This is related to my next posting on Sweet Mui Choy and Pork Belly Pau [see recipe]. I had some leftovers from making the paus which I served with porridge. It is very tasty and yummy by itself. I thought it would be good idea to post it separately without the pau recipe so that readers who do not wish to make paus can still enjoy this dish with porridge.
Recipe Source - Yum Yum Magazine with slight modifications
Ingredients
300 gm skinless pork belly - cut into thin strips
300 gm sweet mui choy - rinsed, soaked and cut thin shreds
1 tbsp chopped garlic [I used shallots]
1 tbsp dark soy sauce
1 tbsp sugar
200 ml water
2 tbsp oil
1 tsp cornstarch + 1 tbsp water
some chopped spring onions - garnishing
- Pan fry sweet mui choy without oil in a wok for several minutes until soft and dry. Dish out.
- Heat up wok, add in streaky pork belly to fry until almost dry and fat oozes out. Add in oil [less if there is much oil from the meat]. Saute chopped shallots until golden brown.
- Add in the fried sweet mui choy, dark soy sauce and sugar. Stir well to mix all the ingredients well.
- Add in water, let it boil and simmer until soft.
- Stir in the thickening to cook. Serve with hot porridge. Garnish with some chopped spring onions.
Notes: Visit this site for Its' Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #11 hosted by
Joyce of Kitchen Flavours
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