Braised Pork Belly with Shallots

Another tasty, delicious pork belly recipe with simple ingredients. Best of all it can be prepared way ahead of meal time and just need warming up before serve.

When I saw the recipe, was wondering if it could be good but don't judge the book by its cover.  Try it to discover the goodness of it especially busy people.  I cooked only half portion of this recipe cos' my family is small and I still have a long list of meat dishes to try.  So it is quality instead of quantity kind of cooking.

Verdict - chewy pork belly pieces and fragrant braised whole shallots that tasted sweet and aromatic with the spices. Braising meat is hassle free.  Maybe braising it in a slow cooker would be so much easier and cleaner kitchen but I'm happy I cooked it in my 'golden wok'.

Recipe Source - Yum Yum Magazine No. 91

Ingredients

[serves 4-5]

600 gm pork belly - blanch in boiling water for 15-20 minutes, remove, rinse well and cut into pieces [I omit this step]

10 shallots - peeled and keep whole [can add more]

5 dried chillies - use less if it is the spicy specie

1 star anise

3 cm piece cinnamon stick

600 ml water

1 tbsp oil

Seasoning

1 tbsp sugar

3 tbsp light soy sauce

1 tsp dark soy sauce

1. Heat oil in wok, saute shallots then aromatics until fragrant.
2. Add in meat pieces, stir to mix well.  Let it fry for a while before adding seasoning.  Mix well to coat meat with seasoning.
3. Add water, bring to boil then lower heat, cover to simmer for 40 minutes or until meat is tender but still has a bite or chewy.
4. Dish up to serve with steaming hot rice.
   
    
    
    
    
    

I'm submitting this post to Cook Your Books Event #19 hosted by Joyce of Kitchen Flavours