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Saturday, June 4, 2011

Braised Pork Belly With Eggs and Potatoes

Pounded garlic/peppercorns with cut pork belly

Saute garlic/peppercorns and meat. Add seasoning and water. Bring to boil

Transfer to pot ready for steaming

This is a similar to my earlier posting on Braised Pork Belly with Eggs and Beancurd on May 30, 2011. The ingredients and preparation is the same. Instead of boiling and simmering the meat until tender, my Ma using steaming method. 
With steaming method, she does not have to stir or check whether the gravy is reduced and less water in required. She can also do other chores while the dish is been steamed for about 2 hours or until meat is tender.
For this recipe, add 2 potatoes [cut into wedges] and omit the firm beancurd.

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