Steamed Mui Choy with Pork Belly
Steamed Mui Choy with Pork Belly (Mei Cai Kou Rou/梅菜扣肉)is a Hakka delight and although quite tedious to prepare the traditional way, it is not difficult. The tedious part comes from prepping the mustard greens (mui choy/mei cai) to thoroughly get rid of fine sand particles. My method of cleaning the mustard greens (blanching in boiling water and soaking) is taught by the market auntie who sold them to me and it is quick & effective.
Another process is to deep-fry the pork and then plunging it in an ice water bath before steaming, but it is well worth the extra step because it results in a better texture. Prepare a bigger pot with the intention of leftovers as this dish keeps well.
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There are typically two methods of preparing this dish – simmering or steaming. I did both ways for the sake of experimentation and I preferred the traditional method of steaming because the mustard greens retain their shape and flavour better. This dish is really savoury and goes so well with anything – rice, porridge or steamed buns. The result is well worth all the work, I must say.