Very aromatic braised pork belly with preserved soya bean paste. The recipe uses Knife brand bean paste [not promoting this brand but it's really good]. After braising, you can still see the whole beans intact. I like to pick on these whichare very sweet and flavourful. This is a simple and easy dish to cook yet tasty.
Verdict - sweet and tender pork belly and tasty black fungus that has soaked up the flavours of the taucheong and seasoning. Good with steaming hot rice or porridge.
Recipe Source - Yum Yum Magazine No.69 [I cooked half the portion of the recipe]
500 gm pork belly
10 gm black fungus - soaked and cut into pieces
1 tbsp each of chopped garlic and young ginger
3 tbsp salted soy bean [whole beans]
1-2 tbsp cooking oil
1 tbsp each of oyster sauce
1 tsp dark soy sauce
1/4 tsp salt
- Clean pork belly and blanch in boiling water for 5-10 minutes. Remove the pork and rinse with tap water, then cut into pieces. Reserve the stock if you like.
- Heat oil in wok, saute chopped garlic and ginger until aromatic. Add in the pork belly. Stir fry to mix well and leave to fry for several minutes.
- Add in the seasoning, black fungus and soy bean paste, stir fry to mix, then add in the stock or water.
- Bring to boil, then reduce heat to simmer until pork is tender and gravy reduced [about 20 minutes].
- Dish up to serve.