• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g pork belly
  • 300g sweet mui choy (sweet preserved vegetables)
  • 1 tbsp oil
  • 1 tsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced shallots
  • 1 tbsp thick soy sauce
  • 200ml fresh chicken stock
  • Seasoning
  • 3/4 tbsp thick soy sauce
  • 2 tbsp light soy sauce
  • 1/2 tsp pepper
  • 2 tbsp sugar or to taste
  • 1½ tbsp Hua Tiau wine


  1. Cook the whole piece of pork belly in a pot of boiling water for 8-10 minutes. Dish out and brush with thick soy sauce. Deep-fry in hot oil till the meat is golden brown.
  2. Rinse the pork belly in cold water, then drain well and cut into thick slices. Soak mui choy for 30-40 minutes. Remove, rinse and drain, then chop finely. Put into a non-stick pan and fry briefly (to remove the moisture).
  3. Heat oil and sesame oil in a saucepan. Fry shallots and garlic until fragrant. Add the meat slices and seasoning. Pour in stock and bring to a boil.
  4. Put the prepared mui choy in a big stainless bowl. Transfer the pork slices and cooked seasoning to the mui choy and pour the gravy over. Steam the dish for 50-60 minutes. Dish out and serve.

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