom flavored black sos(LKK)or dark soya sauce ,
    4 tbsp oyster sauce( I added to my liking)
    2 Tbsp fried onion oil,
    1 Tbsp fried onion,
    1/4 tsp ground pepper,
    1/2 tsp sesame oil,
    2  Star  anise,  
    1 big red chillies (remove seed)

5) Top up with boiling water just enough to cover the Mui Choy and bring to boil.       Simmer for 1 hour.

6) Taste and add seasoning to individual liking.

7) Thicken with 2 tsp cornflour with 1 tbsp water and bring to boil.

8) Scoop the ready Mui Choy to the prepared Pork Belly with skin facing down in a heat proof dish alternately and sides.

9) Cover with aluminum foil and steam for 3 to 4 hours until the meat is tender.    (Note: Remember to check on water level during steaming). If water level down add up with hot boiling water into the steamer.

10) Before serving, turn over to another heat proof dish so that the pork belly skin facing up. Garnish with coriander/celery/parsley/spring onion and etc.

Pork belly
1 st step
500gm  pork belly with skin. Wash
Place the pork belly into a pot and fill up with tap water
Use high heat and bring to boil for 2 min and remove and drain then wash the pork on running tap water to remove the scum and scrape the skin to remove the hairs and any impurities

2nd step
Fill the pot with boiling water which can cover the whole piece of the pork belly and add
3 slices of gingers
3 tbsp cooking wine( I use hua tiao wine)
1 stalk spring onion
1 tsp salt
Bring to boil with the pork belly then simmer with low heat for 25 minutes
Remove from heat and drain of the liquid
Set aside the pork belly and let it cool and dry.
Apply the skin with some vinegar and pan fry till golden brown.
Remove from heat once its done. Leave to cool and sliced into 1/2 inch thick.
Coat the skin with oyster sauce
Then pan fry the seasoned pork for 1 to 2 minutes on each sides
Remove from heat and set aside.
***Note
Be Cautious of the oil sputting. Use a wok cover to act as shield when browning the skin.

Happy Cooking!!
Kelly's Kitchen