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Monday, January 28, 2013

Braised Pork Belly [Bak Chang Filling]

This is a rice dumpling [bak chang] pork belly filling which I fried then braised until tender.  A very fragrant and aromatic braised pork belly dish that's my hubby's favourite which I used to steam rice in aluminium cans.
600 gm pork belly - cut into about 15 pieces
5-6 dried mushrooms - soaked and halved
8-10 Chinese walnuts - soaked and boiled until soft
2 tbsp each of chopped shallots and garlic
1 tbsp oil
3 tbsp oyster sauce
3 tbsp light soy sauce to taste
2 tsp dark soy sauce
1 tsp 5 spice powder
2 tsp sesame oil
1 tsp pepper
1/2 tsp salt
2 tsp sugar to taste
enough water
  1. Heat oil in pan to fry chopped shallots and garlic until golden brown.  Add in pork belly and all the seasoning ingredients.  Continue frying meat until firm and well coated with seasoning.  Add in mushrooms and walnuts.
  2. Add in enough water to cover the ingredients.  Bring to boil, then lower heat to simmer until meat is tender and gravy reduced.
  3. Serve with plain white rice.
I used this meat dish [half portion] to steam rice in aluminium cans and served rice with Japanese Style Salad [see recipe here].


Phong Hong said...

Wow, Kimmy this is so tempting. It really looks good, bak chang filling we can also just eat with rice. It is almost dinner time now, your dish makes me hungry hee..hee...

kimmy said...

Hi Phong Hong, the flavour is different from Tau Yew Bak. It's more fragrant with the fried shallots.

Esther@thefussfreechef said...

Wow Kimmy, i love the idea of cooking the meat filling and then steaming it with the rice, something like lo mai kai. Chinese walnuts? Where can i get them? Wuld love to try this soon.

kimmy said...

Hi Esther, should be able to get Chinese walnuts from the grocery stalls at the wet market. Adjust the seasoning if you are steaming rice with it esp. if you love stronger flavours.

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