Ingredients

1. 1 catty of pork belly (whole piece)

2. 1/2 catty (approximately 2 stalks) of mui choi (preserved vegetables)

3. 2 tablespoons oyster sauce

4. 1 teaspoon salt

5. 1 teaspoon granulated sugar

6. 120 ml dark soy sauce

7. 2 tablespoons light soy sauce

8. 1 capful of Shaoxing wine

9. 500 ml cooking oil

10. 1 tablespoon finely chopped garlic

11. 1/2 tablespoon crushed rock sugar

Instructions

1. Soak the mui choi in water for 30 minutes, then tear and dice it. Set aside.

2. Rinse the pork belly thoroughly.

3. Bring a pot of water to a boil, then add the pork belly and boil for 30 minutes.

4. Once cooked, remove the pork belly and let it cool. Poke holes in the skin and meat.

5. In a large container, combine Shaoxing wine, granulated sugar, salt, oyster sauce, and dark soy sauce. Stir well and marinate the pork belly in this mixture for 30 minutes.

6. Heat 1 tablespoon of cooking oil over high heat. Add the garlic, mui choi, light soy sauce, sugar, and 2-3 tablespoons of cold boiled water. Sauté for 2-3 minutes, then remove from heat.

7. In a wok, heat 500 ml of cooking oil until hot. Shallow fry the pork belly on both sides for 4-5 minutes.

8. Remove the pork belly and soak it in cold water for 5 minutes to cool down.

9. Once cooled, slice the pork belly into 1.5 cm thick pieces.

10. Arrange the pork belly slices with the skin facing down. Place the mui choi on top and sprinkle with crushed rock sugar.

- Stovetop Method:Place inside a wok with boiling water and steam for 1.5 hours (add water to the wok as needed).

- Steamer Method:Steam for 1.5 hours.

11. After cooling, refrigerate. Steam for an additional 1.5 hours the next day before serving.

12. To serve, invert the plate so that the mui choi is underneath the meat. Enjoy!