Friday, March 13, 2009


Mui Choy Kau Yoke is a traditional dish in chinese families tables. If you like pork, you will definitely love this dish because the pork is so tender and soft.


500 g pork belly
200 g sweet mui choy, washed, soaked and diced
1 tbsp light soy sauce
2 tbsp chopped garlic

Seasoning A
2 tbsp light soy sauce
1 tsp dark soy sauce (depends to how dark you like)
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine

Seasoning B
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Shoaxing Hua Tiau wine
1/2 tbsp sugar
a dash of five spice powder


1. Rub pork belly with 1 tbsp light soy sauce. In a heated pot of oil, deep-fry until golden brown and then cut into thick slices.

2. In a wok, heat up 1 tbsp oil and add the sliced pork belly with seasoning A and stir until well mix for 15 minutes. Dish up and set aside.

3. With the same wok, heat up another 1 tbsp oil and saute the garlic until fragrant. Add in diced mui choy with seasoning B and stir fry until dry and aromatic. Dish up and set aside.

4. Arrange sliced pork belly into a steaming bowl with skin facing down and add the remaining liqiud to the pork. Then cover the pork with mui choy on the top.

5. Steam it at high heat for about 1 1/2 or 2 hours.

6. Remove and put in upside-down on a platter with some fresh lettuce.

7. Served it hot with rice.


Beachlover said...

wow!! your mui choy kau yoke look delicious,so juicy and fats!! last week I just cook braise mui choy yoke too...

ICook4Fun said...

This is something that I always crave for but never attemt to cook it myself. Seeing yours makes me want to cook it to. Thanks for sharing the recipe.

Sally said...

Hi Beachlover,
This is the steaming method and it really taste even better than braised.

Hi ICook4Fun,
You are welcome and hope you like my recipe.

Kay said...

looks better than any chinese restaurant. Yummy...

Sally said...

Hi Kay....thanks so much for your kindness comment!!!