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

Ingredients

[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