Sweet-Salty COMBO – Stewed Pork Belly with Preserved vegetable 咸中带甜梅菜焖三层肉

The sweetness and saltiness from Mui Choy (pickled Chinese mustard) is one of the great condiment to cook with pork belly, making the dish more flavourful that melts in your mouth and leaves an unforgettable ancient taste.

Best served when paired with a bowl of rice, and you don’t want to miss the goodness of stewing!

Mui Choy Pork Belly

Stewed Pork Belly with Mui Choy Recipe

Pork Belly, Onion, Pickled Chinese Mustard (Salted), Pickled Chinese Mustard (Sweetened), Oyster Sauce

1. Fry the pork belly over low heat until golden brown colour.
2. Put onion.
3. Put the pickled Chinese mustard.
4. Add the pork belly and stir-fry again.
5. Add one spoon of dark soy sauce, light soy sauce and oyster sauce.
6. Add 2 bowl of water.
7. Stew over low heat for 45mins.



美味古早味,口感丰富,  配饭也一流.


材料:三层肉, 洋葱, 咸梅菜, 甜梅菜, 蚝油

1. 小火将三层肉煎至金黄色后起锅备用
2. 放入洋葱
3. 放入咸梅菜及甜梅菜
4. 加入三层肉翻炒
5. 加入一汤匙黑酱油,酱青及蚝油
6. 加入两碗水
7. 小火闷煮45分钟

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