Braised Pork Belly with Canned Peanuts

My neighbour has several cans of braised peanuts lying in her pantry and asked for what best way to clear them.  I suggested that she can braised pork belly [hong sao rou] then just dump in the peanuts since her grandchildren loves peanuts cooked in whatever ways.  True enough, not only the grandchildren likes it, the family finished the dish in one meal.

This is the braised pork belly with peanuts which I cooked for my neighbour at her kitchen.   You can increased the seasoning if you prefer stronger flavour.  This dish should be suitable for CNY eve ancestral prayers too.

Ingredients

600 gm pork belly - cut bite size pieces

3-4 slices ginger

2 stalks spring onion - cut long strips

2 cans braised peanuts - drain off soaking liquid

Seasoning

3 tbsp oyster sauce

2 tbsp light soy sauce
1 tsp dark soy sauce

1 tbsp rock sugar to taste

3 tbsp Shaoxing wine - more for stronger flavour if preferred

enough water to cover pork pieces

1. Heat up a heavy based saucepan.  Put in the pork pieces in the heated pan [choose those more fatty parts] to pan fry for awhile or until slightly browned.  Put in the balance pork, pan fry for another 5 minutes.
2. Push pork pieces aside and using the oil in the pan, fry ginger and spring onions until fragrant.  Then add in oyster sauce and light soy sauce.  Stir to coat pork pieces with seasoning, then pour in the wine.  Add in rock sugar.  Bring it to a boil, then pour in enough water to cover meat.  Let it boil for a few minutes. Taste to adjust seasoning.
3. Cover and lower heat to simmer for about 40 - 45 minutes until meat is tender and sauce is reduced [if good saucepan is used, the simmering time may be about 20 minutes].  Remove spring onion and ginger slices.
4. Add in braised peanuts.  Bring to a boil for 1-2 minutes.
5. Serve with plain white rice or over a plate of fresh salad leaves or blanched broccoli florets.

I am submitting this post to Chinese New Year Delights 2013

hosted by Sonia aka Nasi Lemak Lover