Chinese recipe steamed mui choy with pork belly

Ingredients

• 500 g pork belly
• 1 tablespoon light soy sauce
• 2 tablespoons chopped garlic
• 200 g sweet mui choy, diced, soaked

Seasoning A:

• 2 tablespoon light soya sauce
• 1/2 teaspoon dark soy sauce
• 1 tablespoon sugar
• 1 tablespoon oyster sauce

Seasoning B:

• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon sugar
• dash of five spice powder

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Preparation

• Rub pork belly with 1 tablespoon light soya sauce. Deep fry in hot oil until golden brown.
• Dish and drain. Cut into thick slices. Heat up 1 tablespoon oil, put in sliced pork belly, seasoning A and stir well.
• Dish up. Heat up another 1 tablespoon oil and saute garlic until fragrant.
• Add in mui choy, seasoning B and sitr fry until dry and aromatic. Dish up. Arrange sliced pork belly into a steaming bowl (with skin facing down) and cover with mui choy.
• Steam at high heat for 1 hour and 30 minutes. Remove and serve hot.