Monday, March 26, 2012

Thousand Layer Pork Belly ( 梅菜扣肉 )

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. 





Ingredients:

800g pork belly
250g preserved mustard greens ("mui choy")
2 tbsp oil
2 cloves garlic, minced
1 tbsp light soy
1 tsp dark soy
hot water

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.



3 comments:

  1. wow, ur knife skills are very good.
    and the way you laid out the pork, so even, beautiful!

    ReplyDelete
  2. I just cooked this two days ago as this is one of my favourite dish, and yours looks so delicious! Usually I slice the pork belly in 1/2" thick.

    ReplyDelete

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