Clean, boil 600gm pork belly In boiling water for 20minutes. Dish out.
Poke pork skin and meat with a fork
Season with pepper n light soy sauce.
Fry pork skin n meat till brown ( ensure its dry to prevent oil attack). Dish out to cool.
Cut pork into half inches slices. Set aside.
Wash 250gm n soak Mooi choy thoroughly to remove sand n salt changing water always.
Drain Mooi choy, squeeze dry n cut into 1 inches pieces.
Marinate Mooi choy with sugar and rice wine.
Dry fry (no oil) Mooi choy on a wok till dry. Scoop out n set aside.
Pour oil into wok.
Sauté 3minced garlic, onions n some minced ginger till fragrant.
Add in Mooi choy.
Add in slice pork
Fry together for a while.
Add water/stockto cover the pork n Mooi choy
Let it simmer for 20 minutes.
Add sugar, dark soy sauce.
Add in tapioca starch water for thickening .
Arrange pork belly, skin down.
Top with Mooi choy.
Cover with aluminium foil.
Steam under slow flame for 30 minutes or longer as preferred.
Remove aluminium foil.
Turn bowl upside down with pork on top.
Garnish with kin chai.
Serve hot with rice or porridge.