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Recently I was in Chinatown food shopping,I requested the seller at the vendor store to get me "sweet" preserved vegetables (mui choy) but he recommended a "salted" mui choy in loose bundle.He even told me salted mui choy taste better than sweet mui choy. Well ,I'm a sucker for anything taste better that I never try before! hehehe!! So I asked for a bundle of salted mui choy,it's approx 1 pound and plan to mix with a pack of sweet mui choy I still have a home. Actually the salted mui choy not really salty provided you must soaked in water for 24 hours,then keep changing the water until it's color changed clear. .I recalled my mom told me to get sweet mui choy if I'm going to cook mui choy yoke .When I mixed both sweet and salted preserved vegetable together ,I don't have to add in soy sauce or salt when cooking.It's really a married in heaven!! This dish is a comfort food for me when I was living in Malaysia. Usually we eat mui choy yoke with congee/porridge..If you miss home or family,try to cook this dish...as easy as ABC!!
Ingredients:
1 lb salted mui choy
1 lb sweet mui choy
3 pound pork belly ( cut 1 1/2 inch each)
6-7 fresh garlic (peel and chopped)
3 tbsp thick caramel soy sauce
2 tbsp sugar
1 cup water
1 tbsp cooking oil
Method:
1:Soaked mui choy in cold water 24 hours.In between keep washing and changing the water to remove soil .Then cut about 1 inch length mui choy,wash with clean water again..Remember to wash mui choy until no soil.Cut pork belly with skin about 1-2 inch each pieces.
2:Prepare pressure cooker at high heat with oil,add in pork belly ,fats and skin facing the pot bottom for 2-3 minutes,then add in chopped garlic.Fry until fragrant,then add in cut and clean mui choy,water ,sugar and thick caramel soy sauce.Cover with lid and notch,let it cook for 25-30 minutes at high heat
3:Remove pressure cooker from heat and slowly remove notch to release steam.Then check the seasoning again,dish out and serve with white rice or porridge.
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