One more of my Ma's dishes which goes well with a bowl of plain porridge. Ingredients and preparation is not tedious and can be prepared well ahead, especially suitable when we are busy but still prefer to have home-cooked food.
1 stalk sweet mui choy - wash, soak and drain
1 stalk salty mui choy - wash, soak and drain
A few dried chillies - soak and drain
A few cloves of garlic - skinned and mashed
300 g pork belly - cut into bit size pieces
sugar and msg to taste
1-2 Tbsp oil
- Prepare both types mui choy as above and cut into shreds.
- Heat oil in wok and fry garlic till fragrant. Add in pork belly. Fry till firm and oil separates from meat. Add in vegetables. Fry till vegetables are well combined with the rest of ingredients.
- Add dried chillies, fry and dish out into a pot. Add enough water to cover ingredients. Add in seasoning. Let it boil for about 5- 10 minutes then reduce to lower heat and simmer till vegetables and meat are tender and gravy is reduced.
- Dish out to serve with porridge.
Note: There are 2 types of mui choy. The dish taste better with both types. Add more water if it is too dry.