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Saturday, April 7, 2012

Fragrant Braised Pork Belly [Hong Sao Rou]

Another easy way to cook fragrant braised pork belly, all in a pot. 
600 gm pork belly - cut bite size pieces
3-4 slices ginger
2 stalks spring onion - cut long strips
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp rock sugar to taste
3 tbsp Shao Hsing wine - more for stronger flavour if preferred
enough water to cover pork pieces
fried firm beancurd - optional
hard boiled eggs - optional
  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. Serve braised meat with blanched leafy vegetables [brussel sprouts, kailan, salad leaves] or broccoli. 
  5. Can serve this dish with plain white rice on a plate as a 1 Dish Meal.

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