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Long-Cooked Pork Belly with Preserved Mustard (mui choy). Retweet! If you liked this recipe and want to share it with others, click here to post it on your Twitter! clicktotweet.com Love bacon? Of course you do. This is one of the more simple and easy recipes to make. It’ll seem like it took forever to prepare, but fool your friends and family with this delicious dish! This recipe utilizes Chinese Sweet Pickled Mustard Cabbage called Mui choy. Mui Choy is preserved, or pickled Chinese cabbage that has undergone a fermentation process. It is commonly used in braised dishes (such as this pork belly dish) and other Chinese dishes. There are two types of Mui Choy, one is salted while the other one is sweetened… In this recipe we use the Sweetened Chinese Pickled Mustard Cabbage. You can try find it in your local Asian Supermarket, ask the employee if you’re not sure…and pray he or she speaks English. Ingredients: 4 1/2 cups pork belly 1 tbsp light soy sauce 2 tbsp chopped garlic 8 oz sweet mui choy, diced, soaked Seasonings: 2 tbsp light soy sauce 1/2 tsp dark soy sauce 1 tbsp sugar Water Method: 1. Prepare mui choi by unfolding them and washing them. 2. Dish and drain. 3. Next, cut into thick slices. 4. Now for the bacon. You’ll cut these into thick slices as well. About 1/2″ slices. 5. Take 2 cloves of garlic and mince them up. 6. Put in the chopped bacon, and garlic into the pot. 7. Turn on that fire! 8. When things start sizzling, keep stirring, making sure the bacon … Video Rating: 4 / 5