Braised Mui Chye (梅干菜)

Mui chye is preserved mustard greens. There are 2 types of mui chye. Salted and sweetened. It is best to combine the 2 for maximum taste. The traditional Hakka dish is to combine it with steamed pork belly. This dish is suitable for confinement because it does not cause any ‘wind’ problems even if eaten overnight. It is absolutely delicious with rice congee.

Sweet mui chye is brownish in colour

Salted mui chye is dark green n colour






Ingredients 

2 third amount of salted mui chye and 1 third of sweet mui chye.
2-3 whole garlic bulbs.

I like to use roasted pork belly as it tastes better than uncooked pork belly and is less oily. Cut the pork into bite size pieces.

Soak and thoroughly wash the mui chye to remove the salt used to preserve it. Finely slice both types of the mui chye

Finely chop about 3 pips of the garlic and fry till fragrant

Add the mui chye, some light soy sauce and sesame oil.
Stir fry until fragrant. Add the pork slices and fry for another 10 minutes.

Transfer the vegetables into a pot. Add enough water to cover the mui chye. Put in a pinch of sugar and some pepper. Simmer over low heat for about 2 hours or until the vegetables are tender. Alternatively, transfer to a slow cooker and cook for about 4 hours.