Braised Pork Belly with Preserved Mustard Green (Mui Choy Kou Rou)

Mui Choy Kao Yoke

Do you know that there are 2 kinds of preserved mustard greens, one sweet and one salty. For me, I like my braised belly with 1 part sweet and 2 part salty mui choy. I find that with the combination, I do not need to add as much sugar as how some recipe would call for to balance the rather salty dish.

The traditional way of preparing this dish is time consuming as you'd need to deep fry your pork separately, tend to the mui choy, then braise and steam the dish. I know that most of you would have stop here but don't be afraid to try this dish as I have also included a much simpler version for a quick dinner fix as well.