Luke Nguyen cooks this Chinese classic dish - Thousand Layer Pork in one of the episodes of Luke Nguyen’s Greater Mekong. This dish is also known as "Mui Choy Khow Yoke.
800g pork belly
250g preserved mustard greens ("mui choy")
2 tbsp oil
2 cloves garlic, minced
1 tbsp light soy
1 tsp dark soy
Marinade: (mix all together)
3 tbsp light soy
1 tbsp thick caramel sauce (dark soy)
3 tbsp Chinese cooking wine
5 cloves garlic, minced
2 tbsp minced ginger
2 tbsp grated palm sugar
1 tsp pepper
- Marinate pork belly and leave it in the fridge, covered, for at least 1 hour (I marinated mine overnight).
- Soak preserved mustard greens for half an hour. Rinse and squeeze out the water. Slice finely.
- With a tablespoon of oil, saute garlic until aromatic. Put in the preserved mustard greens and fry for about a minute. Add in water, dark soy and light soy and bring it to the boil. Then simmer for about 10 - 15 minutes under low heat. Set aside.
- Remove the pork from marinade and brush off the garlic and ginger from its surface. Reserve the marinade.
- Heat a frying pan and add a tablespoon of oil. Place the pork belly, skin-side down and fry until brown. Turn over and brown the other side.
- Pour hot water into the pan, just enough to cover the pork. Bring to the boil, then reduce heat and simmer for about 10 minutes.
- Remove the pork from the pan and cool before placing in the freezer, covered, for 1 hour. (I left mine in the fridge overnight)
- Slice the pork as thinly as possible (I sliced the pork into 5mm thick).
- Place the pork pieces into a bowl, skin-side down. Top the pork with the preserved mustard greens. Pour over the reserved marinade.
- Steam pork, covered, for about 1.5 hours or until soft.