Stewed Pork Belly With Mui Choy with Pressure Cooker ( Preserved Mustard ) 梅菜猪肉

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My sister is a good cook. Her cooking skill is much better than I do. However, when it comes to stewed pork belly with Mui Choy, she has to give credit to my mom as she can’t seem to produce the same taste my mom cooks.

So I got the recipe from my mom too… and I converted the recipe based on method using pressure cooker. I figure to be able to cook a good pot of mui choy pork belly, experience counts throughout the process. Though mine cooking might not be 100% as good as my mom’s cooking, it is still appetizing. If you like to try out my mom’s recipe, here it is….

Mui Choy Pork Belly


250g pork belly – cut into thin strips
1000g salty mui choy
2 tbsp minced garlic
1 tbsp minced shallots
2 tbsp oyster sauce
2 tbsp dark soy sauce
1/2 tbsp sugar
Some oil
600gm water




Method: Cooking With Pressure Cooker

Cut mui choy into short sections (about 1cm+)
Rinse mui choy a few times till water runs clear and free of sand and salt.
Then soak for at least 2 hours, rinsing and soaking again every hour. You will need to test the taste from time to time to ensure the taste is not too salty or no taste. This is the key secret recipe here to stew this mui choy pork belly!
As it usually takes more than 1 hour to stew the pork, I use pressure cooker to prepare this dish so that I can cut short the time and reduce gas consumption.
Preheat the pot and place mui choy into pressure cooker and dry it using medium heat fire.
Keep stiring the mui choy to prevent it from getting burned.  When it is dried up, put some oil and sugar and stir fry the mui choy. According to my mom, this is also an important step for this dish 🙂
When done, place mui choy in a bowl and set aside.
Now, using the same pot, preheat  it with1 tbsp oil.
Saute ginger, garlic and shallots till fragrant,
Then add in pork belly. Stir fry till meat changes colour.
Add in oyster sauce, stir fry for 10 seconds, then add in dark soy sauce.
Continue to stir fry for another 30 seconds.
Add in mui choy and mix them all up evenly.
Finally, add water into the pressure cooker. Mix evenly. Close the pot with cover and cook under high heat. When you hear the sound ‘pi pi’, turn the fire to medium to low heat and stew for 25 mins.

Tips of Using Pressure Cooker…
After locking the lid, always start with high heat. After a few minutes, the red indicating safety valves would lift, there’s when the pressure cooker begin to whistle. Turn to low heat.


Let the pressure cooker release air before you remove the dish to serve!


Mui Choy Pork Belly2

Check out more info about pressure cooker here!


Buffalo Pressure Cooker saves up to 75% of cooking time. Due to the shorter cooking time, less water is required, vitamins are preserved relatively well during pressure cooking, less seasoning is required. My utility bills has dropped drastically. So I highly recommend the use of Buffalo Pressure Cooker for daily cooking!

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