Mui Choy or Preserved Mustard Cabbage with Pork Belly - Featured in Group Recipes

This is a very common dish.  It seems like you can see this dish in most of the “Chap Fan” (Mixed Rice) store or even restaurants.  I have tasted many at different places but there is not one that come close to Mum’s recipe. Maybe I am being bias... LOL!

Ther are two types of preserved mustard cabbage (Mui Choy), salty and sweet. My Mum like to use the salty one and have it washed and soaked for one hour and chopped into small pieces before cooking.

Preserved Mustard Cabbage (Mui Choy) 

with Pork belly

Ingredients

330gm Mui Choy (Salty type) (preserved mustard cabbage)

650gm pork belly (with or without skin)

6 bibs chopped garlic

2 cinnamon sticks

5 dried chilly – soaked and drained (put less if you do not like it too spicy)

2 tbs oyster sauce

1 tbs thick soy sauce

1 cube chicken stock

Water

Method

Heat up the wok and add “Mui Choy” and stir fry to get rid of most of the moisture and set aside.  Cook pork belly in water and drain and set aside.  Heat oil in pot add garlic, cinnamon sticks and dried chilly and fry till fragrant.  Add pork belly and Mui Choy and stir fry till well mixed. Add oyster sauce and chicken stock and stir fry for 2 minutes. Add water to cover all the ingredients by at least 1 cm and turn heat to low. Let it stew for 1 hour or till Mui Choy is soft and pork is flavourful.

This dish is great eaten with plain white rice. Some like to eat it with steam or fried Man Tou (Chinese bun).

Tweet

Pin It