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Wednesday, January 30, 2013

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.
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
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

Nasi Lemak Lover


Phong Hong said...

Wah, Kimmy! Another delicious pork belly dish. I have never tried the canned peanuts.

kimmy said...

Hi Phong Hong, one ready ingredient for variation, good choice. Do try...

Janine said...

i'm always looking out for good simple one-pot dishes and this looks super awesome. I'm thinking it will go very well with porridge ;)

kimmy said...

Hi Janine, sure it's good with porridge especially when the gravy is cooked till thick. Hmmm, the peanuts and flavourful pork belly are yummy porridge dishes.

Chef and Sommelier said...

Hi Kimmy! Such dishes are what we ought to pass down to our kids...

Although I have been featuring lots of western dishes on my blog, I love such traditional chinese cooking a lot too...

Thanks for sharing.

Esther@thefussfreechef said...

Hi Kimmy, i hsvent bought canned braised peanuts for a long time, but used to like them, nowadays a bit wary of china canned food :p sounds like you do quite a bit of cooking or baking for your neighbours? I remember a few of your posts where you also mentioned baking for them, such a nice and considerate neighbour you are! Where do you stay ah? Heehee

kimmy said...

Hi Esther, frankly speaking this is the only tin that I have. My neighbour has more cos' she does very quick cooking with canned pickled mustards and peanuts. She babysits 4 grandchildren. Sometimes I do marketing for her too cos' she is a helpful person.

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