Many thanks to Mrs. Ling Hsia for her recipe and cooking demonstration. Like all good home cooks, ingredients were measured by sight and feel. Quantities shown here are estimates. Use them as guidelines. Taste liberally and adjust for preference. Enjoy!
Mui Choy Pork
800g meaty pork ribs – cut into 2 inch chunks
1 tbsp each of Dark and Light soy
3 inch pieces of fresh ginger
1 tsp Sugar
2 star anise
1 tsp Black pepper corns
1/2 tsp Szechuan pepper corns
5-6 cloves of garlic, peeled & whole
100g package of mui choy, thoroughly washed and chopped
1 package of pressed tofu (flavored, firm texture). Cut into 1 inch cubes
Select pork ribs which have a good layer of meat on the bones. In Canada they’re called ‘baby back ribs’, in the US depending on region, they may be called ‘country style ribs.’ If you can’t find either, a pork butt cut into 2 inch thick pieces will do.
Mix the pork with the light and dark soy, rice wine, ginger and sugar and marinate for 2 hours or overnight.
Prepare mui choy by soaking in water and repeatedly rinsing until all traces of salt and sand are removed. When clean, drain and chop into fine pieces. Dry fry the mui choy in a clean wok to remove excess moisture and concentrate the flavor. Set aside.
Add a bit of oil to the wok and fry the garlic cloves until fragrant. Add the marinated pork to brown. Add the spices and cover with water. Simmer until pork is tender, for approximately 40 minutes. Add the prepared mui choy and simmer for another 20 minutes.
If using, add the pressed tofu when the dish is almost finished.
For my combined MuiChoy & HamChoy version:
Add half a cup of chopped ham choy with the mui choy plus an additional tablespoon of oyster sauce. Taste and adjust seasonings according to preference.