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Tuesday, January 23, 2018

CHINESE STYLED GLAZED PORK BELLY

My mother in-law wasn't eating well at all with hospital food after surgery.  She has to be on soft diet and the main meals provided by the hospital for days weren't up to expectation.  The fish porridge was not soft as requested and my MIL could not really swallow the food.  
I know my MIL loves tender Braised Tau Eu Bak and this is what I prepared for her to go with the blended porridge from the hospital.  What a relief, she managed to eat more [the meat pieces were cut into smaller pieces] for a meal.  This dish isn't considered healthy but definitely appetising after 3 weeks without the food she loves.
The braised pork belly is tender, tasty and fragrant.  
Ingredients
300 gm pork belly with skin - cut bite size pieces
1-2 stalks spring onions - cut sections
A few slices ginger
3-4 cloves garlic - smashed
1 dried red chilli
enough water to cover ingredients
Seasoning
2-3 tbsp light soy sauce
1/2 tsp dark soy sauce
2 tbsp honey

  1. Add in ginger, garlic, dried red chilli and spring onions. Pour water into a heavy saucepan.  Bring to boil with seasoning ingredients.
  2. Add in pork belly pieces, bring to boil again. Lower heat, cover lid, braise meat until tender and gravy is reduced.  Add more water if meat is not tender enough and continue to braise.  Stir occasionally for even cooking.
  3. Dish up to serve.

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