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Monday, September 22, 2014

Braised Pork Belly With Hoisin Sauce

Easy and delicious pork belly dish.  Goes well with steaming hot rice or porridge.Reduce the dried chillies if you do not want the dish too spicy.
Here, I cooked only 1/2 portion of the original recipe.  I was trying to clear off the Hoisin Sauce in my pantry.

Verdict -fragrant, tasty, delicious and slightly spicy.  The meat is cooked till chewy [QQ] texture and has a big which bring out its' flavour.
Recipe Source - Yum Yum Magazine No. 72 [slightly modified]
[serves 3]
300 gm layered pork belly
1 tbsp oil
3 dried chilies - rinsed and cut 1 inch lengths
10 slices of young ginger
2-3 cloves garlic - sliced
some spring onions for garnishing
2 tbsp Hoisin sauce
1/2 tbsp preserved soy bean paste
1/8 tsp 5 spice powder
some sugar to taste
enough water to cover the ingredients
  1. Blanch pork belly in boiling water for 10 minutes or until cooked.  Dish, drain and cut into bite size pieces.
  2. Heat oil, saute ginger and garlic until aromatic.  Add in the dried chillies and pork belly.  Stir fry until fragrant.
  3. Add in the seasoning, stir to mix well, then add water.  Bring to boil and reduce heat to simmer until gravy has thickened.  Taste to adjust seasoning.
  4. Lastly add in the spring onions.  Dish up to serve\ with rice or porridge.
I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours


Madeline said...

Hi Kimmy, this dish really look delicious..drooling already ...can I have dinner at ur place LOL

Sokehah Cheah said...

This is another comforting dish to go with rice. Nice of you to share,Kimmy!

Kimmy said...

Hi Madeline, sure you can. The more the merrier. It's very tasty and the pork belly is just cooked till tender and has a bite.

Kimmy said...

Hi Soke Hah, it's comfort food and I like it very much cos' it tasted so much better after resting. I could this a day earlier and just reheat it before serving. Hassle free and something good to go with rice in just minutes.

Veronica Ng said...

A mouth-watering dish, Kimmy.

Luv Sweet and Savory said...

Kimmy, I've never had any hoisin sauce. If it's kinda seafood taste then I'll give it a miss and use salted black beans or tau cheon.

Ivy Sew said...

Hi Kimmy, another one of my favorite comforting food. Love this especially with hot porridge. Love your shots. Very sharp and well taken. Thumbs up! You have a great week ahead and regards :)

Cheryl - Bakingtaitai said...

Kimmy, you are such a good cook, your dishes always look so yummy. Wish I can cook well like you but my interest is more on baking. ;)

Kimmy said...

Hi Veronica, since my cholesterol now at 3.96, I'm enjoying lots of pork belly dishes for awhile. Must try to use other cuts to cook yummy dishes too.

Kimmy said...

Hi Karen, I don't think it has any seafood taste. It is similar to the 'Hak Cheong' people use for popiah basah. This sauce is good to fry roasted duck meats too.

Kimmy said...

Hi Ivy, like your comment on my photos. I use my Sony Xperia smart phone to take these shots. I'm still experimenting on its' other functions.

Kimmy said...

Thanks Cheryl, I enjoy cooking different dishes with various combination of ingredients but must be as simple as possible in the preparation and methods. Must taste good and healthy too. Very demanding....of me.

kitchen flavours said...

Hi Kimmy,
Ooh, that is one delicious looking pork belly dish! I love pork belly but do not cook it very often.
Must cook more rice for this dish!
Thanks for sharing with CYB!

Kimmy said...

Hi Joyce, are you afraid of high cholesterol? I used to cook lean meat but there are many delicious pork belly recipes to try. Drink mulberry tea occasionally to combat it.

Phong Hong said...

Kimmy, bring me some rice and sambal belacan hah..hah... I think I have hoisin sauce on the fridge. KIV for this weekend!

Kimmy said...

Hi Phong Hong, this dish tastes better when well braised until the meat is tender and the gravy is thick coating the pieces well.

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