First time cooking this dish- and actually it was quite easy. I copied a recipe from the Phillips pressure cooker facebook group member but I didn’t use my pressure cooker to cook!
Not sure about wet market, I find it easier and ‘safer’ to get these mui choy and sweet mui choy from Village Grocer – clear labeling and ‘cleaner’ (I guess)
Soaked them overnight!
Basically the ingredients- blanched pork belly, garlic, ginger and the mui choys.
Stir fry all the ingredients together!
Add the sauces – dark thick soy sauce, sesame oil, Chinese cooking wine and brown sugar.
Transfer to steaming tray!
Steam for an hour.
Done! The portion (a kg pork belly) can last for two days!
17chipmunks 