SekMeChoy Restaurant Pork Belly

I returned to Sekmechoy Restaurant, one of the classic establishments in the Salak Selatan area known for its traditional Hakka fare. The restaurant itself has been around for decades, opening after the owner transitioned from the tin mining business.

I focused on the 梅菜扣肉 (Mui Choy Kau Yuk) or pork belly with pickled vegetables. This is braised pork belly with preserved mustard greens. The dish was fantastic. The key texture test in this dish is ensuring the pork belly doesn't turn into soft mush, and Sekmechoy passed with flying colours. The pork belly still had some bite and was not overly soft—retaining its integrity while absorbing the rich, savoury sauce. The pairing with the Hokkien vegetable rice (芥菜饭) was perfect, as the lightly salted rice was a great counterpoint to the richness of the pork.

I also ordered the Drunken Chicken (黄酒鸡) and Vinegar Trotter (猪脚醋) for take-away. The Drunken Chicken was well-received by others, but the Vinegar Trotter was not sour enough for my personal liking. I prefer a more aggressive, sharp vinegar base.