Ingredients
- 400g sweet mui choy (washed thoroughly, soaked for 15 minutes and chop to small pieces)
- 500g pork belly without skin (also known as three-layered pork, cut to small cubes)
- 4 whole garlic (smash it a bit with the side of a cleaver / chopper)
- 1/2 tablespoon cooking oil (preferably palm oil)
- Warm water
Seasoning
- 4 tbpn of dark soya sauce (or more if you prefer)
- a dash of sesame oil
- 4 tbspn of hua tiao
- Sugar and salt to taste (if necessary)
Directions
1. Heat oil in pot and stir-fry pork belly till beginning to brown.
2. Add mui choy and garlic and continue stir frying for another 1 to 2 minutes.
3. Add water & dark soya sauce to cover all the ingredients.
4. Simmer for at least 1 hour or more till meat is flavourful and slightly soft, checking that the dish does not dry out occasionally.
5. Add in the sesame oil, cooking wine and adjust taste with sugar.
*You can also add dried chillis at the stir-frying stage if you want a little spiciness to this dish.
- 400g sweet mui choy (washed thoroughly, soaked for 15 minutes and chop to small pieces)
- 500g pork belly without skin (also known as three-layered pork, cut to small cubes)
- 4 whole garlic (smash it a bit with the side of a cleaver / chopper)
- 1/2 tablespoon cooking oil (preferably palm oil)
- Warm water
Seasoning
- 4 tbpn of dark soya sauce (or more if you prefer)
- a dash of sesame oil
- 4 tbspn of hua tiao
- Sugar and salt to taste (if necessary)
Directions
1. Heat oil in pot and stir-fry pork belly till beginning to brown.
2. Add mui choy and garlic and continue stir frying for another 1 to 2 minutes.
3. Add water & dark soya sauce to cover all the ingredients.
4. Simmer for at least 1 hour or more till meat is flavourful and slightly soft, checking that the dish does not dry out occasionally.
5. Add in the sesame oil, cooking wine and adjust taste with sugar.
*You can also add dried chillis at the stir-frying stage if you want a little spiciness to this dish.
