Mui Chye Pork

 Mui Chye Pork.

This dish uses the fermented vegetable named 'Mui Chye' which is a vegetable preserved in physical salt . The pork used must a three layered pork.

The three layers include the skin followed by the lard and then the lean meat. Sometimes it is followed by another layer of lard and meat. The pork slices must be marinated in soya sauce for sometime to tenderise and to flavour it.

The Mui Chye and Pork Slices are then steamed in a steamer or you can use a Dim Sum Steamer.

Somehow, the pork smell deliciously good. Possibly the fresh lard gives it a good aroma. The lard when chewed with the lean part taste extremely good too. Possibly, a nice combination of chemicals.

The Mui Chye also taste delicious too after it is steamed, but make sure you dip the Mui Chye for at least half an hour in water to remove the extreme saltishness. The fermentation has given the vegetables its unique flavour.

This dish I believed is from Quanzhou, Fujian Province as I personally have seen it served there. It was brought here by immigrants when they came here to work.

Normally eaten with rice cooked in soya sauce and yam or taro named 'Or Png' .