yoursecret

Great dish for winter. I used to work in a hakka restaurant that make this stuff the old fashion way. Your method is much simpler. I'll have to give it a try. Thanks.

yoursecret

1. Boil the pork.
2. Cut the pork in pieces.
3. Fry some minced garlic in the wok, add the pork and stir fry, dark soy, cooking wine, red food color liquid(optional).
4. Wash and cut the mui choy into small piece.
5. Stir fry mui choy without any oil, then add oil after it's heated through and stir fry some more.
6. Line up the porks in the rice bowl skin side down, put some mui choy on top.
7. Steam the bowls of mui choy pork for 1.5hour.
8. Serve by quickly flipping bowl over dish or over rice.

PS. use a plyer to pull hair from skin.

yoursecret

10# yoursecret

That doesn't sound too bad wor...maybe I will try this method some day.
Thanks very much for sharing!

Since you worked in a restaurant, mind to share some of your recepies?
zuesel 發表於 2009-11-5 13:54

That was a long time ago when I was working in my uncle's restaurant in Boston. I did all the position except chef so I'm not the authority on the correct recipes. I'm not even sure my mui choy pork is correct or not.

yoursecret

I think I missed a step for the pork, after boiling rub some soy sauce on the pork and deep fry them then cut them.

yoursecret

They say alligator tastes like chicken, I've never tried them myself.

My uncle's restaurant serves authentic chinese food but nothing fancy, mostly big portion  Hongkong style.

yoursecret

This will be my fat intake for the month of November,   I'm ready for winter.

stir fry mui choy; boiling the pork belly


coating with dark soy


back to the frying pan, the pig skin sometimes explodes splashing oil everywhere. next time I'll try Master Some's baking method


stir fry in garlic


more dark soy, I added some brown sugar to finish the cooking


all line up nicely in the bowl, next on top is mui choy, then steam for 1.5hours


the finished product, very yummy!

yoursecret

扣肉 literally mean arrange the food in the bowl, steam to take on the shape of the bowl,
Then  INVERT onto the plate
somewhereintime 發表於 2009-11-6 23:01

I thought 扣 means braised or something like that. Good to know.