I have used red yeast rice 'ang chow' to cook with chicken, rice, noodles and pork but I have not tried braising pork belly with it.
Here's a recipe which is easy to prepare but needs a little longer time as it requires braising pork belly until tender. Nevertheless, this is worth preparing if you intend to enjoy aromatic meat dishes during your busy days. I prepared this dish earlier and refrigerate them until required. Just reheat and it's ready to go with plain white rice and some fresh salads or if you have the time, a quick stir fry vegetable.
The original recipe is too big a portion for my small family, so I cooked only half this portion. The pork belly meat and especially the skin is chewy and aromatic.
Original recipe from Yum Yum Magazine No. 72
600 gm pork belly [about 4 strips] - cut into half for easy cooking
5 dried chillies
3 pieces star anise
1 cinnamon stick
5 slices ginger
1 tbsp red yeast rice residue [ang chow]
1 tbsp rock sugar
4 tbsp light soy sauce
2 tbsp shaoxing wine
- Blanch pork belly pieces in boiling water for 10-15 minutes. Drain and rinse.
- Put all the ingredients in a pot, bring to boil.
- Lower heat and simmer for about 45 minutes until meat is tender.
- Dish up the pork pieces, slice and place on serving platter.
- Strain the sauce into a small saucepan, thicken slightly with cornstarch or boil to reduce the gravy. Pour over sliced meat and serve.
Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #6
hosted by Joyce of Kitchen Flavours
OOh wow. This looks SO good! I just ate, but you're making me hungry all over again!
Hi Cathleen, it's good. I should have cooked the whole portion. The photos depict only half portion of this recipe.
We love pork belly, and this looks delicious! I would cook the full recipe, as leftovers are always so good, especially when it is a pork belly dish! Haha!
Thanks for linking with CYB!
This looks delicious! I wish i had some ang chow to try this :(
Hi Joyce, you're right. I knew it was going to be good but I'm afraid my hubby and me may over indulge in it. So I cooked less, hehehe!
Hi Lite Home Bake, the ang chow's wine flavour makes the pork belly extra tasty and fragrant.
must be so flavourful. I've seen a shop selling the red yeast residue here but i nvr buy that cos i dont really hv much recipe collection with red yeast. However i shall remember this if i really get a bottle next time.
i saw your message regarding the aff. No worries, kimmy, thx for sharing your old posts in fb. All these are for sharing, learning plus some fun. No pressure :)
Hi Lena, good to get some to try. I've used it for char siew, noodles, pork and chicken. It's good. BTW, I did manage to prepare some Thai food. Will post them within this month.
Wah! This looks so good Kimmy as I love pork belly :)
Hi Phong Hong, I'm no good in describing but every part of that piece of meat is really tasty [skin, fat and meat].
It can lower cholestrol level?!!! Okok... added to my list!
Hi Alvin, I read this info somewhere but whatever it is, most of us will enjoy the food first-lah....belakang kira [in Malay].
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