Friday, November 8, 2013

Braised Pork Belly With Red Yeast Rice

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. 

I love the ginger flavour  and the fragrant smell of the red wine.  Moreover, red yeast rice residuum is known for it cholesterol lowering effect so I believe it is not that sinful to enjoy the pork belly meat cooked this way, hehehe!  Self consoling.. I need someone to confirm this fact.
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
[serves 6]
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
500 ml water
  1. Blanch pork belly pieces in boiling water for 10-15 minutes.  Drain and rinse.
  2. Put all the ingredients in a pot, bring to boil.
  3. Lower heat and simmer for about 45 minutes until meat is tender.
  4. Dish up the pork pieces, slice and place on serving platter.
  5. 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
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Cathleen said...

OOh wow. This looks SO good! I just ate, but you're making me hungry all over again!

Kimmy said...

Hi Cathleen, it's good. I should have cooked the whole portion. The photos depict only half portion of this recipe.

kitchen flavours said...

Hi Kimmy,
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!

Lite Home Bake said...

This looks delicious! I wish i had some ang chow to try this :(

Kimmy said...

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!

Kimmy said...

Hi Lite Home Bake, the ang chow's wine flavour makes the pork belly extra tasty and fragrant.

lena said...

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 :)

Kimmy said...

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.

PH said...

Wah! This looks so good Kimmy as I love pork belly :)

Kimmy said...

Hi Phong Hong, I'm no good in describing but every part of that piece of meat is really tasty [skin, fat and meat].

Chef and Sommelier said...

It can lower cholestrol level?!!! Okok... added to my list!

Kimmy said...

Hi Alvin, I read this info somewhere but whatever it is, most of us will enjoy the food first-lah....belakang kira [in Malay].