This (mooi choy kau yoke) recipe that is an old school Hakka favourite that never fails. Easy to make, always impresses the guests with melts in your mouth deliciousness.
500g pork belly strip (3 inch wide)
250g mooi choy (there are a few types so be sure to ask your grocer for the sweet ones)
2 slices ginger
1 stalk spring onion
2 tablespoons Chinese Shao Xing wine
3 cloves chopped garlic
2 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon sugar
1 cup water
1/2 teaspoon Chinese rose wine (optional)
sprinkle of sesame oil
pinch of white pepper
1). Soak mooi choy for 1/2 hour, rinse and slice into 1/4 inch pieces.
2). Bring 1/2 a pan of water to a boil, add ginger, spring onions and wine. Put in the pork belly and make sure all sides of the outer part of the meat is cooked and firm. Remove.
3). Pat pork belly dry with paper towels and rub with a bit of dark soy sauce.
4). Make small pricks all over the skin of the pork belly with a skewer.
5). Heat 1/2 inch of oil in a pan and gently place the pork belly skin side down. Fry for 5 minutes or until the skin is light brown.
6). Remove and rinse pork belly in running water and leave it to cool down.
7). Make 1/2 inch slices of pork and arrange in a 6 inch Chinese soup bowl.
8). Heat 1 teaspoon oil in a pan and fry chopped garlic until fragrant. Add mooi choy and stir fry until dry then add sauce ingredients.
9). Simmer for 5 minutes and pour on top of pork belly slices.
10). Cover bowl with aluminium foil and steam pork belly for 3 hours and it is ready to be served.
The bowl can be turned over a large plate for better presentation.
If you prefer thicker sauce, drain the sauce from the mooi choy kau yoke into a pan and heat it up with 1/4 teaspoon cornstarch mixed into 2 tablespoons water. Pour sauce back on top of the mooi choy kau yoke.
Lovely when eaten with rice congee.