Pork Belly Mui Choi ( Preserved Mustard Greens Braised Pork Belly)

A traditional Hakka dish, with sweet and salty pickled mustard greens and the slow-cooked melty pork belly, simply delicious.  Being a Hakka, this is something we always have for meals at home.
It goes so good with just plain rice and, you would ask for 2 bowls of rice for sure.

You can easily get this packet of preserved mustard greens from the Asian grocery shop.
I used the whole packet.



Recipe from: Going with my gut ( with alterations)
Ingredients
1 and 1/2 kg pork belly, no bones preferred ( medium-fatty pieces, cut into strips)
1 packet mui choy( soak for 1 hour, clean and rinse 3 times. Dice into 1 cm sections)
10 big gloves of garlic (peeled, roughly chopped)
2 to 3 tablespoons cooking oil
4 tablespoons dark soya sauce
4 tablespoons brown sugar / granulated sugar

Get your butcher to cut them into slabs for you.
Fry until it turns lightly browned.

2 main ingredients 

I use a claypot for cooking this.
It should do better than metal pot, my personal preference.

Method
Heat up the work over medium high heat, lightly brown all sides of the pork belly. Set aside.
Fry the garlic until softened, add in the chopped mui choi and stir fry for 15 minutes.
Transfer mui choy with garlic into a large pot ( I use a clay pot).
Place pork belly on top of the bed of mui choi.
Mix in the sugar and dark soya sauce with everything.
Pour in boiing water until all ingredients is covered.
Slow cook on low heat for at least 3 hours.
( add extra salt and dark soya sauce as necessary. Mine is just perfect).