Preserved Mustard Green Pork Stew /Mui Choy. Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. This braised pork with mui choy (preserved vegetable) is a popular dish in the Hakka (Chinese, 客家) family. The authentic of cooking this dish is to use a seasoned big piece of pork belly and cook it in a wok, then fry the mui choy separately.

Preserved Mustard Green Pork Stew /Mui Choy It is a medley of sweet, savory and sour from the greens and the unctuous texture of the meltingly tender pork belly. Once the fried mui choy has cooled down, mix in the marinade for mui choy. In a big bowl, place the minced pork, finely chopped water chestnuts, minced ginger and mix in all the ingredients for minced pork marinade.

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, preserved mustard green pork stew /mui choy. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pork Belly with Preserved Vegetables aka Mei Cai Kou Rou in Chinese / Mui Choy Kau Yuk in Cantonese is a notable dish in Hakka cuisine. This braised pork with mui choy (preserved vegetable) is a popular dish in the Hakka (Chinese, 客家) family. The authentic of cooking this dish is to use a seasoned big piece of pork belly and cook it in a wok, then fry the mui choy separately.

Preserved Mustard Green Pork Stew /Mui Choy is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes delicious. Preserved Mustard Green Pork Stew /Mui Choy is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook preserved mustard green pork stew /mui choy using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients requirements - Preserved Mustard Green Pork Stew /Mui Choy:

Require 10 clove - garlic.
Need 600 grams of pork or spare rib.
Give 1 tbsp for dark soy sauce.
Require 1/2 tbsp - light soy sauce.
Give 3/4 tbsp for sugar.
Require 1 tbsp oil.
You need 800 ml water.
Need 300 grams of salty preserved mustard green.

Add the water bit by bit so that the pork absorbs all the water well. Combine well and stir towards one direction. Mui choy - preserved mustard - is green leafy vegetable that is salted and dried under the sun. If you like flavoursome mui choy and tender pork, you will like this simple to cook but very tasty dish.

Preserved Mustard Green Pork Stew /Mui Choy how to cook:

Wash preserved mustard 3 times (its very salty)and soak for half hour then drain.
Dice preserved mustard green.
In pan with oil brown pork with garlic.
Add preserved mustard green and water.
Put all ingredient into preasure cooker on high for 30 minute.
Add sauce and cook on high anther 15 minute.

Mui choy - preserved mustard - is green leafy vegetable that is salted and. I have previously made the more traditional (and more simple) version of mui choy on a few occasions, but while reading through The Hakka Cookbook I was intrigued by a recipe for "Chef Soon's Pork Belly with Preserved Mustard Greens", a more intricate version of the dish cooked with a plethora of spices. Mui choy is preserved mustard green. Do not underestimate this humble mui choy. It is very delicious and you can prepare it anyway you like, be it steamed, braised, stewed or even for soup.

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